Monday, December 5, 2016

Double Lemon Cheesecake Bars

 New Recipe

I haven't tried many new recipes over the last few months for no apparent reason other than I like my basic recipes and winter is usually a soup, comfort food time of year so for I'm venturing out with a few new items.  I made a great Berry Spiral Ham that I posted the recipe earlier today and I also made Double Lemon Cheesecake Bars which were fabulous.  Creamy and with light lemon taste in the body of the cheesecake and a gorgeous lemon topping to die for.  It was a hit at our Brunch.

Here's the recipe for you lemon lovers.  Yummy!

2 cups vanilla wafer crumbs
3 T butter melted
4 pkg. Philadelphia Cream cheese softened
1 3/4 sugar, divided
3 T flour
1 T lemon zest
1/3 cup lemon juice
1/2 tsp. vanilla
4 eggs, 1 separated
2 T cornstarch
1/2 cup water

Heat oven to 325 degrees.  Line a 13x9 inch pan with foil. Mix wafer crumbs with butter; press into bottom of pan. Bake 10 minutes.

Beat softened cream cheese, 1 cup sugar, flour, lemon zest, 2 T lemon juice and vanilla with mixer until blended.

Add 1 egg white and 3 egg yolks, beating after each until blended.  Reserve yolk for later use.

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

Mix cornstarch and remaining sugar in saucepan; gradually stir in water and remaining lemon juice.  Bring to boil stirring constantly, cook and stir until clear and thickened.  Lightly beat reserved egg yolk until blended; stir in 2 T hot cornstarch mixture.  Return to remaining cornstarch mixture in saucepan and stir 1 minute or until thickened.  Cool.

Spoon glaze over cheesecake.  Refrigerate 1 hour.  Use foil handles to remove cheesecake from pan before cutting to serve.

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