Rice Pudding Cheesecake Recipes

RICE PUDDING CHEESECAKE

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.

RICE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
• In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
• While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
• Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
• Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
• In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
• Pour in the melted chocolate and stir to incorporate.
• Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
• Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
• Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
• Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
• Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
• Slice and serve.
• Enjoy!

RICE CHEESECAKE PUDDING

Steps:

• In rice cooker prepare rice as for 2. (Note: There are different sizes of rice cookers, and the cup for your rice cooker is not a cup of rice as a measuring cup would be. The cup that comes with your cooker is much smaller (Or at least mine is) than a normal measuring cup. So you need to go by your rice cooker for your measurement. For instance my cup that came with my rice cooker actually only holds 2/3 of a regular measuring cup, so according to the recipe it would actually be 2/3 cup of rice).
• Put in above spices & raisins.
• Let all cook till done.
• While rice is cooking ,make up 1 box of cheesecake pudding mix with milk.
• When rice is done add sugar & prepared pudding.
• Eat warm or refrigerate till cold--good either way!

CHEESECAKE PUDDING

Steps:

• Combine sugar-free vanilla pudding mix, cottage cheese, ricotta cheese, and milk in a medium pot.
• Mix well (with a wire whisk).
• Boil on medium heat, stirring constantly, until concoction is boiling steadily.
• Pour immediately into four custard dishes.
• Serve hot or cold.
• Optional: If serving hot, mix in raisins and top with cinnamon, brown sugar, honey and/or maple syrup.
• (I like mine less sweet, so I usually just add raisins).
• For a more "cheesecake" effect, mix with equal parts of"Cool Whip FREE" and chill before serving.
• Garnish with a graham cracker and raspberries or other cheesecake topping.

RICE PUDDING CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. In a large saucepan, cover rice with water; bring to a boil. Drain the liquid; add milk to rice. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender; set aside., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Add the rice mixture, raisins and orange zest. Beat egg whites until stiff; fold into batter. Spoon into a greased 10-in. tube pan. Sprinkle with crumbs. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar. Serve warm or chilled.