Double Lemon Cheesecake Bars

Double Lemon Cheesecake Bars

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  • Prep Time


  • Total Time


  • Servings



  • 52

    vanilla wafers, finely crushed

  • 3

    Tbsp butter, melted

  • 4

    eggs, divided

  • 4

    8oz pkgs cream cheese, softened

  • 1-¾

    cups sugar, divided

  • 3

    Tbsp flour

  • 1

    Tbsp lemon zest

  • cup lemon juice

  • ½

    tsp vamilla

  • 2

    Tbsp cornstarch

  • ½

    cup water


Heat oven to 325F Line 13 x 9 pan with foil, with ends of foil extending over sides, Mix wafer crumbs and butter till blended, press onto bottom of prepared pan. Bake 10 mins. Separate 1 egg, refrigerate yolk till ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, and 2 Tbsp lemon juice and vanilla in large bowl with mixer till blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low after each just till blended. Pour over crust Bake 40 min. or till 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 till blended. Bring just to boil on medium heat, stirring constantly, cook and stir till clear and thickened. Lightly beat reserved egg yolk in small bowl with fork till blended, Stir in 2 Tbsp of the hot mixture. Return to remaining hot mixture in pan, stir till blended. Cook 1 min or till thickened, stirring constantly. Cool slightly. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or till firm. Use foil handles to remove from pan before cutting to serve.


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