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Double Lemon Cheesecake Squares
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Double Lemon Cheesecake Bars

Double Lemon Cheesecake Bars are lemon flavored cheesecake bars with a lemon topping.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24
Author Cookie Madness

Ingredients

  • 52 Nilla Wafers
  • 3 tablespoons butter melted
  • 4 large eggs
  • 4 8- ounce packages softened Philadelphia Cream Cheese
  • 1 3/4 cup sugar DIVIDED USE
  • 3 tablespoons flour
  • 1 tablespoon lemon zest
  • 1/3 cup fresh lemon juice DIVIDED USE
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1/2 cup water

Instructions

  • Preheat oven to 325 degrees. Line a 13x9-inch pan with foil so that ends extend over the side to make a handle.
  • Process Nilla Wafers into fine crumbs, then add butter. Press into the bottom of the pan and bake at 325 for 10 minutes.
  • Separate 1 of the eggs and refrigerate yolk until ready to use.
  • In a mixing bowl, beat the cream cheese, ONLY 1 CUP OF THE SUGAR, flour, lemon zest, 2 tablespoons the lemon juice and vanilla. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
  • Spread mixture over crust and bake for about 40 minutes or until it appears set. It may still be a bit shiny or appear undercooked, but if you baked it for 40 minutes it should be done. Allow it to cool at room temperature for an hour, then transfer to a refrigerator and chill for 4 hours. After chilling, you can go ahead and make the topping or lift from the pan, wrap and freeze tightly until ready to use.
  • To make the topping, take your egg yolk out of the refrigerator and put it in a small bowl. Beat it lightly with a fork and keep it near the stove.
  • In a saucepan, mix the cornstarch and remaining 3/4 cup of sugar. Add the 1/2 cup water gradually and stir in the remaining lemon juice (a little over 3 1/2 tablespoons). Bring just to boil on medium heat, stirring constantly until clear and thickened. Stir about 2 tablespoon of the hot cornstarch mixture into the egg yolk, then add to saucepan; stir until blended. Cook 1 minute or until thick and smooth.
  • Spread the lemon glaze over cheesecake and chill for at least an hour. Using the foil as a handle, lift from pan and cut into squares or bars.