Rice pudding cheesecake with strawberries



preparation time: 20 minutes
resting time: 3 hours
cooking time: 45 minutes
difficulty: medium

for 12 portions (Ø dish: 22 - 24 cm)

for the base

  • 240 g wholegrain biscuits
  • 120 g butter
  • 1 tablespoon brown cane sugar

for the filling

  • 1 l hay milk
  • 70 g sugar
  • 1/2 lemon zest (grated)
  • 2 pinches of cinnamon
  • 1 vanilla pod
  • 240 g rice
  • 50 g raisins
  • 300 g SKYR Natural
  • 50 g butter

for the sauce

  • 400 g strawberries
  • 1 or 2 tablespoons of sugar
  • 1 lemon (juice)
  • 1 tablespoon corn starch
  • 200 g raspberries


Bring milk, sugar, lemon zest, cinnamon, vanilla seeds and pod to a boil, add rice and raisins and simmer for 25 minutes. Stir in SKYR and butter and let cool.

Preheat convection oven to 180°C.

Crumble biscuits, mix with sugar and add melted butter, press the mixture in a greased pan and bake for 15 minutes. Spread the lukewarm rice on top and let it rest in the refrigerator for 3 hours.

Cut strawberries into pieces and simmer with the sugar, lemon juice and corn starch for 5 minutes.

Add the raspberries, cook briefly and serve the cheesecake with the warm sauce.


Julia Morat

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