Coquito Cheesecake Recipe
Introduction
Coquito Cheesecake is a festive twist on a classic dessert, blending creamy cheesecake with the warm flavors of coquito and spices. This rich and smooth treat is perfect for holiday gatherings or any special occasion.
Ingredients
- 1 package Maria Cookie
- 1/2 cup Unsalted Butter
- 4 packages Cream Cheese
- 1 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 4 Eggs
- 1/3 cup Corn Starch
- Whipped Cream, to taste
- Dried Cranberries, to taste
- Fresh Rosemary, to taste
Instructions
- Step 1: Preheat the oven to 325 ºF and grease a 9-inch springform pan with nonstick cooking spray. Wrap the outside of the pan with one layer of heavy-duty aluminum foil.
- Step 2: Place the Maria Cookies in a food processor and pulse until finely ground. Add the unsalted butter and process until the mixture resembles wet sand.
- Step 3: Transfer the cookie mixture to the prepared pan. Press the crumbs evenly onto the bottom and halfway up the sides using the bottom of a flat measuring cup or your fingers. Bake for 10 minutes until firm, then cool on a rack.
- Step 4: In a large mixing bowl, beat the cream cheese, granulated sugar, ground cinnamon, and ground nutmeg on medium speed until smooth, about 1 minute.
- Step 5: Beat in the eggs one at a time, scraping down the sides as needed, until fully combined, about 2 minutes.
- Step 6: Add coquito and corn starch, and beat on low speed until combined, about 1 minute.
- Step 7: Pour the filling into the crust. Tap the pan gently on the counter to release air bubbles.
- Step 8: Place the springform pan inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
- Step 9: Bake for about 1 hour and 15 minutes, or until edges are set and the center slightly wobbles.
- Step 10: Turn off the oven and partially open the door. Let the cheesecake sit in the oven until it reaches room temperature, about 1 hour.
- Step 11: Cool completely at room temperature, then refrigerate for at least 4 hours before removing the springform pan sides.
- Step 12: Decorate with whipped cream, sugared dried cranberries, and fresh rosemary to taste before serving.
Tips & Variations
- For extra flavor, add a splash of vanilla extract or coconut rum to the cheesecake filling.
- Use a food processor to finely grind the cookies to ensure a smooth crust.
- To avoid cracks, do not overmix the batter and bake the cheesecake in a water bath as directed.
- Swap dried cranberries for fresh pomegranate seeds for a different festive touch.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 1 month. When ready to serve, thaw overnight in the refrigerator. Reheat is not recommended; serve chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, graham crackers or digestive biscuits work well as substitutes, but use the same quantity and prepare the crust the same way.
What is coquito and can I substitute it?
Coquito is a traditional Puerto Rican coconut eggnog. If unavailable, you can substitute with a mix of coconut milk and rum or coconut cream for similar flavor.
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Coquito Cheesecake Recipe
- Total Time: 6 hours 35 minutes
- Yield: 12 servings 1x
Description
This Coquito Cheesecake combines the rich, creamy texture of classic cheesecake with the festive flavors of coquito, a traditional Puerto Rican coconut rum drink. Featuring a Maria cookie crust and a spiced cream cheese filling infused with cinnamon, nutmeg, and coquito, this dessert is topped with whipped cream, dried cranberries, and fresh rosemary for a holiday-ready presentation. Perfect for celebrations and gatherings, this cheesecake offers a delightful twist on a beloved classic.
Ingredients
Crust
- 1 package Maria Cookie
- 1/2 cup Unsalted Butter
Filling
- 4 packages Cream Cheese (8 oz each)
- 1 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 4 Eggs
- 1/3 cup Corn Starch
- 1 cup Coquito (Puerto Rican coconut rum drink)
Toppings
- Whipped Cream (to taste)
- Dried Cranberries (sugared, to taste)
- Fresh Rosemary (to taste)
Instructions
- Prepare the crust: Preheat your oven to 325 ºF and grease a 9-inch springform pan with nonstick cooking spray. Wrap the outside of the pan tightly with one layer of heavy-duty aluminum foil to prevent water from seeping in during baking. Place the Maria cookies into a food processor and pulse until finely ground. Add the unsalted butter and process again until the mixture resembles wet sand. Press this cookie mixture evenly onto the bottom and halfway up the sides of the prepared pan using the bottom of a flat measuring cup or your fingers. Bake the crust for 10 minutes until firm, then cool on a rack.
- Make the filling: In a large mixing bowl, beat the cream cheese, granulated sugar, ground cinnamon, and ground nutmeg on medium speed until smooth, about 1 minute. Add the eggs one at a time, beating well after each addition and scraping down the sides as needed, for about 2 minutes. On low speed, beat in the coquito and corn starch until fully combined, about 1 minute.
- Assemble and bake the cheesecake: Pour the cheesecake filling evenly over the cooled crust. Gently tap the springform pan against the counter to release any trapped air bubbles. Place the springform pan inside a larger baking pan or roasting pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the springform pan, creating a water bath to ensure even baking and prevent cracking.
- Bake and cool: Bake the cheesecake for approximately 1 hour and 15 minutes, or until the edges are set and the center still wobbles slightly. Turn off the oven and leave the cheesecake inside with the oven door partially open, allowing it to cool gradually to room temperature over about 1 hour. Then, remove from the oven and let it cool completely at room temperature.
- Chill and garnish: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set. Remove the sides of the springform pan carefully. Decorate the top with whipped cream, sugared dried cranberries, and fresh rosemary sprigs to create a festive and aromatic finish.
Notes
- Wrapping the springform pan in aluminum foil prevents water from leaking into the crust during the water bath baking.
- Using a water bath helps to bake the cheesecake gently and avoid cracks on the surface.
- Allowing the cheesecake to cool gradually in the oven with the door ajar ensures a smooth texture and prevents sinking in the center.
- For a non-alcoholic version, substitute coquito with a coconut milk and rum extract mixture.
- Ensure the cream cheese is at room temperature before mixing for a smooth batter without lumps.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Puerto Rican
Keywords: Coquito cheesecake, Puerto Rican dessert, holiday cheesecake, cream cheese dessert, festive cheesecake, Christmas cheesecake, coconut rum cheesecake
