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1
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
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2
Mix crumbs, 3 Tbsp.
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3
sugar and the butter; press firmly onto bottom of pan.
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4
Bake 10 min.
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5
Separate one of the eggs.
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6
Cover and refrigerate egg yolk for later use.
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7
Set egg white aside.
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8
Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp.
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9
lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended.
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10
Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended.
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11
Pour over crust.
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12
Bake 50 to 55 min.
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13
or until center is almost set.
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14
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
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15
Refrigerate 4 hours or overnight.
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16
Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended.
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17
Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.
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18
Beat reserved egg yolk lightly with fork.
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19
Stir in 2 Tbsp.
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20
of the hot cornstarch mixture.
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21
Return to remaining cornstarch mixture in saucepan; mix until well blended.
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22
Cook 1 min.
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23
or until thickened, stirring constantly.
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24
Cool slightly.
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25
Spoon glaze over cheesecake.
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26
Refrigerate until set.
