Recipe: Jamaican Rice Cheesecake (using ricotta, cream cheese and rum)

JAMAICAN RICE CHEESECAKE



FOR THE CRUST:
1 1/4 cups graham cracker crumbs
1 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter or margarine, melted

FOR THE 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 sugar
4 eggs
1/4 cup rum
1 teaspoon vanilla extract

FOR THE TOPPING:
3/4 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Fresh fruit (for garnish)

TO MAKE THE CRUST:
Combine cracker crumbs, almonds, 1/4 cup sugar and 1/3 cup butter in medium mixing bowl. Press into bottom and 1-inch up sides of ungreased 9-inch springform pan. Set aside.

TO PREPARE THE CHEESECAKE:
Combine rice, sour cream and 1/2 cup butter in food processor or blender until well blended; set aside.

Beat ricotta cheese, cream cheese and 1 1/2 cups sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each. Blend in rum, 1 teaspoon vanilla and reserved rice mixture. Pour filling into prepared crust.

Bake at 350 degrees F for 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.

TO SERVE:
Combine sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla; spread over cheesecake. Garnish with fresh fruit.

Makes 1 (9-inch) cheesecake, 12 to 16 servings
Source: USA Rice Federation