March 19, 2015 No Comments

Amaretto Rice Chesecake

PREPARATION: 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.
Meal / Course: Dessert
Cuisine Type: American
Main Ingredient: Cheese, Eggs, Nuts
Preparation Method: Holiday
Servings: Makes 12 to 16 servings.
Crust Filling Topping
1 cup graham cracker crumbs 2 cups cooked rice (recommended: Dezire) 1 8-ounce container sour cream
1 cup finely chopped almonds 1 15-ounce container ricotta cheese 1 tablespoon sugar
2 tablespoons sugar 1 8-ounce package cream cheese, softened 1 tablespoon amaretto
1 teaspoon ground cinnamon 1 cup sugar Grated milk chocolate for garnish
1/3 cup butter or margarine, melted 4 eggs and 1/3 cup amaretto Toasted almond slices for garnish
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