Sink your sweet-tooth into indulgent Nanaimo Cake, that has a decadent crunchy almond and biscuit base, a delightful cream cheese filling with National Vanilla Custard, topped with a rich chocolate ganache frosting.
Almonds ¼ cup
Digestive Biscuits 1 cup
Cocoa Power 2 tsp
Flaked Coconut ¼ cup
Melted Butter ⅓ cup
Cream Cheese 3.8oz
Icing Sugar ½ cup
National Vanilla Custard Powder 3 tbsp
Chocolate Chips 1 cup
Heavy (whipping) Cream ½ cup
Preheat the oven to 350 degrees Fahrenheit.
For the base of the cake, blend ¼ cup of almonds, 2 wheat biscuits, 2 tsp cocoa powder, 1 cup of flaked coconut, and 2 tbsp melted butter. Pulse until it resembles a sandy texture.
Press the biscuit base mixture in the bottom of a springform pan and bake it for 8 minutes.
Meanwhile, in the bowl of a stand mixer, mix 1 cup cream cheese and ½ cup granulated sugar together until light and fluffy. Now add 2 tsp National Vanilla Custard Powder and mix well until combined. Add 3 eggs and whisk again.
Pour this filling over the crust and bake for 60 minutes.
Bring the cheesecake to normal temperature and place in the refrigerator.
To make the ganache, add ½ cup cream and 1 cup chocolate chips in a small sauce pan on low heat and stir until smooth and glossy. Bring the mixture to room temperature before pouring over the cheesecake. Refrigerate for few hours.