Amaretto Rice Cheesecake Recipe

Ingredients

• Crust:
• 1 cup graham cracker crumbs
• 2 tbsp sugar
• 1 tsp ground cinnamon
• 1 cup almonds, finely chopped
• ¼ cup unsalted butter, melted
• Butter to grease pan
• Filling:
• 1 cup Texmati® White Rice, divided
• 1 ¼ cup sugar, divided
• 1 tsp cornstarch
• 16 oz cream cheese (2-8 oz pkgs), softened to room temperature
• 3 eggs, room temperature
• 1 cup sour cream, room temperature
• ½ tsp vanilla extract
• 1 tbsp amaretto liqueur
• ¼ cup toasted sliced almonds, garnish
• ½ tsp almond extract
• Fresh berries (optional topping)

Instructions

1. Preheat oven to 350ºF. In a medium bowl, combine all dry ingredients. Pour in butter and mix until crumbs are moist. Press into a greased 9-inch cheesecake pan. Refrigerate while you make the filling.
2. Prepare rice according to package directions. Add 1/4 cup sugar with rice. Allow to cool.
3. Using a hand blender whisk ½ of the rice, cream cheese and remaining sugar in a large mixing bowl on medium-low speed. Beat until light and fluffy.
4. Add eggs, one at a time, beating well after each. Blend in sour cream, almond extract, vanilla extract, amaretto liqueur, and remaining rice. Pour mixture into prepared crust.
5. Place the cheesecake pan in a roasting pan. Boil and fill the roasting pan with an inch of water. Bake for 1 hour or until center is just set. Remove from oven. Allow to cool completely to room temperature.
6. Refrigerate overnight. Garnish with almonds, slice and serve.
7. Optional: Top with fresh berries (blueberries, blackberries, raspberries)