Raspberry Cheesecake Bars

… Well, where to start?

I think it would be best to start with a warning.  Those of you here for inspiration look away now!  The only thing you will find in this post is a cautionary tale of woe. 

I tried to make Raspberry Cheesecake Bars last night.  I enjoyed the last Cheesecake Bars so much I thought that things could only get better.  I had decided that a nice digestive biscuit crust as a base layer would be a fabulolus idea.  It wasn’t.  When I came to unmould them the crumbs stuck to the mould as the silicone had given a bit and the bottoms were bigger than the openings at the top.  I also hadn’t cooked them for long enough and the ones in the very centre of the tray were uncooked.  This was the sad result.

I have to say that some of them made it out of the mould alive and they taste fine, although, on reflection I don’t actually like the digestive bit of cheesecake all that much, but they too look pretty bad!

Another issue was that I had only decided to do the digestive bit as I started and I had made the full quantity of cheesecake mixture.  Since a lot of the space was taken up with digestive I had a lot of leftover mixture.  So I decided to have a go at Cheesecake Cupcakes.  But I ran out of raspberries so they became Cherry Cheesecake Cupcakes.  They looked really good as they finished cooking so I turned off the oven and left them for several hours.  When I came back they had shrunk drastically!

The ones that came out best were the ones with the most mixture in them so I think that if I gave this a go in the future I would fill the cases right up to the top to compensate for the shrinkage issues. 

All in all this experiment was a bit of a disaster but that’s what happens sometimes.  And it still all tastes good.  Sometimes the only thing left to do is to scrape it into a bowl and kiss aesthetics goodbye!


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Filed under Cupcakes and Muffins, Teatime Treats

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