Yuja Cheesecake Bars (Citron Cheesecake)

Name: Yuja Cheesecake Bars (Citron Cheesecake)
Prep time: 20 min
Cook time: 32 min
Yield: 4 servings
Cuisine: Korean
Ingredients: cracker crumbs 120 g; melted butter 45 g; cream cheese 280 g; sugar 55 g; eggs 2 pcs; yuja marmalade 70 g; heavy cream 60 ml; lemon juice 5 ml

Quick answer

Active time: 52 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

A cream cheese filling with yuja-cheong (Korean citron preserve) bakes as one slab over a cracker crust, then chills firm before being cut into squares.

The citrus comes through after the dense cheese and keeps the finish light.

Ingredients

servings

IngredientAmount

eggs2 pcs

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.