Ingredients

The following ingredients have 16 Servings
  • 52 vanilla wafers, finely crushed (about 2 cups)
  • 3 Tbsp. butter or margarine, melted
  • 4 eggs, divided
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1-3/4 cups sugar, divided
  • 3 Tbsp. flour
  • 1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
  • 1/2 tsp. vanilla
  • 2 Tbsp. cornstarch
  • 1/2 cup water
  • 1/2 cup blueberries

Instruction

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
  • Meanwhile, 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 cream cheese batter over crust.
  • Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  • Combine 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.
  • Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. 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. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.