Junior’s Pauses Cheesecake Production Due To Cream Cheese Shortage

Cream cheese is one of those foods that is almost a necessity at home. It’s great for bagels, and without cream cheese, you don’t have good cheesecake.

It is a key ingredient used by one of the most beloved cheesecake providers in Brooklyn: Juniors. Unfortunately, they are struggling recently to find enough cream cheese to make cheesecake because of a nationwide shortage.

In fact, the owner, Alan Rosen, told CNN that the company paused cheesecake production on Friday, December 3 at their New Jersey facility.

Rosin said that they are scraping by but the supply of cream cheese is sporadic. They are hoping that the cheesecake famine is over soon.

Although they were able to restart cheesecake production a few days later, it was paused again on December 9. Considering the fact that they sell more cheesecakes in December than any other month of the year, it’s a real problem.

You can see why the cream cheese shortage is such an issue for Junior’s because their cheesecakes are made from 85% cream cheese.

As it turns out, cheesecake bakeries are not the only ones to be suffering. Bagel vendors are also talking about the shortage. After all, what’s a bagel without a schmear of cream cheese?

In some cases, the New York Times reports that businesses have used little packets of cream cheese rather than the larger tubs. Some of those New York shop owners have even crossed the state line into New Jersey to get 2000 pounds of cream cheese so the Bagels could be properly shmeared.

Although the cream cheese shortage has made the news recently, there are many other food shortages that are occurring as a result of the pandemic. For those who have been paying attention, the shortage of cream cheese has been a long time coming.

The shortage is associated with multiple factors, including the laborers in manufacturing, truck drivers shortages, and more people eating at home, which increases the demand for packaged cream cheese.

They are hoping that New York bakeries will have plenty of cream cheese by the beginning of the year.

Until that time, we may just have to muddle through.