Assalamu Alaykum Lovelies,
TGIF! This week has been so hectic on my end. Subhan’Allah but I really wouldn’t want to have it any other way. It’s always better to be crazy busy and productive then not.
As this season approaches it’s always my favourite time to whip out my favourite recipes and bake up a storm. I’ve added one more recipe for this weekend that my family has been begging me to make. It’s my Nanaimo Bar Cheesecake.
A little personal background information about me, I was actually born on Nanaimo Island in British Colombia. Some of my relatives still live there to this day and I just can’t wait to go back to visit I’m hoping next summer. Nanaimo Bars are one of my favourite desserts. I actually have a recipe for the first ever made Nanaimo bar recipe from British Colombia. It got passed down from family member to family member. They’re also one of the easiest and my most favourite desserts to make.
I’ve never been a fan of cheesecakes but this one I can’t stop eating. I’ve used the same ingredients in the original Nanaimo bar recipe for the crust of the cheesecake as well as the chocolate ganache. I really hope you guys try out this recipe and I can’t believe I’m actually giving it out but here you go! Let me know how you like it if you ever decide to make it.
**Please note that this recipe calls for vanilla extract, I used pure Vanilla extract from Blossom and Bean which is Halal and does not contain alcohol.**
For the Crust
- 4 tbsp melted butter
- 5tbsp cocoa powder
- 3 tbsp sugar
- 1 tsp Vanilla
- 1 1/2 cups Graham Cracker crumbs
- 1/2 cup chopped walnuts
- 3/4 cup sweetened coconut flakes
For the Cheese
- 4 8oz bricks regular cream cheese, softened
- 4 eggs
- 1 1/2 cup sugar
- 1/3 cup sour cream
- 1 tsp vanilla
- 3 tbsp Vanilla Custard powder
For the Chocolate Ganache
- 1 cup sweetened chocolate chips
- 1 cup heavy cream
- Preheat oven to 350 degrees F.
For the Crust
2. 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 sides of a round 10 inch baking pan and bake for 5 minutes. Remove from oven.
3. Place a 9×13 baking dish on the bottom rack of your own and fill with warm water.
For the Cheese Cake
4. Beat the cream cheese until light and fluffy add one egg at a time beating in between and scraping down sides of bowl occasionally.
5. Add the sorcery, sugar vanilla and vanilla custard powder. Mix until smooth. Pour onto the prepared crust. Bake on the rack above the pan filled with waterford 1 hour.
6. turn off the oven, crack it open slightly and leave in oven for 1-2 hour. remove from oven and let cool to room temperature completely. Cover with plastic wrap and place in fridge to chill for 2 hours.
For the Ganache
7. Place the chocolate chips in a bowl and set aside. Heat the cream in a pot ( you can use a microwave but I personally don’t use microwaves.) Pour the hot cream 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 until set and then enjoy!
**If you want to get crafty with your cheesecake and decorate it, you can melt some more chocolate chips and heavy cream. My favourite is melting white chocolate chips or even coloured chocolate pieces. and put it in a piping bag and decorate the top of the cake with whichever designs you like. but make sure the top of the Ganache is completely chilled before doing so otherwise it won’t work. ** For a more Wintery feel you can break up pieces of Candy Cane and sprinkle over top. There’s so much you can do with this.
I really hope that you all enjoyed this recipe.
Until my next post,