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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
- 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.
- For Filling: Combine rice,
sour cream and butter in food processor or blender until well
blended; set aside.
- 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.
- Pour filling into prepared
crust.
- 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.
- 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.
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