Preheat oven to 230 degrees C. Butter a 22cm springform pan.
Crust: In a small bowl whisk together egg yolk, lemon juice, lemon zest and vanilla. In the bowl of a food processor combine flour and sugar. Add butter and process until coarse crumbs form. With machine running add the yolk mixture and blend until moist clumps form. Press dough onto bottom and 4cm up sides of prepared springform 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 180 degrees C.
Filling: In a large bowl beat cream cheese and sugar until smooth. Beat in cornflour, lemon juice, orange zest, lime zest, lemon zest and 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 centre moves only slightly when it is gently shaken. Allow to cool to room temperature then refrigerate overnight.
Topping: In a saucepan over medium heat boil marmalade and lemon juice until slightly reduced; about 2 minutes. Spread warm mixture on top of the cheesecake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.
Oh yum!!! My husband asked if I could make a baked citrus cheesecake and this recipe stood out to me and wow it is amazing! The pastry was very easy and so worth putting in that extra bit of effort to create your own. Filling was so delicious. I didn't make the topping as we got impatient and got stuck into it and it is a real winner! - 12 May 2015