Скачать или смотреть How to Make a Rich and Creamy Coquito Cheesecake

Have you tried making a dessert using Coquito? If not I have a recipe for you, where I show you how to make this delectable rich and creamy Coquito Cheesecake. Who said Coquito was only made to drink. You can use your Coquito or follow along as I show you how to prepare a quick Coquito for this Coquito Cheesecake.

Equipment
• 9" springform pan

Ingredients

CHEESECAKE BISCUIT BASE:
• 2 cups Maria Crackers
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted

CHEESECAKE FILLING:
• 4 (8 ounce) packages cream cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup prepared coquito
• 1/4 cup cornstarch

COQUITO TOPPING
• 1 cup prepared coquito
• 1 tablespoon cornstarch

Instructions
• Preheat your oven to 320°F.

PREPARE THE BISCUIT BASE
1. Break up biscuits roughly by hand and place in a food processor.
2. Blitz until fine crumbs.
3. Add butter, briefly and stir until it resembles wet sand.
4. Pour into the prepared spring form pan. Use a spatula to roughly spread it out over the base.
5. Use something with a flat base (I use a measuring cup) to press the crumbs and flatten the base.

MIX THE COQUITO CHEESECAKE BATTER
6. In a large mixing bowl beat 1 package of cream cheese, 1/3 cup of sugar and the cornstarch together on low until creamy. Scrap down the sides of the bowl and repeat. Mix until smooth.
7. Add the eggs to the bowl, one at a time. Scrape down the sides of the bowl after each egg is blended in.
8. Incorporate the Coquito into the batter on low speed. Mix just until the Coquito is blended in.

BAKE THE COQUITO CHEESECAKE
9. Pour the cheesecake batter into the biscuit base.
10. Set the foil-wrapped springform pan into a larger, shallow pan that allows at least 3" of space around it. Pour hot water into the exterior pan- enough to reach halfway up the sides of the cheesecake-filled pan.
11. Bake the coquito cheesecake for 1 hour and 10 minutes, or until slightly firm.
12. Once the cheesecake has finished baking, turn the oven off.
13. Remove the cheesecake from the water bath and let cool in the oven for 1 hour.
14. After an hour, remove the cheesecake from, the oven. Remove and discard the foil and allow it to cool completely at room temperature- about 30 min to 1 hour.
15. Cover the cheesecake by placing plastic wrap directly on the surface of the cheesecake. Place the cheesecake (still in the pan) into the fridge and allow it chill for a few hours- at least 4, but preferably overnight.

PREPARE THE COQUITO TOPPING
16. Remove 1 tablespoon of the coquito from the cup of coquito you're using to make the topping.
17. Pour the remaining coquito into a pan. Over medium heat, bring the coquito up to a gentle simmer.
18. Don't allow the mixture to boil or it could curdle.
19. Whisk together the reserved tablespoon of coquito and the cornstarch to form a slurry.
20. Whisk the coquito slurry into the hot coquito in a slow, steady stream.
21. Continue to cook the coquito mixture- whisking constantly- until the mixture thickens.
22. Allow the mixture to cool to room temperature.

TOP AND SERVE
23. After your coquito cheesecake has set up for a few hours, remove it from the pan.
24. Ladle the topping onto the surface of the cheesecake.
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original video: (link to original clip in our channel)