There are now officially three things I love about Canada. 1) Ice hockey, of course, as a player and a spectator. Go Avs! 2) The Kids in the Hall. I've been a fan for years. 3) Nanaimo anything!! I thought I had struck gold with the Nanaimo Pie. Little did I know what a difference a day would make. This post will in no way subtract from the deliciousness that is Nanimo Pie--but I think I have something even more sinful to offer. Proving once again that Canada is way more than skating bullies and maple syrup....I give you Nanaimo Cheesecake Bars.
This is my second month doing Sugar High Friday, and the first time I have wanted to make more than one thing. It's a busy life in the blogosphere--I submit to Daring Bakers, Grow Your Own, Sugar High Friday, and there's others I'd like to join. But I just had this idea I couldn't get out of my head until I got in into my mouth--and that idea is what you see here. One sleepless night and a few hours of work.
I found out from my husband that they are pronounced "Na-Nay-Mo." He watches this strange little Candian sitcom called "Corner Gas", and I guess they did an episode about the bars. (It's the Canadian version of Seinfeld.) I don't really care how they are pronounced--they are damn good.
For these bars, I kept almost the original crust mixture from this recipe-- I omitted the egg, added more butter, and toasted the walnuts, then prebaked it as you would for any cheesecake. In the pan I used, it makes a substantial, crunchy crust that would be terrific on its own (I should know, I have been snacking on leftovers all day!) It's the crust that makes this dish unique--a perfect combination of flavors--the deep dark chocolate from the cocoa, the sweet chewy coconut, the creamy, nutty walnuts, and the crispiness from the graham cracker crumbs. I used my favorite master recipe for cheesecakes, one that's been in my family for years, never fails me, and is wide open to different flavorings. I used golden brown sugar, giving it a caramel flavor, and a bit of rum and vanilla to keep things exciting.
For the ganache I did break with the traditional crisp topping, and made an equal-ratio ganache instead with dark chocolate. It set up creamy, thick, and glossy.
Once chilled...O, Canada, is all I can say... Imagine me saying it like Meg Ryan in "When Harry Met Sally". It's seriously good. I may even like this better than the Oreo Bars. Nanaimo...I think this is the beginning of a beautiful friendship.
Nanaimo Cheesecake Bars
(c) copyright 2008 earthwatersunwind@yahoo.com
Crust:
9 tbsp unsalted butter, melted
1/3 cup granulated sugar
1 tsp vanilla
1 oz (1/3 cup) cocoa powder, preferably Dutch-Process
7 oz graham crackers (2 cups crumbs, 1 package plus 4 sheets)
1 cup shredded sweetened coconut
1/2 cup (2 oz) walnuts, toasted
pinch kosher salt
Filling:
3 (8 oz) packages cream cheese, room temp.
3/4 cup brown sugar
2 tbsp heavy cream
1 egg plus one yolk
2 tsp flavoring--vanilla, rum, or liqueur of choice
2 tsp flour
Ganache:
3 oz best-quality dark chocolate
3 oz heavy cream
Make Crust: Heat oven to 350. Line a 10x13 inch pan with heavy-duty aluminum foil and spray with cooking spray. In a food processor, pulse graham crackers until they become coarsely chopped crumbs. Remove all but 1/4 cup to a large bowl, and add walnuts. Process until nuts are finely ground, but not to a powder or paste (by leaving the crumbs, you prevent the oils from making them into walnut butter).
Add walnuts to crumbs, and add the rest of the crust ingredients.
Press firmly into the bottom of the prepared pan.
Bake 8-10 minutes, until fragrant. Set aside. Lower oven to 325.
Make Filling: In the workbowl of a stand mixer or with a large bowl and electric beaters, beat room-temperature cream cheese until very smooth and no lumps remain. Add sugar, scrape after addition.
Add eggs, and scrape bowl again.
Add flavoring, and sprinkle on flour, then remove workbowl and scrape the batter down very well, making sure everything is blended.
Pour over warm crust, and return to oven. Bake 35-40 minutes, til center is no longer jiggly. If you have a thermometer, you're aiming for 160 degrees. Remove to rack, and let cool 1-2 hours at room temperature before refrigerating.
Make ganache--scald cream, and pour over chopped chocolate. Let sit a minute or two, then stir til smooth. Allow to thicken 15 minutes at room temperature, then pour evenly over slightly warm cheesecake, tilting pan to coat. Return to fridge and let cool at least 4 hours before slicing.
For cleanest cuts, dip a sharp knife in hot water before and between slices.
Enjoy! I took some photos just now, but I'm going to snap a few when I have the light tomorrow, before my husband takes them off to work. Most of them are going to the officers--good thing, too!
