Rice Pudding Cheesecake with creamy texture, Marias Gamesa® Cookies, LA LECHERA® Condensed Milk, CARNATION® Evaporated Milk.
Gamesa
Rice Pudding Cheesecake with creamy texture, Marias Gamesa® Cookies, LA LECHERA® Condensed Milk, CARNATION® Evaporated Milk.
Gamesa
Dessert

Rice Pudding Cheesecake

Official LA LECHERA®
Rice Pudding Cheesecake
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
1 hr 15 min
Recipe Info - Serving Size
Servings
10 servings

Rice Pudding Cheesecake is a delicious treat that combines comforting flavors with a touch of elegance. From Official LA LECHERA®, this dreamy dessert is crafted with layers of rich, creamy goodness. Starting with a crust made from finely crushed Maria cookies, the base sets the stage for the luscious filling. Then, a delightful blend of velvety NESTLÉ® LA LECHERA® Sweetened Condensed Milk and NESTLÉ® CARNATION® Evaporated Milk creates a custard-like texture that perfectly complements the rice pudding with cream cheese.

Dive into the delightful world of rice pudding cheesecake, where every bite is a celebration of flavor. This treat masterfully unites the nostalgic taste of rice pudding with the sumptuousness of a cheesecake. The cheesecake rice pudding element brings a smooth and luxurious creaminess that mingles effortlessly with the rice, creating an irresistible dessert experience.

Ideal for any occasion, this rice cheesecake requires intermediate skill to perfect, making it a rewarding challenge for enthusiastic home bakers. Whether it's for a festive holiday or just a delightful spring treat, this cake is sure to impress and satisfy.

Ingredients

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Key Ingredients

A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

Make It

Step 1

Preheat oven to 400° F. Line a springform pan with removeable bottom with foil. Combine sugar, ground Marias Gamesa® Cookies and butter in a small bowl; press into a thin layer on bottom of prepared pan.

Step 2

Bring water to a boil in a medium saucepan; add cinnamon and rice. Cook over medium heat for 15 minutes or until rice is soft. Drain the rice and cinnamon and place in a blender. Add sweetened condensed milk, evaporated milk, eggs and cream cheese; cover. Blend until smooth. Pour over cookie base.

Step 3

Fill a large roasting pan to about 1-inch depth with warm water. Place springform pan into water bath. Bake for 1 hour. Let cool (cheesecake may appear soft but will firm up when cooling); remove from bath and refrigerate for 2 hours. Unmold and serve.

Ingredients

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