Best 2 Nanaimo Cheesecake Recipes
Indulge in the delectable Nanaimo cheesecake, a harmonious blend of flavors and textures that will tantalize your taste buds. This no-bake cheesecake boasts a rich and creamy filling, nestled atop a decadent chocolate graham cracker crust. The secret to its irresistible taste lies in the three layers of chocolate ganache, each offering a distinct flavor profile. The classic dark chocolate ganache provides a deep and intense cocoa flavor, while the milk chocolate ganache adds a touch of sweetness and creaminess. For those who prefer a hint of bitterness, the white chocolate ganache offers a delightful contrast. This recipe also includes a gluten-free variation, ensuring everyone can savor this exceptional treat. Get ready to embark on a culinary journey that will leave you craving more of this Nanaimo cheesecake.
Check out the recipes below so you can choose the best recipe for yourself!
CANADA DAY NANAIMO BAR CHEESECAKE
The taste of a Nanaimo bar in a cheesecake! Can't get any better than this. Make in the jelly roll pan for serving a larger crowd. Result is thinner but still as tasty. (You will need to adjust baking time if you use the bigger pan.)
Provided by jowolf2
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 4h10m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 32.8 g, Cholesterol 133.5 mg, Fat 36.9 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 21.1 g, Sodium 294.3 mg, Sugar 24 g
NANAIMO CHEESECAKE RECIPE - (4.5/5)
Provided by LizY-2
Number Of Ingredients 18
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!
Tips:
- Use high-quality ingredients for the best flavor. - Make sure the cream cheese is softened to room temperature before using. - Do not overbeat the cheesecake batter, as this can cause the cheesecake to be dense and crumbly. - Bake the cheesecake in a water bath to prevent it from cracking. - Chill the cheesecake for at least 4 hours before serving to allow it to set properly. - For a richer flavor, use dark chocolate instead of semi-sweet chocolate. - If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess crust around the edges.Conclusion:
Nanaimo cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its creamy cheesecake filling, chocolate graham cracker crust, and coconut pecan frosting, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give Nanaimo cheesecake a try. You won't be disappointed!
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