RICE PUDDING CHEESECAKE
It's not your ordinary cheesecake-and we're not just talking about the rice pudding aspect. (Hint: You're going to need some goat milk caramel!)
Provided by My Food and Family
Categories Spanish Food
Time 6h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
- Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, cinnamon and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in rice; pour over crust.
- Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Serve topped with cajeta.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 140 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CHEESECAKE RICE PUDDING AND A CHOCOLATE VERSION
i remember my mom making this it would be so good on a cold day
Provided by Patsy Fowler
Categories Puddings
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. pour 3 1/2 cups of the half and half, cooked rice, sugar and salt into a large 3-4 quart pot.
- 2. stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. remove from the heat.
- 3. place the beaten egg in a medium bowl. slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly.
- 4. continue to temper the egg with 3-4 more spoonfuls of the hot pudding whisking constantly.
- 5. add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate.
- 6. return the pot to medium heat and stir constantly until the mixture boils.
- 7. remove from the heat and stir in the last 1/2 cup of half and half and the vanilla extract.
- 8. for the cheese cake version, stir softened cubes of cream cheese into the hot pudding.
- 9. add the powdered sugar and stir well until the cream cheese is fully melted and incorporated.
- 10. transfer the pudding to a large bowl. press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming and refrigerate until ready to serve.
- 11. the pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days.
- 12. for the chocolate version, add the cocoa, powdered sugar and 1/3-1/2 of the chocolate chips to the hot pudding.
- 13. stir until melted and smooth. transfer the pudding to a large bowl and press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming.
- 14. refrigerate until ready to serve. once chilled, stir in the remaining chocolate chips.
- 15. serve warm, room temperature or chilled. it will keep well covered in the refrigerator for 3-4 days.
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