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Jamaican Rice Cheesecake

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Serves 12 - 14 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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.

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