DOUBLE LEMON CHEESECAKE BARS (PHILADELPHIA)

By Lynnab3

Ingredients

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

Preparation

Step 1

Preheat oven to 325ºF.

Line a 13x9-inch pan with parchment paper or foil, with ends of parchment paper/foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes.

Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tablespoons 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 minutes 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 Tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.

Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment paper/foil handles to remove cheesecake from pan before cutting to serve.

Extras:

Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves.

Make Ahead

This lemon glaze can be prepared ahead of time. Cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake.