Recipes Desserts Cake Cheesecakes Coquito Cheesecake 5.0 (1) 1 Review 2021 F&W Best New Chef Paola Velez transforms all the spicy, creamy goodness of classic coquito into a delicious cheesecake. By Paola Velez Paola Velez Paola Velez has been a pastry content creator and influencer since co-founding Bakers Against Racism, a viral advocacy movement. The experienced executive pastry chef was named Pastry Chef of the Year by Esquire and the Restaurant Association of Metropolitan Washington in 2020 and a Food & Wine Best New Chef in 2021. Food & Wine's Editorial Guidelines Published on November 15, 2024 Tested by Tiffany Davis Tested by Tiffany Davis Tiffany Davis is a recipe tester and developer who has worked in several James Beard kitchens. She worked in the test kitchen at Cooking Light for 14 years and was eventually the test kitchen director. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Active Time: 25 mins Chill Time: 12 hrs Total Time: 15 hrs 10 mins Servings: 12 to 14 Jump to recipe In her new book, Bodega Bakes, 2021 F&W Best New Chef Paola Velez shares recipes inspired by her childhood in the Bronx. When she created this cheesecake, Velez channeled coquito, the traditional Puerto Rican Christmas drink, using many of the same ingredients such as coconut cream, rum, vanilla, and nutmeg. Allow the cheesecake to cool completely in the pan prior to covering and setting in the refrigerator overnight. Frequently Asked Questions What are Maria cookies? Maria cookies, as the biscuits are known throughout Latin America and Spain, are made with wheat flour, sugar, and vegetable oil and flavored with vanilla. The thin, round, crispy cookies are decorated only on one side, with the central surface dotted with holes and decorative patterns etched around the rim. The reverse side is traditionally smooth with no decorations.Also known as Marie biscuits, the cookies were created in 1874 by the Peek Freans bakery in London in honor of the marriage between the Grand Duchess Maria Alexandrovna of Russia and the Duke of Edinburgh. The simplicity of the biscuit along with its lightly sweet flavor led to Marie biscuits’ immediate popularity throughout Europe. During the early 20th century, Maria cookie production in Spain was produced in large volumes by local bakery factories. After the Spanish Civil War, the surplus of wheat combined with a national priority of providing bread to the population led to the cookies’ explosion in popularity, where they were served both at home and in cafés throughout the country. Notes from the Food & Wine Test Kitchen Run a butter knife around the edge of the cheesecake before removing the springform pan to prevent the crust from sticking to the pan. Cook Mode (Keep screen awake) Ingredients Crust 1 (7-ounce) sleeve Maria cookies (about 30 cookies) 1/4 teaspoon kosher salt 7 tablespoons (3 1/2 ounces) unsalted butter, melted Filling 3/4 cup granulated sugar 1 teaspoon ground nutmeg 1/2 teaspoon kosher salt 2 (8-ounce) packages cream cheese, at room temperature 3 large egg yolks 2 large eggs 1 tablespoon coconut extract 2 teaspoons dark rum 1 teaspoon vanilla bean paste 1/2 cup unsweetened coconut cream 1/2 cup labneh or plain full-fat Greek yogurt Directions Preheat oven to 325°F. Wrap the exterior (bottom and sides) of a 10-inch springform pan with a single sheet of wide heavy-duty aluminum foil (to protect from water getting in). Make the crust Process cookies and salt in a food processor until broken down into fine crumbs. With the processor running, stream in melted butter; process until combined and mixture resembles wet sand. Using your hands, press the crumb mixture evenly to the bottom and up the sides of prepared pan, then use the flat bottom of a dry measuring cup to pack crumbs in an even layer. Make the filling In the bowl of a stand mixer fitted with the paddle attachment, mix together sugar, nutmeg, and salt until combined. Add cream cheese, and beat on medium-high speed until fluffy, about 3 minutes. Add egg yolks and eggs, one at a time, beating until incorporated and scraping down the sides and bottom of the bowl with a rubber spatula after each addition. Add coconut extract, rum, and vanilla; beat until combined. Add coconut cream and labneh; beat until combined. Pour filling into crust. Set the springform pan in a roasting pan. Run water from the tap until water is very hot. Add enough hot water to the roasting pan to come halfway up the sides of springform pan, being careful not to get any water in the springform pan. The pan should not be floating. Carefully transfer the roasting pan to preheated oven; bake cheesecake until the middle is just set, top is slightly golden, and a cake tester inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven, and remove cake pan from the roasting pan; let cool on a wire rack to room temperature, about 2 hours. Cover and refrigerate for 12 hours or overnight. Remove sides of the pan, slice cheesecake, and serve. Rate It Print