LEMON CHEESECAKE BARS
MAKES 8 SERVINGS.
2 cups vanilla wafer crumbs
3 tbs butter, melted
4 pkgs 8 oz each cream cheese
1 3/4 cups sugar
3 tbs flour
1 tbs lemon zest
1/3 cup lemon juice
1/2 tsp vanilla
4 eggs, 1 separated
2 tbs cornstarch
1/2 cup water
Heat oven to 325 degrees. Line a 13x9" pan with foil. Mix wafer crumbs and butter, press onto bottom of pan. Bake 10 min. Beat cream cheese, 1 cup sugar, flour, zest, 2 tbs lemon juice and vanilla until blended. Add 1 egg white and remaining 3 whole eggs, beat until blended. *Pour batter over crust. Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in pan, stir in water and remaining juice. Bring to a boil, cook until thickened. Beat egg yolk until blended, stir in 2 tsp hot cornstarch mixture. Return to remaining cornstarch mixture in pan, cook until thickened. Cool. Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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