Recipe of Ultimate Philadelphia Double-Lemon Cheesecake Bars
Hey everyone, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Super Quick Homemade Philadelphia Double-Lemon Cheesecake Bars. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Philadelphia Double-Lemon Cheesecake Bars, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Philadelphia Double-Lemon Cheesecake Bars delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Philadelphia Double-Lemon Cheesecake Bars is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Philadelphia Double-Lemon Cheesecake Bars estimated approx 35 mins.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Philadelphia Double-Lemon Cheesecake Bars using 11 ingredients and 6 steps. Here is how you cook that.
Ingredients and spices that need to be Prepare to make Philadelphia Double-Lemon Cheesecake Bars:
- 2 cup Vanilla wafer crumbs
- 3 tbsp Butter, melted
- 4 packages Philadelphia Cream Cheese, softened (8 oz. each)
- 1 3/4 cup Sugar, divided
- 3 tbsp Flour
- 1 tbsp Lemon zest
- 1/3 cup Lemon juice, divided
- 1/2 tsp Vanilla
- 4 Eggs, 1 separated
- 2 tbsp Cornstarch
- 1/2 cup Water
Instructions to make Philadelphia Double-Lemon Cheesecake Bars
- Heat oven 325° and line 13x9 inch pan with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tbsp. Lemon juice and vanilla with mixer until blended.
- Add 1 egg white and remaining 3 whole eggs, beating after each just until blended. (Reserve yolk for later use.)
- Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- 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.
- Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.
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