Philadelphia Double Lemon Cheesecake Bars

I found this recipe in the April issue of Family Circle magazine. It's actually part of an advertisement for Philadelphia Cream Cheese. It sounds absolutely wonderful and perfect for someone like me who loves cheesecake and lemon. One thing to remember: You must start this early. It needs time to cool, then refrigerate.

 

Philadelphia Double-Lemon Cheesecake Bars

2 cups vanilla wafer crumbs
3 tablespoons butter, melted
4 packages (8 oz. each) Philadelphia Cream Cheese, softened
1 3/4 cups sugar, divided
3 tablespoons flour
1 tablespoon lemon zest
1/3 cup lemon juice, divided
1/2 teaspoon vanilla
4 eggs, 1 separated
2 tablespoons cornstarch
1/2 cup water

Preheat oven to 325 degrees. Line a 13 x 9-inch pan with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake 10 minutes.

Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla with mixer until blended. Add 1 egg white and remaining 3 whole eggs, beating after each just 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 just to boil, stirring constantly. Cook and stir until clear and thickened. Lightly beat reserved egg yolk until blended. Stir in 2 tablespoons hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan. Cook 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.

Makes 16 servings.

Holiday Cheesecake Presents

This recipe comes from the folks at PHILADELPHIA Cream Cheese. At first, I was really bummed that I hadn’t happened on to it before Christmas. Then I remembered all the other times we need festive presents throughout the year. Just think about birthdays. Oh, and the New Year is fast approaching. Don’t forget class parties and office gatherings and, well, you get the picture. These will be perfect all year long!

Holiday Cheesecake Presents

1 ½ cups graham cracker crumbs
1/3 cup butter or margarine, melted
3 tablespoons sugar
3 packages (8 oz each) PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 eggs

Mix crumbs, butter and 3 tablespoons sugar; press onto bottom of a 13 x 9-inch baking pan.

Mix cream cheese, ¾ cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour over crust.

Bake at 350 degrees for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Decorate bars with decorating gels and sprinkles to resemble presents.

Store leftover bars in refrigerator.

Makes 2 dozen bars.

Philly Brunch Quiche

I’ve always found that some of the best recipes come from the folks who actually make the products. This recipe is from the Philadelphia Brand Cream Cheese folks. One of my all time favorite recipes comes from them so I can’t wait to give this one a try as well.

“Philly” Brunch Quiche

1 10-inch baked pie crust
1 8-oz. package Philadelphia Brand Cream Cheese, cubed
1 cup milk
4 eggs, beaten
¼ cup chopped onion
1 tablespoon PARKAY Margarine
1 cup finely chopped ham
¼ cup chopped pimento
¼ cup finely chopped green pepper
Dash of pepper

Preheat oven to 350 degrees.

Combine cream cheese and milk in saucepan. Stir over low heat until smooth. Gradually add cream cheese mixture to eggs, mixing until well blended.

Sauté onions in margarine. Add onions and remaining ingredients to cream cheese mixture. Mix well.

Pour into pastry shell. Bake 35 to 40 minutes or until set.

Makes 8 servings.