Ingredients: |
Ingredients: 2 c finely crushed vanilla wafers
3 tbsp butter, melted
4 eggs, divided
4 pkg (8 oz) cream cheese, softened
1 3/4 sugar, divided
3 tbsp flour
1 tbsp zest and 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:Preheat oven to 325º. Line 13x9 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 minutes. Separate 1 egg, refrigerate yolk until ready to use. Beat cream cheese, 1 c 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, one 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 then 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 tbsp of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan, stir until blended. Cook one minute or until thickened, stirring constantly. Cool slightly. Spoon lemon glaze over cheesecake. Refrigerate 1 hour. Using foil handles to remove cheesecake from pan before cutting to serve. |
This recipe for Double-Lemon Cheesecake Bars is from