Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Savory Cheddar Cheese and Rice Cheesecake Recipe
    Lost? Site Map

    Savory Cheddar Cheese and Rice Cheesecake

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • on September 29, 2011

      Oh yum, this is soooo good! It is fluffy, slightly cheesy (even though I used a little less than what was called for) and has a great crust on top. Everyone loved this. The raw onion (I used a regular one) got really sweet during the baking and that was such a nice touch. YUM!
      As we were a little short on time we skipped the bottom crust, but Im sure it would have been a nice addition.
      THANK YOU SO MUCH for sharing this keeper with us, WICC! :)
      Made and reviewed for your being VIP during Veggie Swap #38 September 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2010

      This dish received mixed reviews at dinner last night. I loved it! The others found it to be a bit too spicy for their taste. I used fresh parsley from my garden, onion, medium cheddar and milk to prepare this. Thanks for sharing. Made for Veggie Swap 25.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2010

      I definitely give this 5 stars for taste, but right out of the oven it just did not hold together, unfortunately. However by the next day it had firmed up quite a bit. I used regular cheese and some low-fat milk, and the scallions instead of onion. The 6 grain Japanese rice I used in this was great! I served with extra hot sauce. Looking forward to the leftovers for lunch. Thanks! Made for March 2010 veggie swap.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2010

      Made this to share with my vegetarian son & his wife & it was a big hit ~ We all thoroughly enjoyed it, with the 4 of us devouring most of it during 1 meal! I don't use soy a lot, but it worked out just fine in this recipe! Thanks for sharing this very nice recipe! [Made & reviewed as a recipenap in the Vegetarian/Vegan Recipe Swap 20]

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Savory Cheddar Cheese and Rice Cheesecake

    Serving Size: 1 (99 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 465.5
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 6.8 g
    Cholesterol 19.7 mg
    Sodium 325.9 mg
    Total Carbohydrate 63.1 g
    Dietary Fiber 3.7 g
    Sugars 1.2 g
    Protein 12.0 g

    The following items or measurements are not included:

    silken tofu



    Over 475,000 Recipes Network of Sites