Hallabong Cheesecake Bars Recipe (Jeju Mandarin Cream Cheese Dessert)

Quick answer

Total time: 60 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Bright, floral Jeju hallabong citrus (a hybrid of mandarin and orange) lifts these cream cheese cheesecake bars with a honeyed aroma that lemon cannot match.

Sour cream in the filling adds gentle acidity to balance the richness of the cheese, and the essential oils from the zest spread through the batter during baking so the fragrance stays consistent through the last bite. A buttered cracker crumb base provides crisp contrast to the creamy layer above. The flavor reads brightest when served cold, and chilling the dessert thoroughly yields clean rectangular slices for sharing. Fresh fruit from the winter to early spring peak season delivers the most aromatic results, and preparing the bars a day in advance lets the filling settle for cleaner cuts and deeper citrus perfume.

Ingredients

servings

IngredientAmountUnit

cracker crumbs120 gg

melted butter50 gg

cream cheese300 gg

sugar90 gg

eggs2 eaea

sour cream80 gg

hallabong zest1 tbsptbsp

hallabong juice50 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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

Heat

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

Season

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

Heat

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

Heat

Bake at 170C for 30-35 minutes.

Remove it 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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Hallabong cheesecake bars made with Jeju citrus for a bright, floral mandarin aroma.
Finish cue: Cool the pan completely, then chill for at least 2 hours so the filling firms enough for clean bars.
Avoid this: Add the 2 eggs one at a time, mixing just until combined to avoid trapping excess air.
Storage and reheating: Cool completely, chill for at least 2 hours until firm, and slice with a warm knife.