wvalady1968: Oh, REAL recipes.
Yeah, I have one I just made last week for a picnic. It was a hit.
Citrus Cheesecake
Crust:
1 lg. egg, separated
1 ¼ c. all purpose flour
1 T. lemon juice
1/3 c. granulated sugar
1 t. grated lemon peel
½ c. butter (1 stick) at room temperature
¼ t. vanilla extract
Butter a 9 inch springform pan. Whisk egg yolk, lemon juice, lemon peel, and vanilla in a bowl to blend. In a food processor, blend flour and sugar; add butter and process until crumbs form. With the machine running, add the egg mixture. When dough forms, press onto the bottom and 1 ½ inches up the sides of the springform pan. Freeze for 10 minutes.
While the crust is in the freezer, preheat the oven to 425 degrees. Whisk egg white until foamy and brush crust lightly. Bake until crust is a pale golden color, about 15 minutes. Cool.
Reduce oven temp to 350 degrees.
Filling:
24 oz. cream cheese
2 ½ t. grated lemon peel
1 2/3 c. granulated sugar
½ t. vanilla extract
2 T. cornstarch
3 lg. Eggs
1 T. lemon juice
1 c. sour cream
4 t. grated orange peel
In a mixing bowl, beat cream cheese and sugar until blended; add cornstarch, lemon juice, peels, and vanilla; blend. Beat in eggs, one at a time. Add sour cream and mix thoroughly.
Pour over crust and bake at 350 degrees for at least one hour, then check at five minute intervals until the center is set. Remove from oven to a cooling rack and run a knife around the sides to loosen. Cool, then chill 4-6 hours. Top with glaze before serving.
Glaze:
2/3 c. orange marmalade
2 t. granulated sugar
In a saucepan, mix both ingredients together and bring to a boil. Stir and boil for about two minutes until slightly reduced. Allow to cool for 5 minutes. Spread warm glaze on top of cold cheesecake. Chill ten minutes before serving.
Makes 10 servings.
I put extra lemon juice in the filling just cause.