Phils Bars Recipes
PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS RECIPE - (4.1/5)
Provided by á-42947
Number Of Ingredients 10
Steps:
- HEAT oven to 325ºF. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min. SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve. garnish with blueberries or lemon grating
PHIL'S BARS RECIPE
Provided by SushiChick
Number Of Ingredients 8
Steps:
- Grind dry ingredients. Mix honey, hot water and vanilla. Blend into dry ingredients (at this point, you may have to mix it all by hand if your mixer isn't very efficient.) Shape into bars, cookies or lightly press into a buttered muffin tin. You can also press the batter into a dish (about 1" deep) and cut into squares. Sometimes, these are better when allowed to dry. Adjust the water/honey ratio for more or less sweetness. Keep refrigerated (they'll still last a week or more out of the rerigerator.) For other flavor options, use lemon instead of cocoa or use more coconut.
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