FOOD + ENTERTAINING
SUN-SATIONAL CHEESECAKE
For the crust:
1+ cup graham crackers (crushed)
3 tablespoons sugar
3 tablespoons butter (melted)
Combine crumbs, sugar and butter
for crust and press into bottom of
springform pan . Bake at 325 degrees
for 10 minutes. Remove from oven and
increase temperature to 450 degrees.
mixture over crust. Bake at 450 degrees
for 10 minutes, watching the top for
browning. Reduce oven to 250 degrees
and continue to bake for 30 more minut-
ess. Let cake cool. Go around edge with
a sharp knife, loosening cake from rim.
For the glaze:
1 egg yolk (reserved)
¾ cup sugar
2 tablespoons cornstarch
For the cake:
3 8-ounce packages of cream cheese
(room temperature)
1 cup sugar
3 tablespoons flour
2 tablespoons lemon juice
1 tablespoon grated lemon rind
½ teaspoon vanilla
4 eggs (1 separated, yolk reserved)
Combine cream cheese, sugar, flour,
lemon juice, rind and vanilla. Mix at
medium speed until well blended. Add
3 eggs, one at a time, mixing well after
each addition. Beat in remaining egg
white. Save egg yolk for glaze. Pour
½ cup water
¼ cup lemon juice
Combine sugar and cornstarch in
saucepan, stirring in water and lemon
juice. Cook until clear and thickened.
Add a small amount to egg yolk, tem-
per, and mix well. Add to hot mixture,
cooking for 3 minutes. Cool slightly
and spoon over cake.
NOTES…
Use a 7, 8 or 9-inch springform pan, depend-
ing on how thick you prefer your cake.
Place a Pyrex dish filled with water in the
oven while the cake is baking, which helps
prevent it from cracking.
Recipe from The Complete Cheese Cookbook
SUMMER 2017
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