Cheesecake with basmati rice and caramelised milk

The cheesecake was rice pudding or rice pudding cheesecake…
Materials
For the base
250gr. biscuits petit beurre or another of your choice, powdered
150gr. butter, room temperature
2 tsp. tablespoons brown sugar
For the cream
300g. cream cheese
200gr. brown sugar
250ml sour milk
½ Tsp. fresh star anise powder
2 tsp. teaspoon vanilla extract
4 eggs
400g. basmati rice boiled
For serving
1 caramelised milk
ΔιαδικασίαΓια the base: Mix all the ingredients in a bowl and lay evenly in a form for a cheesecake, with a diameter of 24m. Hold the mould at the edge.
For the cream: Beat in a blender the cheese with the sugar until light and fluffy and become a smooth cream. Then add the sour milk, star anise, vanilla and beat for 1-2 minutes, until incorporated with the rest of the mixture. Add the eggs one at a time and, once incorporated, and of these, remove the bowl from the mixer. Add the rice, and with the help of a ladle stir very well.
Pour the mixture into the pan and spread evenly. Bake in a preheated oven at 160oc for 1 hour and 10 minutes, until you can stabilize the cream.
Remove the cheesecake from the oven, let to fall a little bit the temperature and put it in the fridge for 2-3 hours, until completely cooled. At the end of baking the center of the sweet will be somewhat fluid, but when cold stabilizing.
For serving: Mix the caramelised milk with a spoon until fluffy, pour over the cheesecake and serve.
Photos: Anastasia Adamakis – Food Styling: Antonia Kati
Tips
To have 400g. boiled rice, you should boil 1 cup of rice, approximately.
The caramelised milk taste boiling 1 box of sweetened milk in a saucepan. for 3-3,5 hours.

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