Double Lemom Cheesecake Bars

By jgroeneveld

Ingredients

• 2 cups vanilla wafer crumbs
• 3 tbsp butter melted
• 4 packages (8 oz. each) cream cheese softened
• 1 3/4 cups sugar
• 3 Tbsp flour
• 1 Tbsp lemon zest
• 1/3 cup lemon juice
• 1/2 tsp vanilla
• 4 eggs, 1 separated
• 2 Tbsp cornstarch
• 1/2 cup water
• Blueberries & lemon peel to top

Details

Servings 16
Preparation time 35mins
Cooking time 435mins

Preparation

Step 1

1. Heat oven to 325* F and line a 13 X 9 inch pan with foil. MIx wafer crumbs and butter; press onto bottom of pan. Bake 10 min.

2. Beat cream cheese, 1 cup of sugar, flour, lemon zest, 2 Tbso lemon juice and vanilla with mixer until blended.

3. Add 1 egg white and remaining 3 whole eggs, beating after each until just blended. (reserve yolk for later use).

4. Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.

5. Mix cornstarch are 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 corn starch mixture. Return to remaining cornstarch mixture in saucepan; cook and stir 1 minute, or until thickened. Coo.

6. Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.