Hallabong Cheesecake Bars (Jeju Citrus)
Tangy cream cheese bars infused with hallabong, a sweet aromatic Jeju Island citrus that tastes like a cross between mandarin and orange. The hallabong contributes a citrus note that is sweeter and more aromatic than lemon, with a floral quality unique to this Jeju-grown mandarin hybrid. Sour cream blended into the filling adds a light tanginess that keeps the richness in check. The zest oils distribute evenly through the batter during baking, ensuring that hallabong fragrance persists in every bite rather than fading. Once chilled, the bars cut cleanly into neat rectangles, making them practical for sharing at gatherings. Made with hallabong brought back from a Jeju trip, they become a meaningful homemade souvenir.
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Instructions
- 1
Preheat oven to 170C and line a square pan with parchment.
- 2
Mix crumbs with melted butter, press into the base, and pre-bake for 8 minutes.
- 3
Beat cream cheese and sugar smooth, then add eggs one at a time.
- 4
Blend in sour cream, zest, and juice, then pour into the pan.
- 5
Bake 30-35 minutes, rest 10 minutes in residual heat, chill for 2+ hours, then cut into bars.
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