There is something about spring that brings on a cravings for lemon!
These Double-Lemon Cheesecake Bars were perfect for an adult Easter dessert. Double lemon because the cheesecake had a hint of lemon and topped with a lemon glaze. Delish! Cut into individual portions, stacked, stored and ready to transport to a party without a mess using Sweet Stackers.
Hope you had a nice Easter and enjoy this recipe!
Double-Lemon Cheesecake Bars
- 2 cups vanilla wafer crumbs
- 3 tablespoons butter, melted
- 4 – 8 ounce packages of cream cheese, softened
- 1 ¾ cups sugar, divided
- 3 tablespoons flour
- 1 tablespoons lemon zest
- 1/3 cup lemon juice, divided
- ½ teaspoon vanilla
- 4 eggs, 1 separated
- 2 tablespoons cornstarch
- ½ cup water
Preheat oven to 325° and line a 9×13 inch pan with foil. Mix wafer crumbs and butter. Press into the bottom of the pan and bake 10 minutes.
With an electric mixer, beat cream cheese, 1 cup sugar, flour, lemon zest, 2 TB lemon juice and vanilla with mixer until blended. Add 1 egg white (reserve the egg yolk for later use) and 3 whole eggs, adding one at a time while beating.
Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate for 4 hours.
Glaze: 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 and stir in 2 TB hot cornstarch mixture. Return to remaining 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.