Double Lemon Cheesecake Bars

(Courtesy of Philadelphia)

 
Ingredients:
2 c. vanilla wafer crumbs
3 Tbsp. butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 3/4 c. sugar, divided
3 Tbsp. flour
1 Tbsp. lemon zest
1/3 c. lemon juice, divided
1/2 tsp. vanilla
4 eggs, 1 separated
2 Tbsp. cornstarch
1/2 c. water
 
Directions:
Heat oven to 325 degrees and line a 9x13 baking dish with foil.  Mix wafer crumbs and butter; press onto bottom of pan.  Bake for 10 minutes.
 
Beat cream cheese, 1 c. sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla with a 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 for 40 minutes or until center is almost set.  Cool for 1 hour.  Refrigerate 4 hours.
 
Mix cornstarch and remaining sugar in a saucepan; gradually stir in water and remaining lemon juice.  Bring just to a 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.