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.
