Jamaican Rice Cheesecake

Jamaican Rice Cheesecake Recipe - A Taste of the Caribbean

Region / culture: Jamaica | Preparation time: 30 minutes | Cooking time: 1 hour and 5 minutes | Servings: 8-10

Introduction

Jamaican Rice Cheesecake is a unique and delicious dessert that combines the creamy texture of traditional cheesecake with the added twist of cooked rice. This dessert is perfect for those who love a rich and indulgent treat with a tropical flair.

History

This recipe is a fusion of Jamaican and American culinary traditions. The addition of cooked rice to the cheesecake filling adds a unique texture and flavor that sets this dessert apart from traditional cheesecakes. The use of rum in the filling also adds a Caribbean twist to this classic dessert.

Ingredients

Crust

1.25 cup graham cracker crumbs
1 cup finely chopped almonds
0.25 cup sugar
0.33 cup butter or margarine, melted

Filling

2 cup cooked rice
1.5 cup sour cream
0.5 cup butter or margarine, melted
1 15 oz (425 g) container ricotta cheese
1 8 oz (227 g) package cream cheese, softened
1.5 cup sugar
4 eggs
0.25 cup rum
1 tsp vanilla extract

Topping

0.75 cup sour cream
2 tbsp sugar
0.5 tsp vanilla extract
Fresh fruit for garnish

How to prepare

In a medium mixing bowl, combine cracker crumbs, almonds, sugar, and butter. Press the mixture into the bottom and one inch up the sides of an ungreased 9-inch springform pan.
In a food processor or blender, combine rice, sour cream, and butter. Blend until well blended. Set aside.
In a large mixing bowl, beat ricotta cheese, cream cheese, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in rum, vanilla, and the reserved rice mixture. Pour the filling into the prepared crust.
Bake the cheesecake at 350°F (177°C) for 1 hour and 5 minutes. Then, turn off the oven and leave the cheesecake inside for an additional 2 hours without opening the oven door. Allow the cheesecake to cool, then refrigerate for at least 8 hours or overnight.
In a separate bowl, combine sour cream, sugar, and vanilla. Spread this mixture over the chilled cheesecake. Garnish with fresh fruit.

Variations

Add a splash of coconut milk to the filling for a more tropical flavor.
Top the cheesecake with a mango or pineapple compote for an extra burst of flavor.

Cooking Tips & Tricks

Make sure to blend the rice, sour cream, and butter mixture until smooth to ensure a creamy filling.

- Be sure to beat the cream cheese, ricotta cheese, and sugar until light and fluffy to create a smooth and creamy cheesecake filling.

- Allow the cheesecake to cool completely before adding the sour cream topping to prevent it from melting.

Serving Suggestions

Serve Jamaican Rice Cheesecake chilled with a dollop of whipped cream and fresh fruit on top for a refreshing and tropical dessert.

Cooking Techniques

Be sure to blend the rice mixture until smooth to ensure a creamy filling.

- Allow the cheesecake to cool completely before adding the sour cream topping to prevent it from melting.

Ingredient Substitutions

You can substitute the almonds in the crust with pecans or walnuts.

- If you don't have rum, you can use rum extract or omit it altogether.

Make Ahead Tips

Jamaican Rice Cheesecake can be made a day in advance and stored in the refrigerator until ready to serve. The flavors will have time to meld together, resulting in an even more delicious dessert.

Presentation Ideas

Garnish the cheesecake with a variety of fresh fruits such as strawberries, kiwi, and mango for a colorful and vibrant presentation.

Pairing Recommendations

Pair Jamaican Rice Cheesecake with a cup of Jamaican Blue Mountain coffee for a truly indulgent and satisfying dessert experience.

Storage and Reheating Instructions

Store any leftover Jamaican Rice Cheesecake in the refrigerator in an airtight container for up to 3 days. To reheat, allow the cheesecake to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Jamaican Rice Cheesecake contains approximately 400 calories.

Carbohydrates

Each serving of Jamaican Rice Cheesecake contains approximately 35 grams of carbohydrates.

Fats

Each serving of Jamaican Rice Cheesecake contains approximately 25 grams of fats.

Proteins

Each serving of Jamaican Rice Cheesecake contains approximately 10 grams of proteins.

Vitamins and minerals

Jamaican Rice Cheesecake is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (cream cheese, ricotta cheese, sour cream) and nuts (almonds). It may also contain gluten from the graham cracker crumbs.

Summary

Jamaican Rice Cheesecake is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

Jamaican Rice Cheesecake is a decadent and tropical dessert that combines the creamy texture of traditional cheesecake with the added twist of cooked rice. This dessert is perfect for special occasions or when you want to impress your guests with a unique and delicious treat.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Jamaican Rice Cheesecake. It was a hot summer day, and I was visiting my dear friend, Mrs. Thompson, in her cozy kitchen. Mrs. Thompson was known in our neighborhood for her delicious Jamaican dishes, and I had always admired her cooking skills.

As we chatted over a cup of tea, Mrs. Thompson suddenly pulled out a tattered old cookbook from her cupboard. She flipped through the pages until she found the recipe for Jamaican Rice Cheesecake. I was intrigued by the idea of combining two of my favorite desserts into one, and Mrs. Thompson was more than happy to share the recipe with me.

She explained that the recipe had been passed down through generations in her family, and that each woman had put her own twist on it. Mrs. Thompson had added her own touch by incorporating traditional Jamaican spices like nutmeg and cinnamon into the cheesecake filling.

I watched attentively as Mrs. Thompson gathered the ingredients and began to prepare the cheesecake. She started by cooking the rice until it was soft and sticky, then pressed it into a baking dish to form the crust. Next, she mixed together cream cheese, sugar, eggs, and the fragrant spices to create the creamy filling.

As the cheesecake baked in the oven, the kitchen filled with the warm aroma of cinnamon and nutmeg. Mrs. Thompson and I chatted about our families and shared memories of our childhoods. It felt like a special moment, bonding over a shared love of food and tradition.

When the cheesecake was finally ready, Mrs. Thompson carefully removed it from the oven and let it cool before slicing into it. The first bite was pure bliss – the creamy cheesecake filling melted in my mouth, while the sticky rice crust added a delightful texture.

I knew then that I had to learn how to make this Jamaican Rice Cheesecake for myself. Mrs. Thompson kindly wrote down the recipe for me, and I promised to carry on the tradition in my own kitchen.

Over the years, I have made the Jamaican Rice Cheesecake countless times, each time adding my own flair to the recipe. Sometimes I swap out the traditional spices for a hint of citrus, or experiment with different types of rice for the crust. No matter how I customize it, the cheesecake always brings back memories of that summer day in Mrs. Thompson's kitchen.

I have shared the recipe with friends and family, passing on the tradition just as Mrs. Thompson did for me. It brings me joy to see their faces light up as they take their first bite of the creamy, decadent dessert.

As I grow older, I realize that food is more than just sustenance – it is a way to connect with others and pass down traditions from one generation to the next. I am grateful for the moments spent in Mrs. Thompson's kitchen, learning how to make Jamaican Rice Cheesecake, and I hope to continue sharing this beloved recipe for years to come.