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1
Position rack in center of oven; preheat to 425F.
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2
Butter 9-inch-diameter springform pan with 2-inch-high sides.
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3
Whisk egg yolk, lemon juice, lemon peel and vanilla in small bowl to blend.
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4
Blend flour and sugar in processor.
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5
Add butter and process until coarse crumbs form.
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6
With machine running, add yolk mixture and blend until moist clumps form.
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7
Press dough onto bottom and 1 1/2 inches up sides of prepared pan.
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8
Freeze crust 10 minutes.
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9
Whisk egg white until foamy.
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10
Brush crust lightly with some egg white.
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11
Bake until crust is pale golden, about 15 minutes.
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12
Cool on rack while preparing filling.
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13
Reduce oven temperature to 350F.
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14
for filling: Using electric mixer, beat cream cheese in large bowl until smooth.
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15
Add sugar; beat until well blended.
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16
Beat in 2 tablespoons cornstarch, 1 tablespoon lemon juice, all citrus peel and vanilla.
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17
Add eggs 1 at a time, beating just until blended after each addition.
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18
Beat in sour cream.
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19
Pour filling into crust.
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20
Bake cake until puffed and cracked around edges and center moves only slightly when pan is gently shaken, about 55 minutes.
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21
Remove from oven.
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22
Run small knife around sides of pan to loosen cake.
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23
Cool cake in pan on rack.
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24
Refrigerate cake overnight.
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25
Boil marmalade and 2 teaspoons lemon juice in saucepan until slightly reduced, about 2 minutes.
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26
Spread warm glaze atop cake.
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27
Chill cake 10 minutes.
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28
Remove pan sides.
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29
Transfer cake to platter.
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30
Garnish with orange and mint.
