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Desserts

Double-Lemon Cheesecake Bars

This player is created by Blackwell Team for testing.
video by: kraft
These tangy-sweet squares are a marriage of two classic desserts--lemon bars and cheesecake. A luscious lemon glaze is the perfect finishing touch.
time
prep:
35 min
total:
7 hr 15 min
servings
total:
16 servings
Magazine Acquisition

What You Need

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

Make It

HEAT oven to 325ºF.

LINE 13x9-inch pan with parchment, with ends of parchment extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min.

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 over crust.

BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.

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 yolk 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 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 to serve.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Special Extra
Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves.
Make Ahead
This lemon glaze can be prepared ahead of time. Cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake.
K:2895v2:161983
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