Question 1

Why did my cheesecake bars crack?

Accepted Answer

Cheesecake bars are less prone to cracking than a large cheesecake, but it can still happen if you're not careful.

Sudden temperature changes are the most likely culprit. Avoid opening the oven for at least the first 30 minutes. When it comes time to check if your cheesecake is done, move quickly to avoid leaving the door open for too long, and allow the cheesecake to cool in the oven for one hour after baking as per the recipe.

Over-baking can also lead to unwanted cracks due to a loss of moisture. Start checking your cheesecake bars around the 35-minute mark. You're looking for a slight wobble in the centre (kind of like jell-o) which will firm up as it cools.

Question 2

How do I get clean slices?

Accepted Answer

First and foremost, ensure you give your bars plenty of time to set before slicing (minimum 3-4 hours in the fridge). Then, run your knife under hot water, wipe it dry, and slice. Clean the blade with a paper towel and reheat it between each cut. A little tedious but worth it (especially if serving to company).

Question 3

Can I double this recipe?

Accepted Answer

Absolutely — you can make a double batch in a 23 cm x 33 cm (9 x 13 inch) tin. You'll probably need to extend the bake time by about 5-10 minutes.

Question 4

Can these be made gluten free?

Accepted Answer

Yep, the cheesecake filling is already gluten free, so you just need to swap out the biscuits for a gluten-free alternative!

Question 5

Can I freeze these cheesecake bars?

Accepted Answer

Yes! These bars freeze beautifully for up to 3 months and are great to have on hand for a quick snack or dessert. I recommend wrapping and freezing the bars individually after cutting, rather than freezing the whole, uncut cheesecake. To thaw, simply place in the refrigerator overnight.

Author: Emily

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