I made this and lemme tell you everyone is raving over it. Thanks a bunch this cheesecake is rich and creamy. Definitely a hit for the holidays. Your views might go up because I referred everyone to your channel. Lol
I did. I used a dark rum and a white rum. I have been experimenting with the rums to see which flavors compliment the coconut and cinnamon. But in the end it is personal preference, use what you have available.
Hey Judith, I left it to rest in the oven for about an 1 hour with the door open and the rest of the time on the counter. The open door removes any heat (preventing the cheesecake from cooking longer) and cools the cheesecake gradually. The key is to make sure you don't shock the cheesecake by going from one extreme temp to another too quickly. This helps prevent the cheesecake from collapsing especially if it has been whipped too much during the mixing process. Keep me posted on how this goes for you and if you have any questions. Hope you will enjoy.
I made this and lemme tell you everyone is raving over it. Thanks a bunch this cheesecake is rich and creamy. Definitely a hit for the holidays. Your views might go up because I referred everyone to your channel. Lol
Thank you. I am so happy to hear that it was a hit. Very much appreciated.
Chacha, excellent presentation, like how you took your time to explain every detail of the recipe. It looks simple will give it a try.
Looks delicious 😋
Hey we want more!!!!
WoW that looks delicious 😘😘😘
That looks tasty! Keep the culinary creations coming!
2:32 never made a coquito before. Did you use two different cups of rum?
I did. I used a dark rum and a white rum. I have been experimenting with the rums to see which flavors compliment the coconut and cinnamon. But in the end it is personal preference, use what you have available.
After the 70 minutes, I know you remove from the Baine Maria but did you leave it in the oven or on the counter for the two hours to cool?
Hey Judith, I left it to rest in the oven for about an 1 hour with the door open and the rest of the time on the counter. The open door removes any heat (preventing the cheesecake from cooking longer) and cools the cheesecake gradually. The key is to make sure you don't shock the cheesecake by going from one extreme temp to another too quickly. This helps prevent the cheesecake from collapsing especially if it has been whipped too much during the mixing process. Keep me posted on how this goes for you and if you have any questions. Hope you will enjoy.
Is this a child safe to consume? I only ask Bc the Coquito with rum may cook in the oven and cancel orrrrrr does that not work in this case 😅
How much oz is in a can of evaporated milk?
12 fl ounces