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1
Crust: Mix cookie crumbs and butter; spoon about 1 qt.
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2
crumbs into each of 4 half-sheet pans (or into 1 half-sheet pan for trial recipe).
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3
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.
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4
Repeat with remaining pans.
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5
Cheesecake: Place cream cheese, sugar, flour, lemon zest, lemon juice and vanilla in 12-qt.
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6
bowl of mixer (or in 6-qt.
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7
bowl of mixer for trial recipe) fitted with paddle attachment.
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8
Beat until well blended; scrape down side of bowl.
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9
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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10
Pour evenly over Crusts.
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11
Bake in 300 degrees F convection oven 20 to 25 min.
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12
or until centers of cheesecakes are almost set, rotating pans after 10 min.
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13
Cool completely.
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14
Lemon Glaze: Mix sugar and cornstarch in medium saucepan (or small saucepan for trial recipe).
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Stir in water and juice.
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Cook on medium heat 10 min.
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or until mixture is thickened and just comes to boil, stirring frequently.
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18
Stir small amount of cornstarch mixture into egg yolks until well blended.
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19
Gradually return to ingredients in saucepan, stirring constantly.
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20
Cook 1 to 2 min.
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or until heated through, stirring constantly.
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22
Strain, if necessary.
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23
Cool slightly.
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24
Spread about 2-1/4 cups Lemon Glaze over each Cheesecake.
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25
Refrigerate several hours or until chilled.
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26
Cut into 2-1/2-inch squares to serve.
