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Rice and Almond Pudding Cheesecake

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Dec 28, 2014

Rice Almond Pudding Cheesecake

On Christmas Eve in Denmark we eat “risalamande” which can loosely be translated to rice and almond pudding. This is an alternative way to serve “risalamande” and a recipe I created myself, with good success.

My friend, Signe, tried out a recipe for Risalamande Cheesecake from Philadelphia (Denmark) on December 23rd, but she wasn’t satisfied with it. She criticised several points in the recipe that I had also wondered about: the lack of actual rice/almond pudding in the cake and the amount of cream cheese. It was actually just a New York cheesecake with rice and almonds in it.
So I mulled the ingredients list over and came up with this recipe. Unlike the recipe from Philadelphia this cheesecake does not have to bake and it contains actual “risalamande”. It does, however, mean that you’ll have to use gelatine, but I don’t think that is anything to be scared about. I have cut down the amount of cream cheese, but kept the digestive/graham biscuit bottom as it is supposed to be a combination of rice/almond pudding and cheesecake and most cheesecakes have a digestive/graham biscuit bottoms.

The pictures are of a small “test” cake I made so if you think it looks rather small them you’re right (12 cm/4,7" springform tin) I made the cheesecake for a family Christmas lunch and had to be sure that it was tasty before I served it to the family.

Serves 12

Ingredients

Bottom

  • 10 digestive/graham biscuits
  • 65 g butter

“Risalamande” (rice and almond pudding)

  • 100 ml double cream
  • 300 g cold rice porridge
  • 70 g almonds, blanched and finely chopped
  • 1 tbsp sugar
  • 3 tsp vanilla sugar

Cream cheese filling

  • 6 leaves of gelatine
  • 400 g cream cheese
  • 2 egg yolks
  • zest of 1/2 organic lemon
  • 3 tbsp sugar
  • 2 tsp vanilla sugar
  • 2 egg whites

Topping

  • 300 ml cherry sauce
  • 1,5 tbsp icing sugar
  • 50 ml water
  • 1 tbsp corn starch

Directions

Preheat the oven to 160C. Coat the bottom of a 20cm/7.8" springform tin with baking paper.

Bottom:
Crush the biscuits completely in a plastic bag. Mix the biscuits with melted butter. Press the biscuit mixture into the springform tin with a spoon. Make sure it is even. Bake the bottom for 10 minutes and let it cool off completely.

“Risalamande” (rice/almond pudding):
Whip the cream. Put the porridge in another bowl and mix it with almonds, sugar and vanilla sugar. Fold in the whipped cream.

Cream cheese filling:
Soak the gelatine in plenty of cold water for around 10 minutes.

Stir cream cheese with egg yolks, lemon zest, sugar and vanilla sugar. Fold in the “risalamande”.

Melt the gelatine over a water bath. Let it cool a little while you beat the egg whites stiff. Mix the gelatine into the cream cheese filling. Fold in the stiff egg whites. Pour the filling over the cold biscuit bottom in the springform tin. Place the cake in the fridge for a minimum of 4 hours.

Topping:
Heat the cherry sauce and stir in the icing sugar. Mix water and corn starch in a small bowl and pour it into the cherry sauce. It will now change colour, but stir it well and keep it over the heat and it will go back to a nice dark red again. Let the sauce cool down.

Pour the sauce over the cheesecake and place it back in the fridge. Preferably, until the next day.

Tip:
Place a strip of plastic along the side of the springform tin. That makes it easier to get the cheesecake out of the tin. If you do not have plastic then you can run a heated knife along the side to loosen the cake from the tin.

Rice Almond Pudding Cheesecake

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