Double Lemon Cheesecake Bars

Dessert

Double Lemon Cheesecake Bars
Double Lemon Cheesecake Bars

PREP TIME

35

minutes

TOTAL TIME

435

minutes

SERVINGS

16

servinfs

PREP TIME

35

minutes

TOTAL TIME

435

minutes

SERVINGS

16

servings

Ingredients

  • 2

    cups vanilla wafer crumbs

  • 3

    tbsp butter, melted

  • 4

    pkg (8 oz each) softened cream cheese

  • 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 separated)

  • 2

    tbsp cornstarch

  • 1/2

    cup water

Directions

Heat oven to 325 degrees. Line a 13x9 pan with foil. Mix wafer crumbs and butter. Press onto bottom of pan. Bake for 10 minutes. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tbsp lemon juice and vanilla until blended. Add 1 egg white and remaining 3 whole eggs. Beating after each just until blended (reserve 1 yolk for later). Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour and refrigerate for 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. Lift out of pan using foil before cutting. Garnish with lemon twills and fresh berries (optional)

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