Double-Lemon cheesecake bars Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 52 vanilla wafers, finely crushed ( about 2 cups)
3 Tbsp. butter or margarine, melted
4 eggs, divided
4 8 oz. pkgs. Philadelphia cream cheese, softened
1 3/4 cups sugar, divided
3 Tbsp. flour
1 Tbsp, zest and 1/3 cup juice from 2 lemons, divided
1/2 tsp. vanilla
2 Tbsp, cornstarch
1/2 cup water
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Directions: |
Directions:Line 13x9 in. 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 minutes
Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tbsp, lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1at a time, mixing on low speed after each until blended. Pour over crust.
Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
Mix cornstarch and remaining sugar in a medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to a boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with a fork until blended; stir in 2 tbsp of the hot cornstarch mixture. Return to remaining cornstarch in to 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 unitl firm. Using foil handles to remove cheesecake from pan before cutting to serve. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:35 minutes |
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