Ingredients:

Crust ingredients:
1 egg yolk
1 tbsp. fresh lemon juice
1 tsp. grated lemon zest
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter, room temperature
1 egg white

Filling Ingredients:
3 (8 ounce) packages cream cheese
1 2/3 cups white sugar
2 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 tbsp. grated orange zest
2 tsp. grated lime zest
1 1/2 tsp. grated lemon zest
1/2 tsp. vanilla extract
3 eggs
1 cup sour cream

Topping:
2/3 cup Mixon Orange Marmalade
2 tsp. fresh lemon juice

Directions:

Preheat oven to 450 degrees F. Butter a 9-inch springform pan. In a small bowl, whisk together egg yolk, 1 tbsp. lemon juice, 1 tsp. lemon zest and 1/4 tsp. 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 F.

In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tbsp. lemon juice, orange zest, lime zest 1 1/2 tsp. lemon zest and 1/2 tsp. vanilla. 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 shaken. Allow to cool to room temperature, then refrigerate overnight.

In a saucepan over medium heat, boil marmalade and 2 tsp. 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.