Amaretto Rice Cheesecake: Date Added: 29 Jul 2011 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

Cooking Instructions:

Servings: Makes 12 to 16 servings

1. 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.

2. 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.

3. 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.

Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.

Free Recipe provided by: Riverside Market Recipe Collection © 2019
http://www.riversidemarket.net/recipes/: