Philadelphia Double-Lemon Cheesecake Bars

By PatN

Yummmmmm and so NOT fattening!!!

Ingredients

• 2 c. vanilla wafer crumbs
• 3 Tbsp butter - melted
• 4 8 oz pkg cream cheese softened
• 1 3/4 c. sugar, divided
• 3 Tbsp flour
• 1 tbsp. lemon zest
• 1/3 c. lemon juice, divided
• 1/2 tsp vanilla
• 4 eggs, 1 separated
• 2 tbsp. cornstarch
• 1/2 c. water

Preparation

Step 1

HEAT oven to 325 degrees and line a 13 x 9 inch pan with foil. Mix wafer crumbs and butter; press into bottom of pan.
BEAT cream cheese and 1 c. 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.
POUR batter over crust. Bake 40 min or until center is almost set. Cool 1 hr. and refrigerate 4 hr.
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. Beat reserved egg yolk until blended; stir in 2 tbsp. hot cornstarch mix. Return to remaining cornstarch mixture in pan; cook and stir 1 min or until thickened. Cool.
Spoon glaze over cheesecake. Refrigerate 1 hr. Use foil handles to remove cheesecake from pan before cutting.