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 pkg (8 oz) each 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:Heat oven to 325ºF. Line 13x9 in pan with foil, with ends of foil extending over sides. Mix water 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, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 min. 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 in until clear and 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 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.
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:35 min |
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