Try this Nanaimo Cheesecake recipe, or contribute your own.
- 4 eggs
- 1/2 cup chopped walnuts
- 1 cup heavy cream
- 1 tsp vanilla
- 1/3 cup sour cream
- 1 cup semi sweet chocolate chips
- 3 tbsp sugar
- 4 tbsp butter melted
- 11/2 cups sugar
- 4 (8oz) bricks of cream cheese softened
- 5 tbsp cocoa powder
- 11/2 cups graham cracker crumbs
- 3/4 cup sweetened coconut flakes
- 3 tbsp vanilla custard powder
- Carbohydrate 681.39875538919 g
- Cholesterol 327.067500279013 mg
- Fat 273.041590164815 g
- Fiber 41.5694499547185 g
- Protein 87.43751003314 g
- Saturated Fat 132.410742105576 g
- Serving Size 1 1 recipe (2498g)
- Sodium 322040.093405312 mg
- Sugar 639.829305434472 g
- Trans Fat 15.5862105075858 g
- Calories 5346 calories
Step-by-step
- Preheat oven to 350 degrees F.
- 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 a little up the sides of a 10 inch springform pan. Bake for 5 minutes. Remove from oven, but keep oven on.
- Place a 9x13 baking dish on the bottom rack of your oven and fill with warm water.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until light and fluffy. Add one egg at a time, beating in-between, and scrape down sides of bowl occasionally.
- Add the sour cream, sugar, vanilla and vanilla custard powder. Mix until smooth. Pour onto the prepared crust. Bake on the rack above the pan filled with water for 1 hour.
- Turn off the oven, crack it open slightly and leave in oven for 1-2 hours. Remove from oven and let come to room temperature completely. Cover with plastic wrap and place in fridge to chill for 2 hours. Fix any cracks, if necessary.
- Place the chocolate chips in a bowl, set aside. Heat the cream in the microwave for 1½ minutes, then pour 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 again until set. Enjoy!
Vanilla custard powder dictates the distinct profile of this dessert, anchoring the filling with a characteristic flavor that standard puddings cannot replicate. Without this specific ingredient, the custard layer tastes flat and overly sweet rather than authentically aromatic.
Crust shrinkage and filling cracks plague bakers attempting this bar-turned-cheesecake hybrid. Processing graham crackers, walnuts, coconut, and cocoa powder into a fine meal ensures the base holds together during its 5-minute pre-bake at 350 degrees F, but packing it too loosely causes crumbling. Meanwhile, cold cream cheese introduces stubborn lumps that aeration cannot fix; softening all four 8-ounce blocks to room temperature is mandatory before incorporating the eggs one at a time. Placing a 9x13 baking dish filled with warm water on the bottom oven rack generates steam, preventing the surface from splitting during the 1-hour bake. Leaving the pan inside the turned-off oven with the door slightly cracked for 1 to 2 hours stops thermal shock from ruining the texture.
Pouring hot heavy cream over semi-sweet chocolate chips requires a 30-second rest before whisking to guarantee a glossy ganache without seizing. Slices cut on the second day often yield cleaner edges because the chilled fats firm up completely inside the refrigerator.
