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Double-Lemon Cheesecake Bars
Nb persons: 0
Yield:
Preparation time: 35 min
Total time: 7 hour 15 min
Source:
| Makes: 16 servings What You Need 52 vanilla wafers, finely crushed (about 2 cups) | |
| 3 Tbsp. | butter, melted |
| margarine, alternative | |
| 4 | eggs, divided |
| 4 pkg. (8 oz. each) | PHILADELPHIA Cream Cheese, softened |
| 1-3/4 cups | sugar, divided |
| 3 Tbsp. | flour |
| 1 Tbsp. | zest and 1/3 cup juice from 2 lemons, divided |
| 1/2 tsp. | vanilla |
| 2 Tbsp. | cornstarch |
| 1/2 cup | water |
Make It
Heat oven to 325ºF. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min.
Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. 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 min. 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 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.
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