Recipe: Yummy Philadelphia Double-Lemon Cheesecake Bars

Philadelphia Double-Lemon Cheesecake Bars. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. kraftrecipes: " Double-Lemon Cheesecake Bars These tangy-sweet squares are a marriage of two classic desserts—lemon bars and cheesecake. A luscious lemon glaze is the perfect finishing touch.

Recipe from package of Philadelphia Cream Cheese. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. I needed something with similar flavors, but easier to serve — enter the Double Lemon Cheesecake Bars. You can cook Philadelphia Double-Lemon Cheesecake Bars using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Philadelphia Double-Lemon Cheesecake Bars

1. Prepare 2 cup of Vanilla wafer crumbs.
2. Prepare 3 tbsp of Butter, melted.
3. It's 4 packages of Philadelphia Cream Cheese, softened (8 oz. each).
4. It's 1 3/4 cup of Sugar, divided.
5. You need 3 tbsp of Flour.
6. You need 1 tbsp of Lemon zest.
7. Prepare 1/3 cup of Lemon juice, divided.
8. Prepare 1/2 tsp of Vanilla.
9. Prepare 4 of Eggs, 1 separated.
10. It's 2 tbsp of Cornstarch.
11. You need 1/2 cup of Water.

I made the cheesecake bars ahead of time and froze them, then made the topping the morning of the lunch. Gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly. Cover and refrigerate egg yolk for later use.

Philadelphia Double-Lemon Cheesecake Bars instructions

1. Heat oven 325° and line 13x9 inch pan with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake 10 minutes..
2. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tbsp. Lemon juice and vanilla with mixer until blended..
3. Add 1 egg white and remaining 3 whole eggs, beating after each just until blended. (Reserve yolk for later use.).
4. Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours..
5. 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 tbsp. hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; cook and stir 1 minute or until thickened. Cool..
6. Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve..

Pour lemon mixture into the prepared crust. MIX cornstarch and remaining sugar in sauce~ gradually stir in water and remaining lemon juice. Bring just to boil, stirring constantly; cook and stir until clear and thickened. Fresh Raspberry-Lemon Cheesecake Bars Philadelphia Cream Cheese.. You name the dessert and I have sliced and diced it into every bar shape possible.