Lemon Ginger Crème Brûlée Cheesecake Bars

A twist on the classic cheesecake bar, these Lemon Ginger Crème Brûlée Cheesecake Bars combine a creamy cheesecake with a tangy and sweet lemon ginger crème brûlée layer.

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted

For the cheesecake:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the lemon ginger crème brûlée layer:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tablespoons grated fresh ginger
• 2 tablespoons freshly squeezed lemon juice
• 2 large egg yolks

Instructions

1. Preheat your oven to 325°F (165°C).
2. Prepare the crust by mixing the flour and sugar in a bowl, then stirring in the melted butter until just combined.
3. Press the mixture into the bottom of a baking dish or a 9x13 inch pan.
4. Bake for 10-12 minutes, or until lightly golden brown.

For the cheesecake:

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add the granulated sugar and beat until combined.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. Pour the cheesecake batter over the crust and smooth the top.

For the lemon ginger crème brûlée layer:

1. In a separate mixing bowl, whisk together the heavy cream and granulated sugar until stiff peaks form.

2. Whisk in the grated ginger, lemon juice, and egg yolks.

3. Pour the crème brûlée mixture over the cheesecake layer.

4. Bake for 25-30 minutes or until the edges are set but the center is still slightly jiggly.

5. Allow to cool completely on a wire rack before refrigerating for at least 2 hours.

6. Cut into bars and serve chilled.

Notes

• This recipe can be adjusted to fit your personal taste preferences by adjusting the amount of lemon juice or ginger.
• To make these bars more visually appealing, you can top them with additional caramelized sugar after they have cooled.