Amaretto Rice Cheesecake
Amaretto-flavored cheesecake made with cooked rice, ricotta cheese, and a graham cracker crust.
1 cup graham cracker crumbs
1 cup finely chopped almonds
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/3 cup butter or margarine, melted
2 cups cooked rice
1 (15-ounce) container ricotta cheese
1 (8-ounce) package cream cheese, softened
1 cup granulated sugar
4 large eggs
1/3 cup Amaretto
1 (8-ounce) container sour cream
1 tablespoon granulated sugar
1 tablespoon Amaretto
Grated milk chocolate for garnish
Toasted almond slices for garnish
- For Crust: Combine cracker crumbs, almonds, sugar, cinnamon and butter in medium mixing bowl. Press into bottom and one inch up sides of ungreased 9-inch springform pan.
- For Filling: Combine rice and ricotta cheese in food processor or blender until well blended; set aside. Beat cream cheese and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each. Blend in Amaretto and reserved rice mixture. Pour filling into prepared crust. Bake in a preheated oven at 350°F (175°F) for 1 hour and 5 minutes.
- For Topping: Blend sour cream, sugar and Amaretto. Spoon over cheesecake; bake an additional 10 minutes. Cool. Refrigerate at least 8 hours or overnight. Garnish with grated chocolate and toasted almond slices.
Makes 12 servings.
Recipe provided courtesy of the USA Rice Federation.