- 1 cup gingersnap cookie crumbs
- 3 tablespoons sugar
- 3 tablespoons melted butter
- 3 8oz. packages cream cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon grated lemon rind
- 2 tablespoons lemon juice
- ½ teaspoon vanilla
- 4 eggs (1 separated)
- 1-2 teaspoons dried lavender
- ¾ cup sugar
- 2 tablespoons cornstarch
- ¼ cup water
- ½ cup lemon juice
Preheat oven to 325F. Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake for 10 minutes. Remove crust from oven and increase oven temperature to 450F.
Combine cream cheese, sugar, flour, lemon zest and juice, and vanilla; beat until fluffy. Add 3 eggs and one egg white, blending well. Pour over crust. Bake for 10 minutes. Reduce oven temperature to 250F and continue baking for 30-35 minutes. Loosen cake from rim of pan, allow to cool in pan.
Combine sugar and cornstarch in small saucepan. Add in water and lemon juice. Cook, stirring constantly, until clear and thickened. Beat egg yolk; stir small amount of hot mixture into yolk; stir all into hot mixture. Cook for 1 minute, stirring constantly; pour over cheesecake, cover pan with aluminum foil, chill.
Makes 1 9-inch cheesecake, 8-12 servings.