COQUITO CHEESECAKE RECIPE

Hey, you all! I am aware that for the past few weeks, I have not had funds. You can imagine how busy the week leading up to Thanksgiving was. How was YOUR holiday? I hope you get to enjoy it with the people you care about and some delicious cuisine.

I took a business flight to Santa Clara, California, over the Thanksgiving holiday, and I had a successful week. Face-to-face collaboration with my coworkers is my favorite because I work from home. So, aside from working on one of my favorite technical training courses, what did I do there?

1. I had my first ever pho.

2. the Google campus was visited

3. Pier 39, had fish and chips.

4. Photographed and observed Alcatraz

5. Observed the Golden Gate Bridge at night, which was amazing.

6. gave me Krispy Kremes as a gift.

7. accomplished at least three workouts

I’m back this week, rested, and ready to be inspired. I enjoy traveling, but I also enjoy returning home. Please allow me to express how much I adore living in South Florida. We look forward to coming home to the palm tree-lined streets, stunning sunsets, and sunny days even while we are on vacation.

As a result, even though I felt a bit bad for neglecting my blog, I was thrilled to learn that Google Analytics revealed that many of you were coming to my website in quest of my Coquito Icecream recipe! I’m so happy to be able to share one of my all-time favorite recipes with you.

I was so exhausted when I got home from my trip that I failed to notice my husband had given me a Kitchenaid Stand mixer! Cheers to Randy! Christmas arrived early. The brain was working overtime to come up with the first recipe I would use my Aqua Sky Kitchenaid Stand mixer. He adores cheesecake, which is a rich, creamy dessert.

That was it, then. I eagerly anticipate drinking Coquito, the traditional Puerto Rican eggnog, every Christmas. That’s when it dawned on me that I didn’t want to create plain cheesecake. Cheesecake Coquito! I immediately fell in love with it because I knew he would. It would be creamy and sweet with a hint of rum and coconut richness.

If you agree, give a high five!

Now, regarding cheesecake. more uncomplicated Because I enjoy finding all the pitfalls for you guys and making them flawless, I’m drawn to difficult recipes. To make sure the cheesecake is flawless—not too blended and especially not dry—you must follow several stages. These instructions will make your cheesecake flawless. Voila!

First Perfect Cheesecake Trick

Make sure all of the ingredients are at room temperature before you begin. Was that clear to you? Why is it crucial to ensure that all of the ingredients are at room temperature? Since the cream cheese won’t want to incorporate well, you’ll get little lumps that are cooler than room temperature.

A lumpy cheesecake results. Now, has a lumpy cheesecake ever been heard of? Cheesecake is meant to be creamy and smooth. We’re aiming for that, so heed the warning, people.

My first cheesecake turned out lumpy, but it was still tasty. My second Cheesecake required room temperature even though I had left the ingredients out for more than an hour. Make sure that this step is taken, however long it takes in your area.

Second-best cheesecake tip

Turn off the oven when the cheesecake is almost finished baking but the center is still a little wobbly, and let it there until it cools. Once it has been taken off the range, use a knife to carefully pry it away from the cake pan’s wall. This must happen when the cheesecake starts to cool.

Third Perfect Cheesecake Trick

Make careful to chill the cheesecake for 4-6 hours when it has cooled down. The finest results come from chilling it overnight because the cheesecake requires time to solidify.

Try not to eat this all at once. Enjoy every bite because it is creamy and decadent. Just saying, you might want to eat it for breakfast, lunch, and dinner.

To give the cream cheese some texture, I ADDED A LITTLE SHREDDED COCONUT, BUT THIS IS OPTIONAL, OF COURSE.

COQUITO CHEESECAKE RECIPE

• PREP TIME: 30 mins
• COOK TIME: 60 mins
• TOTAL TIME: 1 hour 30 mins
• Recipe type: Dessert
• Cuisine: American
• Serves: 4 minutes

INGREDIENTS

Crust

• 1 cup graham
• ½ cup finely ground almonds
• ½ teaspoon vanilla
• Four tablespoons butter, melted
• Four tablespoons of brown sugar

Cheesecake

• 2 8oz packages of cream cheese (room temperature!)
• 1 8 oz package of mascarpone cheese
• 1 cup sugar
• 1½ cup Coquito
• Three eggs
• Two tablespoons rum
• ½ teaspoon cinnamon
• One teaspoon vanilla
• Pinch of salt

INSTRUCTIONS

Mix each ingredient in a bowl until everything is properly combined. To properly cover the bottom of a 9-inch springform pan, press the crust mixture into the pan. Cook for 10 to 15 minutes, or until just beginning to turn golden, in a 350° oven. Remove from oven and allow to fully cool. Aluminum foil should be used to completely cover and seal the pan’s bottom. It will stop the Cheesecake from getting wet while baking in a bain-marie (water bath).

Cheesecake

1. The oven should be heated to 425 degrees. 6 cups of water should simmer in a pot. When ready to use, keep it at this temperature.
2. Using a hand or stand mixer with the whisk attachment, combine the cream cheese, mascarpone, sugar, flour, and Coquito. Until smooth, blend. The eggs, rum, cinnamon, and salt are then added. Add liquid to the crust.
3. Bake for 10 minutes after adding water to the baking pan on the baking sheet.
4. Bake the dish for a further 45 minutes at a lower temperature of 250 degrees Fahrenheit. After turning off the oven, let the cake gradually cool inside.
5. Run a finger over the cake’s edges after removing it from the oven. Release the spring after waiting 20 minutes. Completely let the cheesecake cool. Refrigerate for four to six hours so the cheesecake can be completely set. The ideal time to store it in the fridge is overnight.