Coquito Cheesecake

If you’re a fan of the Ponche Babka (page 199), then boy, do I have a cheesecake for you. Coquito is basically Puerto Rican eggnog, a drink that feels like dessert that I have decided to turn into a dessert that feels like a drink. By the way, it’s the addition of coconut and lack of eggs that generally that makes coquito distinct from your typical eggnog.

By Paola Velez

Original recipe source

Coquito Cheesecake

Cook time: 60 minutes

Servings: 10

Ingredients

  • 1 sheet aluminum foil
  • 1 7-ounce sleeve Maria cookies
  • 0.25 teaspoon kosher salt
  • 7 tablespoons unsalted butter, melted
  • 0.75 cup sugar
  • 2 teaspoons ground nutmeg
  • 0.25 teaspoon kosher salt
  • 2 8-ounce packages cream cheese, room temperature
  • 2 large eggs
  • 3 large egg yolks
  • 1 tablespoon coconut extract
  • 2 tablespoons dark rum
  • 1.5 teaspoons vanilla bean paste
  • 0.5 cup labneh or plain full-fat Greek yogurt
  • 0.5 cup unsweetened coconut cream
  • 0 hot water

Instructions

  1. Preheat the oven to 325°F. Wrap the exterior (bottom and sides) of a 10-inch springform pan with a single sheet of aluminum foil (this will protect it in the water bath later).
  2. Combine the cookies and salt in a food processor and process until broken down into fine crumbs. With the processor running, stream in the melted butter and process until combined. The mixture shou...
  3. Using your hands, press the crumb mixture evenly over the bottom and up the sides of the prepared pan, then use the flat bottom of a dry measuring cup to press the crumbs neatly.
  4. In a medium bowl, whisk to combine the sugar, nutmeg, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar-spice mixture on medium-high speed un...
  5. Add the eggs and egg yolks one at a time, mixing until incorporated and scraping down the sides and bottom of the bowl with a rubber spatula after each addition. Add the coconut extract, rum, and v...
  6. Pour the filling into the crust. Set the springform pan in a roasting pan. Run water from the tap until the water is very hot. Add enough hot water to the roasting pan to come halfway up the sides ...
  7. Carefully transfer the roasting pan to the oven and bake the cheesecake for 45 minutes to 1 hour, until the middle is just set, the top is slightly golden, and a cake tester inserted into the cente...
  8. Remove from the oven, remove the cake pan from the roasting pan, and let cool to room temperature. Cover and refrigerate overnight.
  9. Remove the sides of the pan, slice the cheesecake, and serve.
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