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.
Hooray for the first day of summer and boo to the last day of farm fresh strawberries! My girls and I took a short trip to the local farm stand to purchase some fruits and vegetables. The sign off the side of the road said “last day for fresh strawberries”. We purchased a pint, hurried home to wash them up and have a taste – devine!
We easily could have gobbled them all up, but I thought it would be a great opportunity to get my kids baking a special treat on a hot summer day. This light and refreshing cheesecake would be a great way to celebrate!
I had my 5 year old, mix 1 1/2 C of crushed graham crackers with 1/8 C melted butter and 2 TB sugar. She pressed the mixture on the bottom and up the sides of a 9 inch springform pan. You can use a pie plate, but the higher sides of a springform pan kept the crumbs contained.
For the cheese mixture, they helped measure the following ingredients and placed them into a stand mixer: 2 – 8 oz. packages of cream cheese, 2 eggs, 1 TB vanilla, 4 TB half&half, 1/2 C sugar. The cheese mixtured was poured over the crust and placed into a 350° oven for 20 minutes.
Once this came out of the oven, my 3 year old combined the following topping ingredients: 1/2 pint sour cream, 2 TB sugar and 1/2 tsp. vanilla.
Spread the topping mixture over the cooled cheese cake and place in the 350° oven for an additional 5 minutes.
Once cooled, we place the sliced farm fresh strawberries over the top.
Heavenly! Light and refreshing on a hot summer day.