Cherry Rice Cheesecake

Makes 8 Servings

1 Member Rating


2 cups Minute® White Rice, uncooked
non-stick cooking spray
1 pkg (8 oz.) fat free cream cheese, softened
1 1/2 cups sugar, divided
1 cup fat free sour cream
2 tsps vanilla extract
5 egg whites
2 Tbsps cornstarch
1 can (15 oz.) sour red cherries,* undrained
1 Tbsp lemon juice
fresh mint leaves (optional)


  • PREPARE rice according to package directions.
  • PREHEAT oven to 325°F. Lightly coat 9-inch springform pan with nonstick cooking spray; set aside.
  • COMBINE cream cheese and 1 cup sugar in large bowl; beat until creamy. Stir in sour cream and vanilla. Add rice; mix well. In separate bowl, beat egg whites until soft peaks form. Fold into rice mixture. Pour into prepared pan. Bake 40 to 50 minutes or until set. Cool.
  • WHILE cheesecake is baking, combine remaining 1/2 cup sugar and cornstarch in small saucepan. Drain cherries, reserving liquid. Add reserved liquid to saucepan; mix well. Bring to a boil, stirring occasionally; simmer 1 minute or until thickened. Stir in cherries and lemon juice. Cool. Spoon over cheesecake. Garnish with mint leaves, if desired.
  • * Or omit remaining 1/2 cup sugar, cornstarch, sour red cherries and lemon juice; top cooled cheesecake with 1 can prepared cherry pie filling.