Crispy Rice Pudding Cheesecake

recetas con queso fresco

12 people

tiempo receta
130 min

Cheesecake ingredients:

Rice pudding:

160 g bomba rice
600 g whole milk
180 g white chocolate couverture
1 lime peel
2 g salt
c/s of water
400 g Quescrem Original Recipe

PX jelly, cherries and nuts:

100 g of PX wine
35 g balsamic vinegar
4 g gelatin leaves
70 g orange marmalade
90 g chopped toasted almonds
170 g of candied cherries in Port wine sauce
170 g prunes, chopped
170 g chopped apricot dried apricots
90 g chopped dried figs
60 g chopped candied orange peels
60 g chopped candied lemon peel

3 brick pastry wafers


Do not overcook the rice. This way when you mix it with the cream cheese it won’t fall apart.

Cheesecake preparation:


Rice pudding

Boil the rice with the water and salt for 3 minutes. Wash and drain. Continue cooking it with the milk until tender. Add the melted topping and mix. Reserve in the refrigerator. Mix 400 g. rice pudding with 400 g. Quescrem Receta Original delicately and the grated peel of a lime. Keep refrigerated.


PX jelly, cherries and nuts

Heat the PX wine and add the gelatine leaves, previously hydrated. Then add the balsamic vinegar and orange marmalade. Keep warm and add the rest of the ingredients. Mix well and pour into silicone molds with a thickness of 5 mm. Freeze it for better handling.


Cheesecake assembly:

Brush a sheet of brick pastry with melted butter, sprinkle powdered sugar on top. Place another sheet of brick pastry, brush with butter and sprinkle with powdered sugar. Cut discs of about 8 cm in diameter and bake at 180°C until caramelized, set aside. In the center of a shallow dish place a disk of PX jelly, cherries and nuts. Place three layers of caramelized brick pastry with 2 layers of rice with Quescrem Original Recipe and white chocolate.

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