Double Lemon Cheesecake Bars

By á-9003

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

Ingredients

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

Details

Servings 8
Preparation time 20mins
Cooking time 420mins
Adapted from kraftrecipes.com

Preparation

Step 1

Preheat oven to 325°F.

Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 minutes.

Meanwhile, 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 cream cheese batter over crust.

Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.

Combine 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.

Beat reserved egg yolk in small bowl with fork until blended. Add 2 tablespoons of the hot cornstarch mixture to beaten egg yolk; mix well. 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 handles to remove cheesecake from pan before cutting to serve.