Italian Rice And Cheesecake
A creamy Italian rice and ricotta cheesecake infused with lemon and Moscato, offering a delightful blend of sweetness and citrus that suits dessert lovers and special occasions.
Ingredients
Instructions
- Beat eggs and sugar together for 1 minute.
- Mix mashed Ricotta cheese with milk, wine, lemon rind, and nutmeg.
- Add the ricotta mixture to the egg and sugar mixture. Stir in cooked rice.
- Pour the batter into a well-greased 8 x 8-inch square baking pan.
- Bake in a preheated 350°F oven for 1 hour.
- Serve warm.
Tips & Substitutions
To enhance the flavor of your Italian Rice and Cheesecake, consider adding a teaspoon of vanilla extract to the ricotta mixture. If you're looking for a lighter option, you can substitute half of the ricotta cheese with Greek yogurt. Make sure the rice is well-cooked and cooled before mixing to achieve the right consistency. For an extra touch, serve with a dusting of powdered sugar or a drizzle of honey.
Serving Suggestions
This Italian Rice and Cheesecake is delicious served warm or at room temperature. Pair it with fresh berries or a scoop of vanilla ice cream for a delightful contrast. A light dusting of powdered sugar on top enhances its appeal. It makes a lovely dessert following a meal of hearty Italian recipes like Ronnie'S Meatballs or Linguine With Asparagus, Garlic & Lemon.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30-45 seconds or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F for about 10-15 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Rice And Cheesecake contains roughly 1113 calories, with 17g protein, 182g carbohydrates, and 37g fat. It is an excellent source of iron (66% of the Daily Value), calcium (62% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 692mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese instead of Ricotta?
Yes, you can substitute mascarpone or cottage cheese for a different flavor profile. However, keep in mind that the texture may vary slightly. If using cottage cheese, blend it until smooth for a more similar consistency to ricotta.
Is it possible to make this dessert gluten-free?
Absolutely! This recipe is naturally gluten-free since it doesn't include flour. Just ensure that the rice used is gluten-free and check any additional ingredients, like the wine, for cross-contamination.
Can I prepare this dessert in advance?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just give it a gentle stir before pouring it into the baking pan. This can save you time if you're planning to serve it for a special occasion.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).