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Coquito Cheesecake
Coquito Cheesecake

18 INGREDIENTS • 5 STEPS • 1HR 45MINS

Coquito Cheesecake

Recipe

5.0

1 rating
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.
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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.
author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/

1HR 45MINS

Total Time

$4.38

Cost Per Serving

Ingredients

Servings
8
us / metric
Coquito
Coconut Milk
1 can
(13.5 oz)

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GOYA® Coconut Milk
Evaporated Milk
2 cans
(12 oz each)

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GOYA® Evaporated Milk
Cream of Coconut
1 can
(15 oz)

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GOYA® Cream of Coconut
Sweetened Condensed Milk
1/2 cup

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GOYA® Sweetened Condensed Milk
White Rum
1/2 cup
White Rum
optional
Vanilla Extract
1 tsp
Vanilla Extract
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Cheesecake
Maria Cookie
1 pckg
(7 oz)

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GOYA® Maria Cookies
Unsalted Butter
1/2 cup
Melted Unsalted Butter
Cream Cheese
4 pckg
(8 oz each)
Cream Cheese, room temperature
Granulated Sugar
1 cup
Granulated Sugar
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Egg
4

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Large Eggland's Best Classic White Eggs
Corn Starch
1/3 cup
Corn Starch
Whipped Cream
to taste
Whipped Cream
for garnish
Dried Cranberries
as needed
Dried Cranberries
for garnish
Fresh Rosemary
as needed
Fresh Rosemary
for garnish

Nutrition Per Serving

VIEW ALL
Calories
1262
Fat
79.3 g
Protein
19.6 g
Carbs
108.3 g
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Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/

Author's Notes

1 cup of prepared Coquito is needed for 8 servings. Coquito recipe yields 7 servings in total

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.

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.

Cooking Instructions

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step 1
In a blender, combine the GOYA® Evaporated Milk (2 cans), GOYA® Cream of Coconut (1 can), GOYA® Coconut Milk (1 can), GOYA® Sweetened Condensed Milk (1/2 cup), White Rum (1/2 cup) (if using), Vanilla Extract (1 tsp) and Ground Cinnamon (1/2 tsp). Blend on high speed for 1–2 minutes, or until the mixture is smooth and fully combined.
step 2
Pour the coconut mixture into glass bottles and seal tightly. Refrigerate until well chilled.
step 3
Preheat oven to 325 ºF 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 GOYA® Maria Cookie (1 pckg) in bowl of food processor. Pulse until finely ground. Add Unsalted Butter (1/2 cup) 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.
step 4
In large bowl of electric mixer on medium speed, beat Cream Cheese (4 pckg), Granulated Sugar (1 cup), Ground Cinnamon (1 tsp) and Ground Nutmeg (1/2 tsp) until smooth, about 1 minute. Beat in Eggland's Best Classic White Eggs (4), one at a time, scraping down the sides of the bowl as needed, until combined, about 2 minutes. Beat in 1 cup of prepared coquito and Corn Starch (1/3 cup) on low speed until combined, about 1 minute.
step 5
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 (to taste), sugared Dried Cranberries (as needed) and Fresh Rosemary (as needed).
step 5 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 (to taste), sugared Dried Cranberries (as needed) and Fresh Rosemary (as needed).

Tags

Shellfish-Free
Vegetarian
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