Lemon cheesecake bars
When our lemon tree was full of lemons, we decided to make Lemon cheesecake bars, which turned out great. We used whipped cream cheese which made this dessert smoother and creamier.
Lemon Cheesecake Bars
Nutrition Information
- Calories: 94
- Fat: 8 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Sodium: 149 mg
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 0 mg
Ingredients
- 52 vanilla wafers, finely crushed (About 2 cups)
- 3 Tbsp. butter or margarine melted
- 4 eggs divided
- 4 pkg (8oz. each whipped cream cheese)
- 1-3/4 cups sugar, divided
- 3 Tbsp.. flour
- 1 Tbsp. zest and ⅓ cup juice from 2 lemons, divided
- ½ tsp. vanilla
- 2 Tbsp. cornstarch
- ½ cup water
Instructions
- Lemon Cheesecake Bars
- Heat oven to 325 F
- Line a 13x9-inch pan with foil, with ends of foil extending over sides.
- Mix together wafer crumbs and butter. Press onto a bottom of prepared pan. Bake for10 min.
- Separate 1 egg; refrigerate yolk until ready to use.
- In a large bowl, use a mixer on low speed to
- beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla until smooth.
- Add the egg white and the remaining three whole eggs, one at a time, mixing well.
- Pour over crust.
- Bake for about 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Glaze
- Over medium heat, in a medium size saucepan, mix cornstarch and the remaining sugar
- Gradually, stir in water and what’s left of the lemon juice. Cook and stir constantly. until clear and thickened.
- In a small bowl, lightly beat reserved egg yolk with fork.
- Stir in 2 Tbsp of the hot cornstarch mix. Return to remaining cornstarch mixture in saucepan; stir until blended.
- Cook for about one 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.
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