Receta | Rice pudding crispy cheesecake

Rice pudding crispy cheesecake

Número de comensales


Tiempo de elaboración



Rice pudding:

160 g of rice
600 g of whole milk
180 g of white chocolate frosting
1 lime peel
2 g of salt water
400 g of Quescrem Cream Cheeese Original Recipe


100 g of PX wine
35 g of balsamic vinegar
70 g of orange marmalade
4 g of gelatin sheets
90 g. of chopped toasted almonds
170 g. of candied cherries in port wine
170 g. of chopped prunes
170 g. of chopped dried apricots
90 g. of chopped dried figs
60 g. of sliced candied orange peel
60 g. of sliced candied lemon peel

3 phyllo sheets


Do not leave the rice overcooked. This way when you mix it with the cream cheese it won't melt.



Rice pudding:

Boil the rice in salted water for 3 minutes. Rinse and drain. Continue cooking with the milk until soft. Add the melted frosting and mix. Keep in the fridge. Delicately mix 400 g. of rice with 400 g. of Quescrem Cream Cheese Original Recipe and grated lime peel. Keep chilled.  



Heat up the Px wine and add the previously hydrated gelatin sheets. Then add the balsamic vinegar and orange marmalade. Keep warm and add the remaining ingredients. Mix well and pour into silicone molds with a thickness of 5 mm. Freeze for better handling


Paint a sheet of filo pastry with melted butter, sprinkle powdered sugar on top. Place another sheet of filo pastry, paint with butter and sprinkle powdered sugar. Cut discs of about 8 cm. in diameter and bake at 180 °C until they are caramelized, set aside. In the centre of a shallow dish place a disc of PX jelly, some cherries and nuts. Place three interspersed layers on top of caramelized filo pastry with 2 layers of rice with mascarpone and white chocolate.

Quescrem Products