Preheat oven to 325°F (160°C). Grease and line an 9x13 inch baking pan with parchment paper.
Combine all Browned Butter Cereal Crust ingredients in a bowl. Press firmly into the bottom of the prepared pan.
Bake crust for 10 minutes. Let cool slightly.
In a separate bowl, beat the Cream cheese and Mascarpone cheese until smooth and creamy.
Gradually add Granulated sugar, beating until well combined.
Stir in Heavy cream, Lemon zest, and Vanilla bean paste.
Whisk in Egg yolks one at a time, mixing until just combined. Do not overmix.
Pour the Mascarpone Cheesecake Filling over the cooled Cereal Crust.
Bake for 40-45 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Let cool completely, then refrigerate for at least 4 hours before cutting into bars.
While cheesecake chills, make the Fresh Berry Compote: Combine all compote ingredients in a saucepan. Cook over medium heat until berries soften and sauce thickens, about 10-15 minutes. Let cool.
Top chilled cheesecake bars with Fresh Berry Compote before serving.
Preheat oven to 325°F (160°C). Grease and line an 9x13 inch baking pan with parchment paper.
Combine all Browned Butter Cereal Crust ingredients in a bowl. Press firmly into the bottom of the prepared pan.
Bake crust for 10 minutes. Let cool slightly.
In a separate bowl, beat the Cream cheese and Mascarpone cheese until smooth and creamy.
Gradually add Granulated sugar, beating until well combined.
Stir in Heavy cream, Lemon zest, and Vanilla bean paste.
Whisk in Egg yolks one at a time, mixing until just combined. Do not overmix.
Pour the Mascarpone Cheesecake Filling over the cooled Cereal Crust.
Bake for 40-45 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Let cool completely, then refrigerate for at least 4 hours before cutting into bars.
While cheesecake chills, make the Fresh Berry Compote: Combine all compote ingredients in a saucepan. Cook over medium heat until berries soften and sauce thickens, about 10-15 minutes. Let cool.
Top chilled cheesecake bars with Fresh Berry Compote before serving.
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