Jamaican Rice Cheesecake

Recipe Description

Makes 10 servings.

Ingredients

  • Crust:
  • 1 1/4 cups graham cracker crumbs
  • 1 cup finely chopped almonds
  • 1/4 cup Granulated sugar|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|Sugar
  • 4 eggs
  • 1/4 cup rum
  • 1 teaspoon vanilla extract
  • Topping:
  • 3/4 cup sour cream
  • 2 tablespoons Granulated sugar|Sugar
  • 1/2 teaspoon vanilla extract
  • Fresh fruit for garnish

Directions

Combine cracker crumbs, almonds, Granulated sugar|Sugar and butter in medium mixing bowl. Press into buttom and one inch up sides of ungreased 9-inch springform pan.



Combine rice, sour cream and butter in food processor or blender until well blended; set aside.



Beat ricotta cheese, cream cheese and Granulated sugar|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 degrees 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.



Combine sour cream, Granulated sugar|Sugar and vanilla; spread over cheesecake. Garnish with fresh fruit.
This article uses material from the "Jamaican Rice Cheesecake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License