4 pkg (8oz ea) Philadelphia Cream Cheese, softened
1 3/4 cups sugar, divided
3 Tbsp flour
1 Tbsp lemon zest
1/3 cup lemon juice, divided
1/2 tsp vanilla
4 eggs, 1 seperated
2 Tbsp cornstarch
1/2 cup water
Instructions
HEAT oven to 325 degrees and line a 13 X 9 pan with foil. Mix wafer crumbs
and butter; press onto botton of pan. Bake 10 min.
BEAT cream cheese 1 cup sugar, flour, lemon zest, 2 Tbsp lemon juice and
vanilla with mixer until blended.
ADD 1 egg white and remaining 3 whole eggs, beating after each just until
blended. (reserve yolk for later use)
POUR batter over crust. Bake 40 minutes or until center is almost set. Cool
1 hour. Refrigerate 4 hours.
MIX cornstarch and remaining sugar in saucepan; gradually stir in water
and remaining lemon juice. Bring just to boil, stirring constantly; cook
and stir until clear and thickened. Lightly beat reserved egg yolk until
blended, stir in 2 Tbsp hot cornstarch mixture. Return to remaining
cornstarch mixture in saucepan; cook and stir 1 minute or until thickened.
Cool
SPOON glaze over cheesecake. Refrigerate 1 hour. Use foil handles to
remove cheesecake from pan before cutting to serve.
Serving
Suggestions
garnish with fresh blueberries
Originally Submitted
4/15/2014
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