If you’re Canadian, you’ve probably had a Nanaimo Bar once or twice in your life. If you’re not Canadian, you probably SHOULD have a Nanaimo Bar once or twice in your life.
My sister-in-law Mags sent me this recipe as a not-so-subtle hint about what kind of birthday cake she’d like this year (her birthday was February 15th). We usually celebrate her birthday jointly with her dad’s, Papa John, whose birthday is on February 19th. But with a bunch of travel on all sides, we ended up postponing their birthday celebrations until this past weekend, which was MY birthday. So this is a joint cake for the three of us. And it’s amazing.
Preheat your oven to 350°F. Grab a food processor and chuck in 5 tablespoons cocoa powder, 3 tablespoons granulated sugar, 1 1/2 cups graham crumbs, 1/2 cup chopped walnuts, and 3/4 cup dried coconut.
Give it a good whazzing, then drizzle in 4 tablespoons melted butter and 1 teaspoon vanilla and whaz it again, until you get some crumbly mixture.
Take your crumb mixture and dump it into a 10″ springform pan. Press the crumbs into the bottom and a little up the sides, making sure to press extra hard in the corners (I didn’t and it was a little too thick there, so that’s why I am warning you).
Shove that into your oven and bake it for 5 minutes. When you pull it out, leave the oven on and shove in a large (9″ x 13″) pan of warm water and put it on the rack below where you will be cooking your cheesecake.
Now, in the bowl of a stand mixer, chuck 4 250g packages plain cream cheese (remember that room temperature cream cheese makes smoother cheesecake). Beat that up until it’s smooth and lovely.
Then, one at a time, crack in 4 large eggs, scraping down the sides of the bowl and beating the whole time.
Now you can chuck in 1 1/2 cups granulated sugar, 1/3 cup sour cream, 1 teaspoon vanilla, and 3 tablespoons vanilla custard powder.
I used Bird’s custard powder here, because that is all that is traditional and right in the world. Beat that up until smooth.
Pour the mix into your baked crust above your pan of water and bake for 1 hour.
When it’s done, turn the oven off and crack the door just a little bit and wedge it with a spoon. Leave that for 1-2 hours until the cheesecake is room temperature.
Don’t fret about that crack. It’s not a big deal. Transfer the cake to a nice plate with care. Chill the cake for a little while.
To make the lovely ganache that goes on top, toss 1 cup cream and 1 cup chocolate in the bowl of a double boiler and heat until the chocolate melts.
Whisk until smooth, then let it cool to room temperature.
Now gently pour it on top of your cooled cake. I had a lot of ganache so I carefully guided it down the sides as well.
Chill your cake until the ganache is set.
Serve to all your birthday guests!
This looks delicious!
https://tamarametrowich.wordpress.com/
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looks like my next recipe to try! 🙂
http://www.AurumEve.com ~ Global Jewelry
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That looks mighty tempting! I’d not be able to resist a jolly large slice!
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It’s fantastic – just enough sweet!
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that looks so gooood B-}
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Oh my! This looks amazing! 😍
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Looks delicious! And finding a Nainamo Bar is on my to do list!
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You can make ’em easy!
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I have never tried a Nainamo bar. I guess I’ll have to have someone grab a few for me from Canada! I think this blog is awesome, so I went ahead and nominated you for a blogger award. Feel free to re-post about it if you’d like. https://lehea1212.wordpress.com/2015/03/09/the-beautiful-blogger-award-2/
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Thanks very much!
And there’s no need to wait for someone to bring you one — you can make them yourself easy! https://alidoesit.wordpress.com/2011/10/07/nanaimo-bars/
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This looks amazing! It’ll surely be one of my next cheesecake recipes!
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It’s a new favourite of mine for sure!
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I don’t even like cheesecake, but love Nanimo bars so much I will make this!
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You won’t regret it!
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Reblogged this on Follow your bliss.
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Hummmmmmmm delicious !
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Reblogged this on john's healthy life.
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Reblogged this on pamsyy.
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Thank you so much for sharing this!
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