Yuja Cheesecake Bars (Citron Cheesecake)
Yuja cheesecake bars start with a pressed base of cracker crumbs and melted butter, pre-baked for 8 minutes, then topped with a filling of cream cheese, eggs, sugar, and yuja citron marmalade baked at 170 degrees Celsius. Pre-baking the crust before adding the filling ensures the layers stay distinct, and bringing the cream cheese to room temperature beforehand lets it blend into a completely smooth batter. Seventy grams of yuja marmalade cuts through the dense cheese richness with a sharp citrus fragrance and clean acidity, keeping the aftertaste light. Chilling for two full hours before slicing produces neat, straight edges, and the texture lands between dense and silky, melting slowly on the palate.
Adjust Servings
Instructions
- 1
Preheat oven to 170C and line a square pan with parchment.
- 2
Mix crumbs with melted butter, press into pan, and pre-bake for 8 minutes.
- 3
Beat cream cheese and sugar smooth, then mix in eggs one at a time.
- 4
Add yuja marmalade, cream, and lemon juice, mixing gently without over-aerating.
- 5
Pour filling into the pan and bake at 170C for 24 minutes until edges are set.
- 6
Cool completely, chill for 2 hours, then slice into bars.
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