Amaretto Rice Cheesecake
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Persons
12
Serving Size
1 serving
Notes
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 1 cup finely chopped almonds
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/3 cup butter or margarine, melted
- Filling:
- 2 cups cooked rice
- 1 15-ounce container ricotta cheese
- 1 8-ounce package cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1/3 cup amaretto
- Topping:
- 1 8-ounce container sour cream
- 1 tablespoon sugar
- 1 tablespoon amaretto
- Grated milk chocolate for garnish
- Toasted almond slices for garnish
Instructions
- 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.
- 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 at 350 degrees 1 hour and 5 minutes.
- 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.