Ingredients
- null 1 cup, cooked Texmati® White Rice
- null 1 cup graham cracker crumbs
- null 2 tablespoons sugar
- null 1 teaspoon ground cinnamon
- null 1 cup almonds, finely chopped
- null ¼ cup unsalted butter, melted
- null Butter to grease pan
- null 1 cup Texmati® White Rice, divided
- null 1 ¼ cup sugar, divided
- null 1 tsp cornstarch
- null 16 oz cream cheese (2-8 oz pkgs), softened to room temperature
- null 1 cup sour cream, room temperature
- null 3 eggs, room temperature
- null ½ tsp vanilla extract
- null 1 tbsp amaretto liqueur
- null ¼ cup toasted sliced almonds, garnish
- null ½ tsp almond extract
Instructions
- Preheat oven to 350ºF.
- In a medium bowl, combine all dry ingredients. Pour in butter and mix until crumbs are moist. Press into a greased 9-inch cheesecake pan. Refrigerate while you make the filling.
- Bring 2 cups water to a boil. Stir in ¼ cup sugar and rice. Reduce heat, cover and cook 20 minutes. Cool.
- Using a hand blender whisk ½ of the cooked rice, cream cheese and remaining sugar in a large mixing bowl on medium-low speed. Beat until light and fluffy.
- Add eggs, one at a time, beating well after each. Blend in sour cream, almond extract, vanilla extract, amaretto liqueur, and remaining cooked rice. Pour mixture into prepared crust.
- Place the cheesecake pan in a roasting pan. Boil and fill the roasting pan with an inch of water. Bake for 1 hour or until center is just set. Remove from oven. Allow to cool completely to room temperature.
- Refrigerate overnight. Garnish with almonds, slice and serve.
- Optional: Top with fresh berries (blueberries, blackberries, raspberries)