Recipe of Favorite Philadelphia Double-Lemon Cheesecake Bars

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, philadelphia double-lemon cheesecake bars. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Philadelphia Double-Lemon Cheesecake Bars is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Philadelphia Double-Lemon Cheesecake Bars is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook philadelphia double-lemon cheesecake bars using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Philadelphia Double-Lemon Cheesecake Bars:

1. Take 2 cup Vanilla wafer crumbs
2. Make ready 3 tbsp Butter, melted
3. Make ready 4 packages Philadelphia Cream Cheese, softened (8 oz. each)
4. Take 1 3/4 cup Sugar, divided
5. Take 3 tbsp Flour
6. Make ready 1 tbsp Lemon zest
7. Make ready 1/3 cup Lemon juice, divided
8. Take 1/2 tsp Vanilla
9. Prepare 4 Eggs, 1 separated
10. Take 2 tbsp Cornstarch
11. Make ready 1/2 cup Water

Instructions to make Philadelphia Double-Lemon Cheesecake Bars:

1. Heat oven 325° and line 13x9 inch pan with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake 10 minutes.
2. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tbsp. Lemon juice and vanilla with mixer until blended.
3. Add 1 egg white and remaining 3 whole eggs, beating after each just until blended. (Reserve yolk for later use.)
4. Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
5. 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 until blended; stir in 2 tbsp. hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; cook and stir 1 minute or until thickened. Cool.
6. Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.

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