Double Lemon Cheesecake Bars #tipit by Estela Aburto - Musely
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Double Lemon Cheesecake Bars #tipit

posted in Food & Drink
11/18/2014
  • Ingredients

    2 cp vanilla wafers, finely crushed
    3 tbsp butter or margarine, melted
    4 eggs
    4 pkg cream cheese, softened
    1-3/4 cp sugar, divided
    3 tbsp flour
    1 tbsp zest and 1/3 juice from 2 lemons, divided
    1/2 tsp vanilla
    2 tbsp cornstarch
    1/2 cp water


    Optional: blueberries to garnish the cake or any berries that you have.

  • Instructions

    1) line 13x9 inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blende; press onto bottom of preapared pan. Bake 10 min.

    2) 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, i at a time, mixing on low speedafter each just unt blended. Pour over crust.

    3) bake 40 moin. Or until center is almost set. Cool 1 hour. Refrigerate 4 hours.

  • 4)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 yold in small bowl with fork until blended; stir in 2 tbsp of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 2 min or until thickened, stirring constantly. Cool slightly.

    5) spoon lemon glaze over cheesecake. Refrigerate 1 hr. Use foil handles to remove cheesecake from pan before serving.

  • Optional: you can garnish your cheesecakee with blueberries or any king of berries

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