Recipe: "Amaretto Rice Cheesecake"

  Ingredients:

CRUST:
1 cup graham cracker crumbs
2 Tbsps sugar

1 tsp ground cinnamon
1 cup almonds, finely chopped
1/4 cup unsalted butter, melted

FILLING: 
1/4 cup sugar
1 tsp ground cinnamon

1 cup Mahatma® White Rice 
2 pkgs (8 oz. each) cream cheese
1 cup sugar
2 large eggs
1/3 cup almond-flavored liquor

TOPPING: 
1 cup sour cream
1 Tbsp almond flavored liquor
1 Tbsp sugar
1/3 cup sliced almonds, toasted


Directions: 

Preheat oven to 350ºF.
To prepare crust: In a medium bowl, combine all dry ingredients. Pour in butter and mix until crumbs are moist. Press into a buttered 9-inch cheesecake pan. Refrigerate.

To prepare filling: Bring 2 cups water to a boil. Stir in sugar, cinnamon and rice. Reduce heat, cover and cook 20 minutes. Cool. Combine ½ of the cooked rice, cream cheese and sugar in a large mixing bowl. Beat until light and fluffy. Add eggs, one at a time, beating well after each. Blend in liquor and remaining cooked rice. Pour mixture into prepared crust. Place pan in a water bath and bake 1 hour, or until center is just set.

To prepare topping: Blend sour cream, liquor and sugar. Spread over cake and bake 10 more minutes. Cool. Refrigerate 8 hours or overnight. Garnish with almonds. Serves 10 to 12

For best results and a more creamy texture and flavor, try preparing with Carolina®, Water Maid®, or River® Medium Grain Rice.