Coquito Cheesecake
Coquito, a festive Puerto Rican coconut drink, inspires this decadent Coquito Cheesecake. Creamy GOYA® Coconut Milk and Cream of Coconut lend rich coconut flavor, while cream cheese, cinnamon, and nutmeg create a velvety texture. A crust of finely ground GOYA® Maria Cookies provides the perfect base. Garnish with sugared cranberries, whipped cream, and rosemary sprigs for a showstopping dessert that will become your new favorite.
Total Time
100m
Prep Time:15m
Yields:8 Servings
Ingredients
1 pkg.
(7 oz.)
½ cup
unsalted butter, melted
4 pkg.
(8 oz. each)
cream cheese, room temperature
1 cup
granulated sugar
1 tsp.
½ tsp.
ground nutmeg
4
large eggs
1 cup
prepared <a href="/en/recipes/coquito/" title="Coquito">Coquito</a>
⅓ cup
cornstarch
Whipped cream, for garnish
Sugared cranberries, for garnish (see tip below)
Rosemary sprigs, for garnish
Directions
Step 1
<p>Preheat oven to 325ºF and grease a 9” springform pan with nonstick cooking spray. Wrap the outside of prepared springform pan tightly with 1 layer of heavy-duty aluminum foil. Place cookies in bowl of food processor. Pulse until finely ground. Add melted butter and process until resembles wet sand. Transfer cookie mixture to prepared springform pan. Using bottom of flat 1-cup dry measure or your fingers, press crumbs evenly onto bottom and halfway up the sides of pan. Bake until firm, 10 minutes, cool on rack.</p>
Step 2
<p>In large bowl of electric mixer on medium speed, beat cream cheese, sugar, cinnamon and nutmeg until smooth, about 1 minute. Beat in eggs, one at a time, scraping down the sides of the bowl as needed, until combined, about 2 minutes. Beat in coquito and cornstarch on low speed until combined, about 1 minute.</p>
Step 3
<p>Pour filling into prepared crust. Tap pan gently against counter to release any air bubbles. Place springform pan inside large baking pan. Pour hot water inside baking pan until it reaches halfway up the springform pan. Bake until edges are set and cheesecake wobbles just slightly, about 1 hour 15 minutes. Turn off oven, partially open oven door. Let cheesecake sit in oven until room temperature, about 1 hour. Allow to cool completely at room temperature. Refrigerate for at least 4 hours. Remove sides of springform pan from cheesecake. Top decoratively with whipped cream, sugared cranberries and rosemary springs.</p> <p> </p> <p><strong>Note:</strong> If you prefer, make crumbs by placing cookies in heavy zip-top bag and pound with the bottom of a heavy saucepan or rolling pin until finely crushed.</p>
To make sugared cranberries
In small saucepan, bring 3/4 cup sugar and 3/4 cup water to boil. Remove from heat and stir in 2 cups fresh or frozen cranberries. Let sit until syrup cools completely, about 30 minutes. Place 1 cup sugar in small bowl or plate. Pat cranberries dry with paper towel. Roll cranberries in sugar until coated. Transfer to a paper-towel-lined rimmed baking sheet. Let sit at room temperature until cranberries are completely dry.
Beverage
Holiday Golden Coquito
Breakfasts & Brunch
Coquito French Toast Casserole
Dessert
Easy Coquito Ice Cream
Dessert
Chocolate Coquito
Dessert
Coquito Cupcakes
Dessert
Easy Maria Cookies Crust
Beverage
Tropical Ponche
Beverage
Tres Leches Eggnog
To make sugared cranberries
<p>In small saucepan, bring 3/4 cup sugar and 3/4 cup water to boil. Remove from heat and stir in 2 cups fresh or frozen cranberries. Let sit until syrup cools completely, about 30 minutes. Place 1 cup sugar in small bowl or plate. Pat cranberries dry with paper towel. Roll cranberries in sugar until coated. Transfer to a paper-towel-lined rimmed baking sheet. Let sit at room temperature until cranberries are completely dry.</p>
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Coquito Cheesecake
Prep Time: 15m
Total time: 100m
Yields: 8 Servings
<p><a title="https://stage-goya.euwest01.umbraco.io/en/recipes/golden-coquito" href="https://stage-goya.euwest01.umbraco.io/en/recipes/golden-coquito" data-outlook-id="2362eeab-7f6c-4b12-bd55-ddb2dd3516a4">Coquito</a>, a festive Puerto Rican coconut drink, inspires this decadent Coquito Cheesecake. Creamy GOYA® <a title="Coconut Milk Goya" href="https://www.goya.com/en/products/coconut-milk-goya/" data-udi="https://goya.com/en/products/coconut-milk-goya">Coconut Milk</a> and <a title="Goya Cream of Coconut" href="https://www.goya.com/en/products/goya-cream-of-coconut/" data-udi="https://goya.com/en/products/goya-cream-of-coconut">Cream of Coconut</a> lend rich coconut flavor, while cream cheese, cinnamon, and nutmeg create a velvety texture. A crust of finely ground GOYA® <a title="Maria Cookies" href="https://www.goya.com/en/products/maria-cookies/" data-udi="https://goya.com/en/products/maria-cookies">Maria Cookies</a> provides the perfect base. Garnish with sugared cranberries, whipped cream, and rosemary sprigs for a showstopping dessert that will become your new favorite.</p>
Ingredients
1 pkg. (7 oz.)
½ cup
unsalted butter, melted
4 pkg. (8 oz. each)
cream cheese, room temperature
1 cup
granulated sugar
1 tsp.
½ tsp.
ground nutmeg
4
large eggs
1 cup
prepared <a href="/en/recipes/coquito/" title="Coquito">Coquito</a>
⅓ cup
cornstarch
Whipped cream, for garnish
Sugared cranberries, for garnish (see tip below)
Rosemary sprigs, for garnish
Directions
Step 1
<p>Preheat oven to 325ºF and grease a 9” springform pan with nonstick cooking spray. Wrap the outside of prepared springform pan tightly with 1 layer of heavy-duty aluminum foil. Place cookies in bowl of food processor. Pulse until finely ground. Add melted butter and process until resembles wet sand. Transfer cookie mixture to prepared springform pan. Using bottom of flat 1-cup dry measure or your fingers, press crumbs evenly onto bottom and halfway up the sides of pan. Bake until firm, 10 minutes, cool on rack.</p>
Step 2
<p>In large bowl of electric mixer on medium speed, beat cream cheese, sugar, cinnamon and nutmeg until smooth, about 1 minute. Beat in eggs, one at a time, scraping down the sides of the bowl as needed, until combined, about 2 minutes. Beat in coquito and cornstarch on low speed until combined, about 1 minute.</p>
Step 3
<p>Pour filling into prepared crust. Tap pan gently against counter to release any air bubbles. Place springform pan inside large baking pan. Pour hot water inside baking pan until it reaches halfway up the springform pan. Bake until edges are set and cheesecake wobbles just slightly, about 1 hour 15 minutes. Turn off oven, partially open oven door. Let cheesecake sit in oven until room temperature, about 1 hour. Allow to cool completely at room temperature. Refrigerate for at least 4 hours. Remove sides of springform pan from cheesecake. Top decoratively with whipped cream, sugared cranberries and rosemary springs.</p> <p> </p> <p><strong>Note:</strong> If you prefer, make crumbs by placing cookies in heavy zip-top bag and pound with the bottom of a heavy saucepan or rolling pin until finely crushed.</p>
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