2 ½ cups graham crumbs
½ cup butter, melted
¼ cup toasted pecans, finely chopped
¼ cup flaked coconut
3 packages (250 g) cream cheese, softened
1 cup granulated sugar
2 Tbsp custard powder
1 cup whipping cream (35%), divided
½ cup (170 g) good-quality dark chocolate (70% cocoa), chopped
1. In a bowl, mix the graham crumbs, butter, pecans and coconut until the mixture resembles wet sand. Using the bottom of a flat measuring cup or a spatula (or your hands), press firmly onto bottom of a parchment paper-lined 13 x 9-inch (3.5 L) baking pan. Refrigerate for 15 minutes.
2. Meanwhile, beat the cream cheese, sugar and custard powder with an electric mixer on medium speed until well blended. Beat in 1/2 cup of the cream. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Pour over the crust.
3. Bake in a 300ºF oven until set but the centre is still slightly jiggly, about 50 minutes. Let cool completely on rack. Cover and refrigerate until cold, at least 6 hours or up to 12 hours.
4. In a double boiler or heatproof bowl placed in hot water, melt together the remaining 1/2 cup cream and chocolate, stirring until smooth. Pour over the cheesecake, smoothing the top. Refrigerate until chocolate is set, about 20 minutes. Using parchment paper, lift cheesecake out of pan. With a hot dry knife, cut into bars, wiping the knife clean in between cuts. Note: You can refrigerate the bars in an airtight container for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator.
Source and Credits
Recipe courtesy of Annabelle Waugh