Difference between revisions of "Chocolate Rice Cheesecake"
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* 1/2 teaspoon [[vanilla extract]] | * 1/2 teaspoon [[vanilla extract]] | ||
| − | == | + | == Procedures == |
# Nut Crust: Combine crumbs, [[walnuts]] and [[Granulated sugar|Sugar]] in small bowl. | # Nut Crust: Combine crumbs, [[walnuts]] and [[Granulated sugar|Sugar]] in small bowl. | ||
# Add [[butter]]; mix well. Press mixture into bottom and sides of 9-inch springform pan. | # Add [[butter]]; mix well. Press mixture into bottom and sides of 9-inch springform pan. | ||
Latest revision as of 11:17, 15 July 2012
Description
Makes 12 servings.
Ingredients
Nut Crust
- 3/4 cup graham cracker crumbs
- 2/3 cup finely chopped walnuts
- 2 tablespoons Sugar
- 1/4 cup melted butter or margarine
Filling
- 12 ounces cream cheese, softened
- 3/4 cup Sugar
- 2 tablespoons unsweetened cocoa powder
- Dash of salt
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups cooked rice
- 1 8-ounce bar milk chocolate, melted*
- 1/2 cup chopped walnuts for garnish
- sour cream Topping
- 1/2 cup sour cream
- 2 tablespoons Sugar
- 1/2 teaspoon vanilla extract
Procedures
- Nut Crust: Combine crumbs, walnuts and Sugar in small bowl.
- Add butter; mix well. Press mixture into bottom and sides of 9-inch springform pan.
- Filling: Beat cream cheese in large bowl until light and fluffy.
- Combine Sugar, cocoa and salt; add to cream cheese.
- Beat in eggs and vanilla. Add rice and chocolate; beat just until blended. Do not overbeat.
- Pour into Nut Crust. Bake at 325 degrees 40 minutes. Without opening door, turn off oven.
- Cool in oven 30 minutes, then remove. Cool in refrigerator 8 hours.
- To serve, spread sour cream Topping over top and sprinkle with walnuts.
- sour cream Topping: Combine sour cream, Sugar and vanilla in small bowl; blend well.
