Why should the kids get all the Easter treats?
Philadelphia® Double-Lemon Cheesecake Bars
Prep Time: 35 min. / Total Time: 7 hrs. 75 min. incl. refrigerating /Makes: 76 servings
2 cups vanilla wafer crumbs
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 3/4 cups 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
HEAT oven to 325°F and line a 13x9-inch pan with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake 10 min.
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 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
MIX cornstarch and remaining sugar in sauce~ 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 min. or until thickened. Cool.
SPOON glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.
© 2014 Kraft Foods Made with fresh milk, real cream and no preservatives.