Yuja Cheesecake Bars (Citron Cheesecake)
Quick answer
Yuja cheesecake bars are a baked dessert that begins with a pressed crust of cracker crumbs and melted butter, pre-baked for eight minutes to set a firm base before the f...
What makes this special
- Yuja cheesecake bars feature a pre-baked cracker crust that stays crisp under citron-infused filling.
- Pre-baking the cracker base 8 minutes keeps layers intact under the filling
- 70g of yuja-cheong layers citrus aroma and light acidity over the dense cream cheese
Key ingredients
Core cooking flow
- 1 Preheat the oven to 170C and line a 20x20cm square pan with parchment paper...
- 2 Mix 120g cracker crumbs with 45g melted butter until the mixture clumps when...
- 3 Soften 280g cream cheese at room temperature for at least 30 minutes, add 55...
Yuja cheesecake bars are a baked dessert that begins with a pressed crust of cracker crumbs and melted butter, pre-baked for eight minutes to set a firm base before the filling goes in. The filling combines softened cream cheese, eggs, sugar, and yuja citron marmalade, poured over the crust and baked at 170 degrees Celsius until just set. Pre-baking the crust is essential for keeping the layers distinct, and room-temperature cream cheese is non-negotiable for a batter free of lumps. Seventy grams of yuja marmalade introduces the fruit's sharp, floral citrus fragrance alongside clean acidity that cuts through the dense richness of the cheese layer, preventing the aftertaste from feeling heavy or cloying. Chilling for two full hours in the refrigerator before slicing produces straight, clean edges on each bar, and the texture sits between dense and silky, dissolving slowly once it hits the palate.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven to 170C and line a 20x20cm square pan with parchment paper leaving generous overhang on two sides so the bars can be lifted out cleanly later.
- 2Heat
Mix 120g cracker crumbs with 45g melted butter until the mixture clumps when squeezed, press evenly into the pan bottom, and prebake at 170C for 8 minutes until just set.
- 3Season
Soften 280g cream cheese at room temperature for at least 30 minutes, add 55g sugar, and beat with a hand mixer until completely smooth with no lumps.
- 4Step
Add 2 eggs one at a time, waiting until each is fully incorporated before adding the next, then stir in 70g yuja syrup, 60ml heavy cream, and 5ml lemon juice with a spatula using gentle strokes to minimize air.
- 5Heat
Pour the filling evenly over the prebaked crust and bake at 170C for 24 minutes; the bars are done when the outer 3 to 4cm is set and the center jiggles slightly when the pan is gently shaken.
- 6Prep
Remove from the oven, cool completely at room temperature, then refrigerate for at least 2 hours until fully firm, lift out using the parchment overhang, and cut into bars with a sharp knife.
After the steps
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