Nanaimo Cheesecake
This Nanaimo Cheesecake is a luscious, layered dessert with a chocolate coconut crust, creamy cheesecake filling, and rich chocolate ganache topping. Perfect for celebrations!
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Baking Sheet
- Double boiler or microwave-safe bowl
Ingredients
For the crust
- 4 tablespoons butter melted
- 5 tablespoons cocoa powder
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1.5 cups graham cracker crumbs
- 0.5 cup walnuts finely chopped
- 0.75 cup coconut flakes
For the cheesecake filling
- 48 ounces cream cheese softened
- 4 eggs
- 1.5 cups sugar
- 0.33 cup sour cream
- 1 teaspoon vanilla extract
- 3 tablespoons vanilla custard powder
For the chocolate ganache
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
Prepare the crust
- In a large mixing bowl, combine the melted butter, cocoa powder, sugar, graham cracker crumbs, chopped walnuts, and coconut flakes. Mix well until the ingredients are thoroughly combined and resemble wet sand. Press this mixture firmly into the bottom of the springform pan to create an even crust.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes. Once done, remove from the oven and set aside to cool.
Cream the cheese mixture
- In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue to mix until well combined.
- Add the eggs one at a time, mixing on low speed after each addition just until combined.
Add the sour cream and flavorings
- Add the sour cream, vanilla extract, and vanilla custard powder. Beat on low speed until everything is well incorporated. Be careful not to overmix to avoid cracks during baking.
Assemble the cheesecake
- Pour the cream cheese mixture over the cooled crust in the springform pan. Use a spatula to smooth the top.
- Bake the cheesecake in the preheated oven at 325°F (160°C) for 1 hour, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door, allowing the cheesecake to cool slowly inside for about an hour to prevent cracking.
Chill the cheesecake
- After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight.
Make the chocolate ganache
- In a double boiler or microwave-safe bowl, heat the heavy cream until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
- Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
Serve and enjoy
- Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve. Garnish with additional coconut flakes or chocolate shavings if desired.
Notes
- Use softened cream cheese to ensure a smooth, lump-free batter.
- Allow the cheesecake to cool gradually in the oven to prevent cracks.
- For a gluten-free version, substitute gluten-free graham cracker crumbs.
- Freeze leftover cheesecake wrapped tightly for up to 2 months; thaw overnight in the refrigerator.
- Experiment with different chocolates for the ganache, such as dark or white chocolate.