Double Lemon Cheesecake Bars Recipe
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Category: |
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Ingredients: |
Ingredients: 52 Vanilla Wafers, finely crushed (about 2 cups)
3 tbsp. butter, melted
4 eggs, divided
4 pkgs (8 oz each) Cream Cheese, softened
1-3/4 c sugar, divided
3 tbsp. flour
1 tbsp lemon zest, divided
1/3 c. juice from 2 lemons, divided
1/2 tsp. vanilla
2 tbsp. cornstarch
1/2 c. water
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Directions: |
Directions:Line a 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs & butter until blended. Press onto bottom of prepared pan. Bake 10 minutes.
Separate 1 egg, refrigerate yolk until ready to use. Beat cream cheese, 1 c sugar, flour, lemon zest, 2 tbsp lemon juice & vanilla in large bowl with mixer until blended. Add egg white & remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
Mix cornstarch & remaining sugar in medium saucepan. Gradually stir in water & remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly. Cook & stir until clear & thickened. Lightly beat reserved egg yolk in small bowl with fork until blended. Stir in 2 tbsp of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan, stir until blended. Cook 1 minute 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. |
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