Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Topping | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Crust:
- 1 1/4 cups graham cracker crumbs
- 1 cup finely chopped almonds
- 1/4 cup sugar
- 1/3 cup butter or margarine, melted
- Filling:
- 2 cups cooked rice
- 1 1/2 cups sour cream
- 1/2 cup butter or margarine, melted
- 1 15-ounce container ricotta cheese
- 1 8-ounce package cream cheese, softened
- 1 1/2 cups sugar
- 4 eggs
- 1/4 cup rum
- 1 teaspoon vanilla extract
- Topping:
- 3/4 cup sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Fresh fruit for garnish
- =
Directions
Combine cracker crumbs, almonds, sugar and butter in medium mixing bowl. Press into buttom and one inch up sides of ungreased 9-inch springform pan.
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 crust. Bake at 350 degrees 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.
Combine sour cream, sugar and vanilla; spread over cheesecake. Garnish with fresh fruit.