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Belizean Coquito Cheesecake Recipe

Belizean Coquito Cheesecake Recipe

I recently tried the Belizean Coquito Cheesecake recipe and it was an absolute delight! The rich, creamy texture of the cheesecake was complemented perfectly by the subtle hints of coconut.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Belizean
Keyword: Belizean Coquito Cheesecake Recipe
Servings: 8 Servings
Calories: 552 kcal
Belizean Coquito Cheesecake Recipe

Equipment

  • 9-inch springform pan
  • medium bowl
  • large bowl
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula

Ingredients

  • 9 graham cracker sheets crushed
  • 1/4 cup unsalted butter melted
  • 2 8 oz packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup coconut milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup coquito Puerto Rican coconut-rum drink
  • 3 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Whipped cream and toasted coconut for garnish

Instructions

  • Preheat the oven to 325°F (160°C).
  • In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined.
  • Press the mixture onto the bottom of a 9-inch springform pan.
  • In a large bowl, beat the cream cheese and sugar until smooth.
  • Add in the coconut milk, sweetened condensed milk, and coquito, and beat until well combined.
  • Mix in the eggs one at a time, beating well after each addition.
  • Stir in the ground cinnamon and nutmeg.
  • Pour the mixture over the crust in the prepared pan.
  • Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
  • Remove from the oven and let cool to room temperature.
  • Chill the cheesecake in the refrigerator for at least 3 hours or overnight.
  • Before serving, garnish with whipped cream and toasted coconut.

Notes

Tips and Tricks

Make sure that the cream cheese is at room temperature before mixing it. This will help it blend more smoothly and prevent lumps in the cheesecake.
When making the crust, be sure to press it firmly into the bottom of the pan. This will help prevent the cheesecake from cracking and ensure a stable base for the cheesecake.
To prevent cracking, avoid overbaking the cheesecake. The edges should be set and the center should be slightly jiggly when you take it out of the oven. It will continue to set as it cools.

Nutrition

Calories: 552kcal | Carbohydrates: 48g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 183mg | Sodium: 38mg | Potassium: 290mg | Fiber: 1g | Sugar: 41g
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