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? Double Lemon Cheesecake Bars Recipe

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This recipe for ? Double Lemon Cheesecake Bars is from The Bozant Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
52 Vanilla wafers, finely crushed (about 2 c.)
3 Tbsp. butter, melted
1 egg separated
3 eggs
4 pg. (8 oz. each) cream cheese, softened
1 3/4 c 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
Directions:
Directions:
Heat oven to 325º. Line 13 x 9" pan with parchment, with ends extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of pan. Bake 10 min.
Refrigerate yolk from separated egg 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, 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, water, remaining lemon juice, and reserved egg yolk until well blended. Cook over medium heat stirring constantly, until clearer and thickened. Cook 1 more minute. Cool slightly.
Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve. refrigerate leftovers.

 

 

 

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