Citrus Cheesecake Recipe

Citrus Cheesecake

1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter, room temperature
1 egg white

3 (8 ounce) packages cream cheese
1 2/3 cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 eggs
1 cup sour cream

2/3 cup orange marmalade
2 teaspoons fresh lemon juice

Preheat oven to 450 degrees. 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. 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 degrees. 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. 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.
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.