Jamaican Rice Cheesecake
1-1/4 cups graham cracker crumbs
1 cup finely chopped almonds
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
Combine cracker crumbs, almonds, sugar and butter in medium mixing bowl. Press into bottom and 1-inch up sides of ungreased 9-inch springform pan.
2 cups cooked rice
1-1/2 cups sour cream
1/2 cup butter or margarine, melted
1 container (15-ounce) ricotta cheese
1 pkg. (8 oz) cream cheese, softened
1-1/2 cups granulated sugar
4 large eggs
1/4 cup rum
1 teaspoon vanilla extract
Combine rice, sour cream and butter in food processor or blender until well blended; set aside.
Beat ricotta cheese, cream cheese and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each. Blend in rum, vanilla and reserved rice mixture. Pour filling into prepared
Bake at 350ºF; 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.
3/4 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Fresh fruit for garnish
Combine sour cream, sugar and vanilla; spread over cheesecake. Garnish with fresh fruit.