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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
For Base:
  • Almonds ¼ cup
  • Digestive Biscuits 1 cup
  • Cocoa Power 2 tsp
  • Flaked Coconut ¼ cup
  • Melted Butter ⅓ cup
For Filling:
  • Cream Cheese 3.8oz
  • Icing Sugar ½ cup
  • National Vanilla Custard Powder 3 tbsp
  • Eggs 3
For Ganache:
  • 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.