Citrus Cheesecake"
Ingredients:
1.) 1 egg yolk
2.) 1 tablespoon fresh lemon juice
3.) 1 teaspoon grated lemon zest
4.) 1/4 teaspoon vanilla extract
5.) 1-1/4 cups all-purpose flour
6.) 1/3 cup white sugar
7.) 1/2 cup butter, room temperature
8.) 1 egg white
9.) 3 (8 ounce) packages cream cheese
10.)1-2/3 cups white sugar
11.)2 tablespoons cornstarch
12.)1 tablespoon fresh lemon juice
13.)1 tablespoon grated orange zest
14.)2 teaspoons grated lime zest
15.)1-1/2 teaspoons grated lemon zest
16.)1/2 teaspoon vanilla extract
17.)3 eggs
18.)1 cup sour cream
19.)2/3 cup orange marmalade
20.)2 teaspoons fresh lemon juice
Preparation:
1. Preheat oven to 450° F (230° C). Butter a 9 inch springform pan.
In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1
teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food
processor, combine flour and 1/3 cup sugar. Add butter and process until
coarse crumbs form. With machine running, add yolk mixture and blend
until moist clumps form. Press dough onto bottom and 1-1/2 inches up
sides of prepared pan. Freeze crust 10 minutes.
2. Brush crust lightly with egg white. Bake until crust is pale golden,
about 15 minutes. Cool on rack while preparing filling. Reduce oven
temperature to 350° F (175° C).
3. In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth.
Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest,
1-1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at
a time, then stir in sour cream. Pour filling into crust.
4. Bake in the preheated oven for 55 to 60 minutes, or until puffed and
cracked around edges and center moves only slightly when pan is gently
shaken. Allow to cool to room temperature, then refrigerate overnight.
5. In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon
juice until slightly reduced, about 2 minutes. Spread warm glaze on top
of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to
serving plate. Yield: Serves 12.
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