Ingredients
- 3 eggs
- 1 1/2 cups sugar
- 12 ounces (1 1/2 cups) Ricotta cheese
- 1/2 cup milk
- 2 tsp orange zest
- 5 cups cooked Riceland long grain white rice
- Candied orange slices
Instructions
- Beat together eggs and sugar about a minute.
- Mash cheese slightly and mix with milk and lemon peel; add to egg mixture.
- Beat or process in a blender until smooth.
- Stir in rice.
- Pour into a buttered 9" square baking dish.
- Bake at 350°F for 1 hour.
- Top with candied orange slices.
Notes
- Leftover cheesecake can be covered with foil and reheated at 250°F for 20-30 minutes to taste like it just came fresh from the oven.
