Eggless Double Lemon Cheesecake Bars with Lemon Glaze

I totally inspired by the double lemon cheesecake bars published in Better Homes and Garden Magazine, April 2014 Edition. I adapted the recipe to egg less version. In Summer you get plenty of lemons and this chilled Lemon Cheesecake bars/squares with lemon glaze are apt one to try in this scratching summer. You can see the recipe in that magazine at page 135, I have also provided the recipe link below.

Recipe Source :- Adapted from Kraftrecipes

Yields :- 16 Squares

Ingredients

Graham Crackers/Vanilla Wafers/Digestive Biscuits – 1 Cup + 1 Tbsp
Butter or Margarine, melted – 2 and 1/2 Tbsp
Cream Cheese, softened – 2 package (8 oz. each, I use PHILADELPHIA brand)
Sugar, divided – 3/4 Cup + 2 Tbsp
All Purpose Flour – 2 Tbsp
Lemon Juice, divided – 3 Tbsp
Lemon Zest – 1/2 Tbsp
Vanilla Extract – 1/4tsp
Cornstarch – 1 and 1/2 Tbsp
Water – 1/4 Cup
Green and Yellow Food Color – 1 Drop each for the glaze (Optional)

Method

Line 8×8 or 9 inch square pan with foil, with ends of foil extending over sides(Pic 1, in stepwise pictures below).
Mix Graham Crackers/Wafer crumbs and butter until blended; press onto bottom of prepared pan(Pic 2).
Bake in oven at 325ºF for 10 minutes.
Beat cream cheese, 1/2 Cup of sugar, Flour, lemon zest, 1 Tbsp of lemon juice and vanilla in large bowl with mixer until blended.
Pour the cream cheese mixture over crust(Pic 3) and level it (Pic 4).
Bake at 325ºF for 25-30 minutes or until center is almost set (Pic 5).

Cool for 1 hour in room temperature and then refrigerate for 4 hours to set.
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.
Add food colors and stir constantly till it attains thick paste consistency, Cool slightly (Pic 6).
Spoon lemon glaze over cheesecake(Pic 7) and refrigerate 1 hour or until firm.
Using foil handles to remove cheesecake from pan before cutting to serve.
Cut in to equal squares (Pic 8) and serve/enjoy chilled.

Notes

Garnish (Optional) with 1/2 cup blueberries, lemon peel and fresh mint leaves.
Lemon glaze can be prepared ahead of time, cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake.