Double-Lemon Cheesecake Bars
Apr 15, 2022 23:19:37 GMT -5
Post by PrisonerOfHope on Apr 15, 2022 23:19:37 GMT -5
Double-Lemon Cheesecake Bars
7 Hr(s) 15 Min(s)
35 Min(s) Prep
6 Hr(s) 40 Min(s) Cook
What You Need
52 vanilla wafers, finely crushed (about 2 cups)
3 Tbsp. butter or margarine, melted
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
1/2 cup blueberries
Let's Make It
1
Heat oven to 325ºF.
2
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 min.
3
Meanwhile, 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.
4
Pour cream cheese batter over crust.
5
Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
6
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.
7
Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
8
Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.
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7 Hr(s) 15 Min(s)
35 Min(s) Prep
6 Hr(s) 40 Min(s) Cook
What You Need
52 vanilla wafers, finely crushed (about 2 cups)
3 Tbsp. butter or margarine, melted
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
1/2 cup blueberries
Let's Make It
1
Heat oven to 325ºF.
2
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 min.
3
Meanwhile, 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.
4
Pour cream cheese batter over crust.
5
Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
6
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.
7
Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
8
Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.
link
