Double Lemon Cheesecake Bars
Recipe GLPR3738713c856f58
Rich and tangy cheesecake bars featuring a buttery graham cracker crust topped with a smooth, creamy lemon filling, finished with a bright lemon glaze. The combination of fresh lemon juice and zest provides a double layer of citrus flavor that cuts through the richness of the cream cheese. Perfect for a refreshing dessert that's sure to impress.
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Ingredients
1 1/2 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
4 packages (8 oz each) cream cheese, softened to room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons cornstarch
1 tablespoon fresh lemon zest
1/3 cup fresh lemon juice (about 2 lemons), divided
1/2 teaspoon vanilla extract
1 egg white
3 large eggs
1 egg yolk
3/4 cup granulated sugar (for glaze)
1/2 cup water
Directions
Preheat your oven to 325°F. Line a 13x9-inch baking pan with parchment paper, leaving about 1 inch of paper extending above the sides on all edges to serve as handles later.
In a medium bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this mixture evenly and firmly across the bottom of the prepared baking pan. Refrigerate the crust for 10-15 minutes while you prepare the filling.
In a large mixing bowl, using a paddle attachment on low speed, beat together the softened cream cheese and 1 cup of sugar until smooth and creamy, about 1-2 minutes.
Add the all-purpose flour, lemon zest, 2 tablespoons of the lemon juice, and vanilla extract to the cream cheese mixture. Beat on low speed just until combined, taking care not to overmix.
Add the egg white and then the 3 whole eggs one at a time to the cream cheese mixture, beating on low speed after each addition just until incorporated. Do not overmix, as this can incorporate too much air into the batter.
Pour the cheesecake batter evenly over the chilled crust. Bake in the preheated oven for 40 minutes, or until the center is just set but still slightly jiggles very gently when the pan is lightly shaken. The edges will set faster than the center.
Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) to set completely.
While the cheesecake chills, prepare the lemon glaze. In a medium saucepan, whisk together the cornstarch and 3/4 cup of sugar. Gradually add the remaining lemon juice and the water, stirring constantly until the mixture is smooth and no lumps remain.
Place the saucepan over medium heat and bring the mixture just to a boil, stirring constantly. Once boiling, continue to cook and stir for 1-2 minutes until the glaze becomes clear and thickened, then remove from heat.
In a small bowl, lightly beat the egg yolk. Slowly whisk 2 tablespoons of the hot cornstarch mixture into the beaten egg yolk to temper it, then pour this mixture back into the remaining glaze in the saucepan.
Stir the mixture constantly and return it to medium heat for 1 minute to ensure the egg yolk is fully cooked to a safe temperature. Remove from heat and allow the glaze to cool slightly for about 5 minutes.
Spoon or pour the lemon glaze evenly over the chilled cheesecake layer. Return the pan to the refrigerator for at least 1 hour until the glaze is firm.
When ready to serve, use the parchment paper handles to carefully lift the entire cheesecake out of the pan and place it on a cutting board. Cut into 16 equal bars with a sharp, wet knife, wiping the blade between cuts for clean edges. Serve chilled.
