Lemon-Ginger Cheesecake Bars
from the kitchen of Sharmagne Leland-St. John
2 cups, finely crushed gingersnaps
3 tablespoons butter, melted
4 eggs, divided
4 packages Philadelphia Neufchâtel cheese, softened
1 ¾ cup sugar, divided
3 tablespoons flour
1 tablespoon lemon zest
⅓ cup juice from two lemons, divided
½ teaspoon pure vanilla extract
2 tablespoons cornstarch
½ cup water
Preheat the oven to 325° F
Line a 9-inch by 11-inch pan with foil, draping the ends over the sides.
Mix together the crumbs and butter until blended. Press into the bottom
of the prepared pan. Bake for 10 minutes.
Separate one of the eggs and refrigerate the yolk until ready to use.
In a large bowl, mix together the cheese, 1 cup of the sugar, flour,
lemon zest, 2 tablespoons of the lemon juice and the vanilla. Beat until
blended. Add the egg white and the remaining 3 whole eggs, one at a time.
Mix on low speed after each addition until just blended. Pour over the
Bake for 40 minutes or until centre is almost set. Chill for one hour then
refrigerate for four hours.
In a medium saucepan, combine the cornstarch and remaining sugar. Gradually
stir in the water and the remaining lemon juice until blended. Bring just
to a boil over medium heat stirring constantly. Cook and stir until clear
and thickened. In a small bowl, lightly beat the reserved egg yolk with a
fork until blended. Stir in 2 tablespoons of the hot cornstarch mixture.
Pour into the cornstarch mixture in the saucepan. You don't want it to
curdle. Stir until blended. Cook, stirring constantly for one minute or
until thickened. Cool slightly then spoon the lemon glaze over the
Neufchâtel Cheesecake. Refrigerate for one hour or until firm.
Use the aluminium foil "handles" to remove from the pan before cutting