Amaretto Rice Chesecake
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.
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.
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:
||Cheese, Eggs, Nuts
||Makes 12 to 16 servings.
|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