Friday, 19 October 2012

Canada Day Nanaimo Bar Cheesecake


Original recipe makes 16 servings

  1. 2 1/2 cups crushed chocolate cream-filled sandwich cookies
  2. 1/2 cup butter, melted
  3. 1/4 cup chopped pecans
  4. 1/2 cup flaked coconut
  5. 4 (8 ounce) packages cream cheese, softened
  6. 1 cup white sugar
  7. 1/4 cup custard powder
  8. 4 eggs
  9. 6 (1 ounce) squares semisweet chocolate
  10. 1/2 cup heavy cream


1. Preheat and range to 350 levels F (175 levels C).

2. Stir together the biscuit food crumbs, dissolved butter, pecans, and grape in a bowl until the combination is well mixed. Media into the end of a 9x13-inch cooking bowl, and chill while making stuffing.

3. Beat lotion dairy products, glucose, and custard dust in a large bowl with an electric mixing machine until light and comfortable, and defeat in egg, 1 at a time, defeating each until completely integrated before including the next. Part the stuffing over the brown crust area.

4. Bake in the preheated range until the middle is almost set, about 40 moments. Refrigerate the cheesecake until completely freezing, at least 3 hours.

5. Melt the semisweet candy in a soup pot over very low warm with the lotion, and mix until the combination is sleek and well mixed. Add the candy combination over the cheesecake, propagate with a spatula to cover the middle layer, and chill until the leading is company, 15 to 20 moments. Provide freezing. Store scraps in fridge.


Blog Archive