A test recipe for rice cheesecake
1 cup all-purpose flour
1/2 cup confectioner’s sugar
1/2 cup unsalted melted butter
pinch of salt
8 oz. Philadelphia cream cheese
1 1/2 cups cooked rice
3/4 cup sugar
1 teaspoon flour
1 teaspoon vanilla
Mix crust ingredients together and press into a small square pan. Bake for 15 minutes or until crust is golden brown. Remove from oven.
Beat cream cheese to loosen it up. Add sugar and beat for a few minutes until sugar is almost dissolved. Add eggs one at a time and beat after each addition. Mix in rice, flour and vanilla.
Bake at 350 for one hour or until most of cake is firm and center is slightly jiggly.
I’ll let you know how it comes out. I wanted cheesecake but didn’t have enough ingredients. I wanted rice pudding but every recipe I fond online had a problem. So I came up with this one.
I used 1/2 sizes for everything because I didn’t want to make too much and have it turn out so horrible that I had to throw it away.
I’ll let you know how it turns out.
I tasted it, and I love the top of it. The rice sort of fell through to the bottom, so if I make it again, I’m going to leave the pie crust part out and see if the rice will form a crust of its own. The rice came out kind of tapioca pudding-style, but I think the parts closest to the pan came out chewier than they should have been. I might decrease temp to 300 degrees and coat the rice with flour before mixing to keep it mixed throughout the baking instead of settling to the bottom.
Holy Hannah, I’m going to have to start using my spellchecker on this blog.