Barrette cheesecake al coquito (zabaione portoricano)

Ingredienti

• 2 1/2 cups graham crackers (finely crushed)
• 6 tablespoons butter (melted)
• 2 tablespoons sugar
• 24 ounces cream cheese (softened to room temperature)
• 1 cup granulated sugar
• 1 teaspoon cinnamon (plus more for sprinkling on top)
• 1/2 teaspoon nutmeg
• 4 large eggs (room temperature)
• 1/2 cup full-fat coconut milk
• 1/2 cup spiced rum
• 1 tablespoon cornstarch
• 1 1/2 teaspoons vanilla extract
• Shredded toasted coconut flakes (for topping)

Preparazione

1. 1

   Preheat oven to 350ºF. Line an 8x8 square baking dish with parchment paper and spray the pan with cooking spray. Set aside.

2. 2

   In a bowl, mix crushed graham crackers, butter, and sugar together. Transfer the crust mixture into the dish and press down firmly using the bottom of a cup. Set aside.

3. 3

   In a stand mixer, mix together softened cream cheese, sugar, cinnamon, and nutmeg until smooth. Add eggs, coconut milk, spiced rum, vanilla, and cornstarch. Mix, while scraping down the sides, until all is well combined. Pour the cheesecake filling on top of graham cracker crust and smooth evenly.

4. 4

   Bake for 25-30 minutes. The cheesecake is done when the outer rim looks set but the middle jiggles when you gently shake the pan. Remove from oven, cool completely then refrigerate the cheesecake for 2-3 hours.

5. 5

   Remove the chilled cheesecake from the baking dish. Sprinkle with cinnamon and top with shredded toasted coconut. Cut into squares, serve and enjoy!