Cheesecake
Decadent pomegranate cheesecake for Valentine's Day! Photo: Courtesy Nestlé La Lechera

If you have about 1 hour 45 minutes, then you have time to cook with celebrity chef Ingrid Hoffmann.

Hoffman wants you to forget the chocolate and flowers on this Valentine's Day! Impress your loved ones with a delicious Coconut-Pomegranate Cheesecake, because nothing says “I love you” like a homemade dessert.

This cheesecake combines the crunchiness of coconut with the subtle sweetness of pomegranate. The best part is that you don’t have to be an expert in the kitchen to make it!

Ingrid Hoffmann
As Valentine’s Day is fast approaching we wanted to share with you an exclusive recipe with celebrity chef Ingrid Hoffmann created using Nestlé La Lechera. Photo: Courtesy
  • COCONUT – POMEGRANATE CHEESECAKE :

Serves: 12 Prep: 25 minutes Bake: 1 hour 20 minutes Total time: 1 hour 45 minutes

CRUST

1 1/2 cups toasted coconut

20 tea biscuit cookies, such as Maria cookies, coarsely crushed

6 tablespoons unsalted butter, softened

1/4 cup sugar

FILLING

3 (8-ounce) packages reduced-fat cream cheese ( Neufchâtel)

1 (14-ounce) can La Lechera sweetened condensed milk

3/4 cup unsweetened coconut milk

3 large eggs

1 tablespoon lemon juice

1 teaspoon vanilla extract

SAUCE

1 cup pomegranate juice

3/4 cup pomegranate arils (seeds)

2 teaspoons cornstarch

Preheat the oven to 350ºF. Lightly spray a 9-inch spring form pan with nonstick spray.

To make the crust, combine 1 cup coconut, the cookies, butter, and sugar in a food processor and pulse until finely ground. Press the crumb mixture evenly onto the bottom and halfway up the sides of the pan. Bake until the crust is set, about 8 minutes.

Transfer to a rack to cool. Reduce the oven temperature to 325ºF.

To make the filling, with an electric mixer on medium speed, beat the cream cheese in a large bowl until very smooth, about 3 minutes. With the mixer on low speed, beat in the sweetened condensed milk and the coconut milk. Beat in the eggs, one at a time, the lemon juice, and vanilla until combined.

Pour the filling evenly into the crust. Bake until the edges are set and the center jiggles slightly, about 1 hour 20 minutes. Immediately run a small knife around the edge of the cake to loosen from the pan. Cool in the pan on a rack 30 minutes. Cover and refrigerate until completely chilled, at least 6 hours or overnight.

Meanwhile, to make the sauce, combine the pomegranate juice and 1/2 cup of the pomegranate arils in a medium saucepan and bring to a boil. Reduce the heat and simmer until the mixture is slightly reduced, about 12 minutes. Add the cornstarch, stirring constantly, and cook until the sauce begins to thicken, about 1 minute. Cool to room temperature.

To serve, remove the sides of the pan. Spoon the sauce over the top of the cake, letting it drip down the sides. Sprinkle the remaining 1/2 cup coconut and 1/4 cup pomegranate arils over top.

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