Recipes

Double-Lemon Cheesecake Bars

16 Servings

Desserts

7 HRS 15 MIN

Prep

30-60 mins

Cook

6 HRS 40 MIN

Calories

390

Ingredients

52 

vanilla wafers, finely crushed (about 2 cups)

3 tbsp

butter or margarine, melted

4 

eggs, divided

4 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1-3/4 cups

sugar, divided

3 tbsp

flour

1 tbsp

zest and 1/3 cup juice from 2 lemons, divided

1/2 tsp

vanilla

2 tbsp

cornstarch

1/2 cup

water

1/2 cup

blueberries

Instructions

Step 1

Heat oven to 325ºF.

Step 2

Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.

Step 3

Meanwhile, separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.

Step 4

Pour cream cheese batter over crust.

Step 5

Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.

Step 6

Combine cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.

Step 7

Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.

Step 8

Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.