Double Lemon Cheesecake Bars

By á-2641

Dessert

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

Details

Servings 16
Preparation time 35mins
Cooking time 435mins

Preparation

Step 1

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)