Double-Lemon Cheesecake Bars
Double-Lemon Cheesecake Bars
Celebrate spring with these tasty lemon cheesecake bars.
Servings
16
Ingredients
- 2 cup finely crushed vanilla wafers
- 3 tablespoon butter, melted
- 4 eggs, divided
- 4 8-ounce packages cream cheese, such as philadelphia cream cheese, softened
- 1 3/4 cup sugar, divided
- 3 tablespoon flour
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoon cornstarch
- 1/2 cup water
Directions
- Preheat oven to 325 degrees. Line a13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minuntes.
- Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake for 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tablespoon of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
- Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.