Double-Lemon Cheesecake Bars

Name: Double-Lemon Cheesecake Bars
Prep time: 35 min
Cook time: 435 min
Yield: 16 servings
Ingredients: vanilla wafers, finely crushed (about 2 cups); Tbsp. butter or margarine, melted; eggs, divided; pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; cups sugar, divided; Tbsp. flour; Tbsp. zest and 1/3 cup juice from 2 lemons, divided; tsp. vanilla; Tbsp. cornstarch; cup water; cup blueberries

Put a luscious lemon glaze on these Double-Lemon Cheesecake Bars for a finishing touch. You're sure to love the tangy-sweet taste of our delicious Double-Lemon Cheesecake Bars.

16

servings

35 MINS

PREP

7 HRS 15 MINS

You'll need:

Philadelphia Original Cream Cheese

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Adjust Serving Size

- 16 +

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

VIEW NUTRITIONAL INFORMATION

% Daily Value*

Vitamin A

Vitamin C

Calcium

Iron

Potassium

* Percent Daily Values are based on a 2,000 calorie diet.

Servings

Serving size 2 Tbsp (31g).

16 servings.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

VIEW HOT TIPS

Tip 1

Size Wise

Enjoy your favorite foods while keeping portion size in mind.

Tip 2

Special Extra

Garnish with lemon peel strips and fresh mint leaves before serving.

Tip 3

Make Ahead

This delicious lemon glaze can be prepared ahead of time. Refrigerate up to 8 hours before spooning over individual slices of cheesecake just before serving.

Directions

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.
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.
Pour cream cheese batter over crust.
Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
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.
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.
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.