Double-Lemon Cheesecake Bars

 

Double-Lemon Cheesecake Bars

(16 servings)

 

Ingredients:

2 cups Vanilla Wafers, crushed

3 tbsp. Unsalted Butter, melted

4 large Fresh Eggs, divided

4 pkg. (8 oz. each) Cream Cheese, softened

1¾ cups Sugar, divided

3 tbsp. Flour

1 tbsp. Lemon Zest

1/3 cup Fresh Lemon Juice, divided

½ tsp. Vanilla

2 tbsp. Cornstarch

½ cup Water

Directions:

Line a 9x13 baking dish with foil extending over the sides   In a medium bowl, mix wafer crumbs and butter until blended.  Press mixture into the baking dish and place in a pre-heated 325-degree oven for 10 minutes.  Remove and set aside.  Separate one egg, refrigerating yolk until needed.  In a large bowl, beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tbsp. lemon juice and vanilla until well blended.  Add the egg white and remaining 3 eggs, one at a time mixing on low speed after each egg just until blended.  Pour batter over crust and bake 40 minutes or until center is almost set.  Cool one hour before placing in refrigerator for 4 more hours.  Shortly before the refrigerated pan is ready, make the glaze.  In a medium sauce pan, mix the cornstarch and remaining sugar together.  Over medium heat, gradually stir in the water and remaining lemon juice until well blended.  Bring to a boil stirring constantly and cook until clear and thickened.  Lightly beat in reserved egg yolk in a small bowl with a fork until blended.  Stir in 2 tbsp. of the hot mixture.  Return this to the remaining mixture in the sauce pan and stir in until well blended.  Cook one minute or until thickened, stirring constantly.  Cool slightly and then spoon lemon glaze over cheesecake.  Refrigerate one hour or until firm.  Use the foil to remove cheesecake from pan.  Now cut into serving sizes desired.

Notes:              Remember that if the cream cheese is too cold, it will not blend well.  To soften cream cheese, unwrap and place in a microwave safe bowl.  Microwave on high for 10 seconds or until just softened.

Ideas for Future Efforts

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