For the Yuzu Ponzu Caramel
- Add sugar to a heavy-bottomed saucepan over medium-high heat.
- Once the sugar starts to melt, whisk until all the sugar has been melted.
- Once the sugar is an amber caramel color, turn the heat down to low and whisk in butter.
- Whisk in heavy cream and remove from heat.
- Add in yuzu ponzu sauce and whisk well and set aside to cool.
- Preheat oven to 350°F and line a 9-inch square pan with parchment paper. Set aside.
For the Lemon Cookie Crust
- Add the lemon cookie crumbs, sugar, and salt to a small bowl.
- Whisk well and add melted butter.
- Mix until well combined and pour into the prepared pan.
- Press the cookie crumbs into the pan into an even layer using the bottom of a measuring cup or offset spatula. Set aside.
For the Lemon Cheesecake
- In the bowl of a stand mixer, add sugar and lemon zest.
- Use your fingers to rub the zest into the sugar for 1 minute. This helps express all the lemon oil in the zest and makes your dessert extra lemon-y!
- Add cream cheese, mascarpone cheese, vanilla extract, lemon juice and salt.
- Mix with a paddle attachment for 3 minutes.
- Add the egg and mix for an additional minute. You want to make sure there are no lumps of cream cheese in the batter.
- Pour the mixture over the lemon cookie crust and smooth it out into an even layer.
- Tap the pan on the counter a few times to remove any air bubbles.
- Drizzle the 2-3 tablespoons of the yuzu ponzu caramel on top of the cheesecake and use a knife or toothpick to swirl the puree around.
- Bake the cheesecake for 30-35 minutes, then cool it on the counter for 1-2 hours before refrigerating for at least 4 hours, or until ready to serve.
- When ready to serve, cut your cheesecake bars and spoon a dollop of whipped cream and drizzle of extra caramel onto each bar.
Recipe created in partnership with Hetal Vasavada at @milkandcardamom.
