Crispy Rice Pudding Cheesecake

Cheesecake ingredients

Rice pudding

160 g bomba rice

600 g whole milk

180 g white chocolate coating

1 pc lime peel

2 g salt

w/water

400 g Quescrem Original

Pedro Ximénez jelly, cherries and nuts

100 g Pedro Ximénez wine

35 g balsamic vinegar

4 g gelatin leaves

70 g orange marmalade

90 g chopped roasted almonds

170 g candied cherries in Port wine sauce

170 g chopped prunes

170 g apricot dried apricots, chopped

90 g chopped dried figs

60 g chopped candied orange peels

60 g chopped candied lemon peel

3 wafers of brik paste

Tip

Do not overcook the rice. This way, when it is mixed with the cream cheese, it will not fall apart.

Cheesecake preparation

Rice pudding

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

Pedro Ximénez jelly, cherries and nuts

Heat the Pedro Ximénez 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 brik pastry sheet with melted butter and sprinkle powdered sugar on top. Place another sheet of brik pastry, brush with butter and sprinkle with powdered sugar. On the other hand, cut discs of about 8 cm in diameter and bake at 180 °C, until caramelized. Reserve. In the center of a shallow dish, place a disk of Pedro Ximénez jelly, cherries and nuts. Place three layers of caramelized brik pastry on top, with 2 layers of rice with Quescrem Original and white chocolate.