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.
Prepare rice according to package directions. Allow to cool. Preheat oven to 325°F.
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.
Stir in sour cream and vanilla. Add cooked rice and stir to combine.
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.
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.
Run a knife around edge of pan to loosen cheesecake. Remove sides of pan. Spoon topping over cheesecake, and serve.