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.
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.
 |
| 12/5/16 |
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.
8/22/14
11/1/16
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