Raspberry Cheesecake Bars Recipe (2024)

FAQs

Why were cheesecake bars discontinued? ›

The dessert was a refrigerated snack bar with a graham cracker base and cream cheese topping. They where available in various flavours but the most famous flavour was Strawberry Cheesecake. Unfortunately they where discontinued 2004-5, why? Kraft decided to stop them as they had challenges in the production.

This raspberry cheesecake is one of our favorite make-ahead desserts, perfect for entertaining. It can be wrapped in plastic and refrigerated for up to three days. Just be sure to let stand at room temperature for 20 minutes before serving so it's not too cold, which would dull the flavor.

The air you whip into the filling via high-speed beating creates pockets of steam as the cake bakes, which compromise the cake's solid structure and lead to cracks. To avoid this problem, ensure your cream cheese and eggs are at room temperature and mix the filling slowly, just until combined.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Method 1: Give it a Jiggle

If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done. You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

You can bake a cheesecake in a water bath, too, but you have to wrap the springform pan with foil to make sure the water doesn't seep in and make it soggy. Play it safe and put the roasting pan of water on the lower rack and bake the cheesecake on the rack above.

You will get6 bars with a little extra space for a sample for the cook, to taste for quality control. If 9" seem too long , cut in half and you will have a nice dozen. I spray my pans with oil so the food slips out easily, and I start by cutting the food in half; cut the halves in half; and so on.

Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months.

As Daniela demonstrates in the video, take a small rectangular sheet of parchment paper and place it into the wedge of the sliced cake, covering the exposed layers. The parchment paper acts as a seal to lock in moisture and prevent the layers of fluffy cake from turning into a dry crumbly mess.

How to tell when cheesecake is going bad? ›

Fresh cheesecake usually has smooth, even edges and is soft. If it is stale, it will have crusty and broken edges, and if it is spoiled, the cheese filling will appear rubbery.

The USDA says to avoid the “danger zone” you must place a cooled cheesecake in the fridge within two hours. You can set a timer for yourself so you don't forget and risk wasting all that beautiful, rich dessert.

Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.

And for those that don't know, the Philadelphia Cheesecake Snack Bar debuted in 1999, and it was essentially a portable cheesecake. that you find in the refrigerated aisle at. the grocery stores. But sadly, it was discontinued in 2004.

The product was discontinued a couple of years later, due to high production costs and low volume of sales. In more recent years there have been a number of petitions, on websites such as Facebook, asking Nestlé to relaunch the Secret bar.

Quaker Oats had a problem with the formulation of the bars and Wonka Bars had to be pulled from store shelves. Other varieties of Wonka Bars were subsequently manufactured and sold in the real world, formerly by the Willy Wonka Candy Company, a division of Nestlé.

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.