Yuzu Ponzu Caramel Cheesecake Bars

Directions

For the Yuzu Ponzu Caramel

1. Add sugar to a heavy-bottomed saucepan over medium-high heat.
2. Once the sugar starts to melt, whisk until all the sugar has been melted.
3. Once the sugar is an amber caramel color, turn the heat down to low and whisk in butter. 
4. Whisk in heavy cream and remove from heat.
5. Add in yuzu ponzu sauce and whisk well and set aside to cool.​
6. Preheat oven to 350°F and line a 9-inch square pan with parchment paper. Set aside. ​

For the Lemon Cookie Crust

1. Add the lemon cookie crumbs, sugar, and salt to a small bowl.
2. Whisk well and add melted butter.
3. Mix until well combined and pour into the prepared pan.
4. 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​

1. In the bowl of a stand mixer, add sugar and lemon zest.
2. 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!
3. Add cream cheese, mascarpone cheese, vanilla extract, lemon juice and salt.
4. Mix with a paddle attachment for 3 minutes.
5. Add the egg and mix for an additional minute. You want to make sure there are no lumps of cream cheese in the batter.
6. Pour the mixture over the lemon cookie crust and smooth it out into an even layer.
7. Tap the pan on the counter a few times to remove any air bubbles.
8. 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.​
9. 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.​
10. 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​.