Cheesecake Rice Pudding Recipe
Creamy, sweet and satisfying, our Cherry Rice Cheesecake takes the crowd favorite to new heights. Serve this at your next dinner party and don’t be surprised when everyone asks for seconds.
Ingredients
- 2 bags Success® White Rice
- nonstick cooking spray
- 2 pkgs (8 oz each) cream cheese, softened
- 1 1/2 cups sugar, divided
- 1 cup sour cream
- 2 tbsp vanilla extract
- 5 egg whites
- 2 tsp cornstarch
- 1 can (15 oz) sour red cherries, drained, liquid reserved
- 1 tbsp lemon juice
For the Cheesecake:
For the Topping
Instructions
Has your sweet tooth struck again? Made with Success® White Rice, this Cherry Rice Cheesecake dessert is a unique twist on a timeless classic that will soon become a family favorite. You´ll be sitting down to a tart, sweet slice of bliss in no time.
For cheesecake:
Step 1
Prepare rice according to package directions. Allow to cool. Preheat oven to 325°F.
Step 2
Lightly spray a 9-inch springform pan with nonstick cooking spray. Set aside. Combine cream cheese and 1 cup of sugar in a large bowl. Beat with a hand mixer until creamy.
Step 3
Stir in sour cream and vanilla. Add cooked rice and stir to combine.
Step 4
In a separate bowl, using cleaned hand mixer, beat egg whites until soft peaks form. Gently fold into rice mixture, using a spatula. Pour batter into prepared pan. Bake until set, 40 to 50 minutes. Allow to cool completely, about 1 hour.
For topping:
Step 5
Meanwhile, combine remaining 1/2 cup sugar and cornstarch in a small saucepan. Add reserved cherry liquid to saucepan. Bring to a boil. Simmer for 1 minute. Stir in cherries and lemon juice. Allow to cool.
Step 6
Run a knife around edge of pan to loosen cheesecake. Remove sides of pan. Spoon topping over cheesecake, and serve.
