Hallabong Cheesecake Bars Recipe (Jeju Mandarin Cream Cheese Dessert)
Quick answer
- Active time
- 60 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Hallabong, a Jeju citrus bred from mandarin and orange, comes into season from winter into early spring.
Read more
Its zest and juice go into a cream cheese filling along with sour cream, which is poured over a buttered cracker-crumb base and baked. The peel's aroma is at its clearest when the bars are cold.
Ingredients
Instructions
- 1
Preheat the oven to 170C and line a square pan with parchment.
Keep the cream cheese, eggs, and sour cream at room temperature so the filling blends smoothly without small cold lumps.
- 2
Mix 120 g cracker crumbs with 50 g melted butter until evenly moistened.
Press the mixture firmly into the pan base, pre-bake for 8 minutes, then let it cool slightly so it stays crisp.
- 3
Beat 300 g cream cheese with 90 g sugar until smooth and free of visible lumps.
Add the 2 eggs one at a time, mixing just until combined to avoid trapping excess air.
- 4
Fold in 80 g sour cream, 1 tbsp hallabong zest, and 50 ml hallabong juice until the batter looks even.
Pour it over the baked crust and level the top gently.
- 5
Bake at 170C for 30-35 minutes.
Turn off the oven when the edges are set and the center still has a slight wobble, then let it rest for 10 minutes in the turned-off oven.
- 6
Cool the pan completely, then chill for at least 2 hours so the filling firms enough for clean bars.
Warm a knife in hot water, wipe it between cuts, and serve the bars cold.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Yuja Cheesecake Bars (Citron Cheesecake)
cracker crumbs, melted butter
Corn Casserole
melted butter, eggs
New York Cheesecake
cream cheese, eggs