Gluten-free, lemon-scented cheesecake made with cooked rice and ricotta cheese.

Rice Cheesecake

3 large eggs 1 cup granulated sugar 1 1/2 cups (15-ounces) ricotta cheese 1/2 cup milk 2 teaspoons grated lemon peel* 5 cups cooked rice

Beat together eggs and sugar about 1/2 minute. Add cheese, milk and lemon peel to egg and sugar mixture. Beat until well blended. Stir in rice.
Pour into buttered 9-inch square baking dish or 8-inch square glass 2-quart baking dish.
Bake at 350°F (175°F) oven, 45 to 55 minutes. Serve warm or cold. Serve with fresh fruit if desired.

Makes 12 servings.

Recipe provided courtesy of the USA Rice Federation.

Recipe Reviews:

Rate and submit your comments about this recipe below.

loading

All fields are mandatory!

Message *

Select your rating:

characters left

Powered by Citricle