Double-Lemon Cheesecake Bars - cooking recipe

Ingredients

52 vanilla wafers, finely crushed or 2 cups vanilla wafers
3 tablespoons butter, melted
4 eggs
4 (8 ounce) packages philadephia cream cheese, softened
1 3/4 cups sugar, divided
3 tablespoons flour
1 tablespoon lemon zest
1/3 cup fresh lemon juice, divided or 2 lemons, juice of
1/2 teaspoon vanilla
2 tablespoons cornstarch
1/2 cup water

Preparation

Line 13x9 inch pan with foil, with ends of foil over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minute.
Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons 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. Pour over crust.
Bake 40 minute or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
Mix 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. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.