Nanaimo Cheesecake Recipe 455 Food

NANAIMO BAR CHEESECAKE

Steps:

• Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Allow the parchment paper to hang outside of the springform pan. This makes it easier to remove the cheesecake.
• For the crust, combine graham cracker crumbs, almonds, coconut flakes, cocoa powder, and brown sugar in a medium sized bowl. Stir in melted butter. Pour into the bottom of the springform pan and pat into the bottom and up the sides of the pan. Bake for 10 minutes and then let the crust cool on a wired rack while you make the filling.
• Reduce the oven temperature to 300°F. Beat cream cheese and brown sugar together in a large mixing bowl. Mix in flour and sour cream, stopping to swipe down the sides and bottom of the bowl when needed. Mix until just combined. Do not over mix.
• Mix in the eggs, one at a time, until combined. Mix in vanilla extract and custard powder.
• Pour the cheesecake filing into the springform pan, over the crust. Cover the outside of the springform pan with aluminum foil. Tie a crock pot liner around the pan, over top of the aluminum foil. This helps from water seeping into the cheesecake.
• Place the springform pan into a larger baking pan or casserole dish. Fill the larger pan with water to go halfway up the side of the springform pan. Place this on the middle rack of the oven and bake for 1 hour, 20 minutes. Do not open the oven until it is done. Opening the oven causes the temperature to change drastically and can make the cheesecake crack. After the time is done, the cheesecake will still be a bit jiggly in the center.
• Turn off the oven and let the cheesecake cool in the turned off oven with the oven door closed for 30 minutes. Crack the door of the oven open and keep the cheesecake in the turned off oven for another 30 minutes. This helps the cheesecake cool down slowly so that it won't crack.
• Take the cheesecake out of the oven and run a knife between the crust and springform pan. When the cheesecake cools, it contracts and the crust can now move with the cheesecake. Let it sit at room temperature for 20 minutes and then cover the cheesecake in the springform pan and transfer to the refrigerator. The cheesecake needs to cool for at least 2 hours or overnight.
• To make the chocolate ganache, heat heavy whipping cream in the microwave or in a small saucepan over medium heat, until it is hot, but not boiling. Pour the heavy whipping cream over the chocolate. Let it sit for 3 minutes, and then whisk until smooth. Remove the cheesecake from the refrigerator and unmold it from the springform pan. Place it on a cake stand or serving plate and pour the chocolate ganache over the top. Spread the ganache evenly and return the cheesecake to the refrigerator to cool the ganache.
• To make the whipped topping, combine heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl. Whisk until stiff peaks. Remove the cheesecake from the refrigerator and pipe the whipped topping on top. Scatter slivered almonds on top of the cheesecake.
• Store the cheesecake covered in the refrigerator for up to 5 days.

BIRTHDAY CAKE NANAIMO BARS RECIPE BY TASTY

Steps:

• In a bain-marie, melt the butter, sugar, and cocoa powder.
• Stir in the egg and keep stirring for a minute until the mix thickens.
• Remove the bowl from heat.
• Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
• When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
• Cream the custard powder, softened butter, and heavy cream until smooth.
• Add the powdered sugar and mix until smooth.
• Add the sprinkles and mix.
• Pour the mixture on top of the crust and spread it until you get an even layer.
• In a bain marie, slowly melt the white chocolate and the butter.
• Cool it down a little bit then pour it over middle layer.
• Chill the bars for at least 3 hours.
• Cut them into 9 even squares and sprinkle each one with rainbow sprinkles.
• Enjoy!

NANAIMO CHEESECAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. For the Crust: Combine the graham cracker crumbs, walnuts, coconut, cocoa powder, and sugar in a food processor and process until fine crumbs. Pulse in the vanilla and melted butter until moistened. Press into the bottom and a little up the sides of a 10 inch springform pan. Bake for 5 minutes. Remove from oven, but keep oven on. Place a 9x13 baking dish on the bottom rack of your oven and fill with warm water. For the Cheesecake: In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until light and fluffy. Add one egg at a time, beating in-between, and scrape down sides of bowl occasionally. Add the sour cream, sugar, vanilla and vanilla custard powder. Mix until smooth. Pour onto the prepared crust. Bake on the rack above the pan filled with water for 1 hour. Turn off the oven, crack it open slightly and leave in oven for 1-2 hours. Remove from oven and let come to room temperature completely. Cover with plastic wrap and place in fridge to chill for 2 hours. Fix any cracks, if necessary. For the Ganache: Place the chocolate chips in a bowl, set aside. Heat the cream in the microwave for 1 1/2 minutes, then pour on top of the chocolate chips. Let sit for 30 seconds, then whisk until smooth. Let cool slightly, then carefully pour on top of the cheesecake. Refrigerate again until set. Enjoy!

CANADA DAY NANAIMO BAR CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir together the cookie crumbs, melted butter, pecans, and coconut in a bowl until the mixture is well combined. Press into the bottom of a 9x13-inch baking dish, and refrigerate while making filling.
• Beat cream cheese, sugar, and custard powder in a large bowl with an electric mixer until light and fluffy, and beat in eggs, 1 at a time, beating each until fully incorporated before adding the next. Layer the filling over the crust.
• Bake in the preheated oven until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
• Melt the semisweet chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth and well blended. Pour the chocolate mixture over the cheesecake, spread with a spatula to cover the middle layer, and refrigerate until the topping is firm, 15 to 20 minutes. Serve cold. Store leftovers in refrigerator.