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Double-Lemon cheesecake bars Recipe

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This recipe for Double-Lemon cheesecake bars, by , is from The Hescock Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Teandra Kelly

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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