Rum cheesecake made with rice.

Jamaican Rice Cheesecake

Crust:
1 1/4 cups graham cracker crumbs
1 cup finely chopped almonds
1/4 cup granulated sugar
1/3 cup butter or margarine, melted

 

Filling:
2 cups cooked rice
1 1/2 cups sour cream
1/2 cup butter or margarine, melted
1 (15-ounce) container ricotta cheese
1 8-ounce package cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1/4 cup rum
1 teaspoon vanilla extract

 

Topping:
3/4 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Fresh fruit for garnish

1. For Crust: Combine cracker crumbs, almonds, sugar and butter in medium mixing bowl. Press into buttom and 1-inch up sides of ungreased 9-inch springform pan.
2. For Filling: Combine rice, sour cream and butter in food processor or blender until well blended; set aside.
3. Beat ricotta cheese, cream cheese and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each. Blend in rum, vanilla and reserved rice mixture.
4. Pour filling into prepared crust.
5. Bake at 350°F (175°F); for 1 hour and 5 minutes. Turn oven off and leave cheesecake in oven an additional 2 hours. (Do Not open oven door.) Cool. Refrigerate at least 8 hours or overnight.
6. For Topping: Combine sour cream, sugar and vanilla; spread over cheesecake. Garnish with fresh fruit.

Makes 12 to 16 servings.

Recipe provided courtesy of the USA Rice Federation.