This post proudly submitted to Sugar High Friday.
This is my second month doing Sugar High Friday, and the first time I have wanted to make more than one thing. It's a busy life in the blogosphere--I submit to Daring Bakers, Grow Your Own, Sugar High Friday, and there's others I'd like to join. But I just had this idea I couldn't get out of my head until I got in into my mouth--and that idea is what you see here. One sleepless night and a few hours of work.
I found out from my husband that they are pronounced "Na-Nay-Mo." He watches this strange little Candian sitcom called "Corner Gas", and I guess they did an episode about the bars. (It's the Canadian version of Seinfeld.) I don't really care how they are pronounced--they are damn good.
For these bars, I kept almost the original crust mixture from this recipe-- I omitted the egg, added more butter, and toasted the walnuts, then prebaked it as you would for any cheesecake. In the pan I used, it makes a substantial, crunchy crust that would be terrific on its own (I should know, I have been snacking on leftovers all day!) It's the crust that makes this dish unique--a perfect combination of flavors--the deep dark chocolate from the cocoa, the sweet chewy coconut, the creamy, nutty walnuts, and the crispiness from the graham cracker crumbs. I used my favorite master recipe for cheesecakes, one that's been in my family for years, never fails me, and is wide open to different flavorings. I used golden brown sugar, giving it a caramel flavor, and a bit of rum and vanilla to keep things exciting.
For the ganache I did break with the traditional crisp topping, and made an equal-ratio ganache instead with dark chocolate. It set up creamy, thick, and glossy.
Once chilled...O, Canada, is all I can say... Imagine me saying it like Meg Ryan in "When Harry Met Sally". It's seriously good. I may even like this better than the Oreo Bars. Nanaimo...I think this is the beginning of a beautiful friendship.
Nanaimo Cheesecake Bars
(c) copyright 2008 earthwatersunwind@yahoo.com
Crust:
9 tbsp unsalted butter, melted
1/3 cup granulated sugar
1 tsp vanilla
1 oz (1/3 cup) cocoa powder, preferably Dutch-Process
7 oz graham crackers (2 cups crumbs, 1 package plus 4 sheets)
1 cup shredded sweetened coconut
1/2 cup (2 oz) walnuts, toasted
pinch kosher salt
Filling:
3 (8 oz) packages cream cheese, room temp.
3/4 cup brown sugar
2 tbsp heavy cream
1 egg plus one yolk
2 tsp flavoring--vanilla, rum, or liqueur of choice
2 tsp flour
Ganache:
3 oz best-quality dark chocolate
3 oz heavy cream
Make Crust: Heat oven to 350. Line a 10x13 inch pan with heavy-duty aluminum foil and spray with cooking spray. In a food processor, pulse graham crackers until they become coarsely chopped crumbs. Remove all but 1/4 cup to a large bowl, and add walnuts. Process until nuts are finely ground, but not to a powder or paste (by leaving the crumbs, you prevent the oils from making them into walnut butter).
Add walnuts to crumbs, and add the rest of the crust ingredients.
Press firmly into the bottom of the prepared pan.
Bake 8-10 minutes, until fragrant. Set aside. Lower oven to 325.
Make Filling: In the workbowl of a stand mixer or with a large bowl and electric beaters, beat room-temperature cream cheese until very smooth and no lumps remain. Add sugar, scrape after addition.
Add eggs, and scrape bowl again.
Add flavoring, and sprinkle on flour, then remove workbowl and scrape the batter down very well, making sure everything is blended.
Pour over warm crust, and return to oven. Bake 35-40 minutes, til center is no longer jiggly. If you have a thermometer, you're aiming for 160 degrees. Remove to rack, and let cool 1-2 hours at room temperature before refrigerating.
Make ganache--scald cream, and pour over chopped chocolate. Let sit a minute or two, then stir til smooth. Allow to thicken 15 minutes at room temperature, then pour evenly over slightly warm cheesecake, tilting pan to coat. Return to fridge and let cool at least 4 hours before slicing.
For cleanest cuts, dip a sharp knife in hot water before and between slices.
Enjoy! I took some photos just now, but I'm going to snap a few when I have the light tomorrow, before my husband takes them off to work. Most of them are going to the officers--good thing, too!
This post proudly submitted to Sugar High Friday.
Posts
4 comments:
These bars look amazing! I think you have officially earned your title of "honourary Canadian" with these.
Thanks so much for joining in on Mmm...Canada (twice!).
Thanks! This SHF has been so much fun!
This looks absolutely devilishly delicious!! I'm with you, ANYTHING Nanaimo has just gotta be good :)
Those look so yummy! I made Nanaimo's too, but totally off the beaten path! :)
Post a Comment