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Double-Lemon Cheesecake Bars

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These tangy-sweet squares are a marriage of two classic desserts--lemon bars and cheesecake. A luscious lemon glaze is the perfect finishing touch.

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Rate this recipe 4.6/5 (10 Votes)

Ingredients

  • 52 vanilla wafers, finely crushed (about 2 cups)
  • 3 Tbsp. butter or margarine, melted
  • 4 eggs, divided
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1-3/4 cups sugar, divided
  • 3 Tbsp. flour
  • 1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
  • 1/2 tsp. vanilla
  • 2 Tbsp. cornstarch
  • 1/2 cup water

Details

Servings 16
Preparation time 35mins
Cooking time 435mins
Adapted from creamcheese.com

Preparation

Step 1

HEAT oven to 325ºF.

LINE 13x9-inch pan with parchment, with ends of parchment extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min.

SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup 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 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 1 min. or until thickened, stirring constantly. 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.

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