Lemon-Glazed Cheesecake Squares with Cookie Crust - crust

Method

• Crust: Mix cookie crumbs and butter; spoon about 1 qt.
• crumbs into each of 4 half-sheet pans (or into 1 half-sheet pan for trial recipe).
• Place sheet of parchment paper over crumb mixture in 1 of the pans; use second sheet pan to firmly press crumb mixture onto bottom of pan.
• Repeat with remaining pans.
• Cheesecake: Place cream cheese, sugar, flour, lemon zest, lemon juice and vanilla in 12-qt.
• bowl of mixer (or in 6-qt.
• bowl of mixer for trial recipe) fitted with paddle attachment.
• Beat until well blended; scrape down side of bowl.
• Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour evenly over Crusts.
• Bake in 300 degrees F convection oven 20 to 25 min.
• or until centers of cheesecakes are almost set, rotating pans after 10 min.
• Cool completely.
• Lemon Glaze: Mix sugar and cornstarch in medium saucepan (or small saucepan for trial recipe).
• Stir in water and juice.
• Cook on medium heat 10 min.
• or until mixture is thickened and just comes to boil, stirring frequently.
• Stir small amount of cornstarch mixture into egg yolks until well blended.
• Gradually return to ingredients in saucepan, stirring constantly.
• Cook 1 to 2 min.
• or until heated through, stirring constantly.
• Strain, if necessary.
• Cool slightly.
• Spread about 2-1/4 cups Lemon Glaze over each Cheesecake.
• Refrigerate several hours or until chilled.
• Cut into 2-1/2-inch squares to serve.