Sicilian Cheese cake

{with strawberry topping}

Sicilian Cheese cake My take on the Olive Garden Sicilian Cheesecake is this! Since ricotta cheese is used to produce this cheesecake, it is significantly lighter than a cheesecake made with cream cheese. It also features a strawberry sauce topping and a shortbread crust.

🍓 A lighter cheesecake

Cheesecake is something I adore! For evidence, check out Toffifee cheesecake, Nanaimo bar cheesecake, blood orange cheesecake, or red velvet cheesecake! I had to try the Olive Garden Sicilian cheesecake as soon as I heard about it.Sicilian Cheese cake

Ricotta cheese is used in place of cream cheese in a Sicilian cheesecake, which makes it lighter and more cake-like. I decided to top it with strawberries, and the sweetness is just right.Sicilian Cheese cake

🥘Ingredients

Ingredient notes

• Ricotta cheese -Use ricotta cheese made with full milk. I wanted the cheesecake to be smoother, so I selected a ricotta cheese that was particularly creamy.Sicilian Cheese cake
• Strawberries -The strawberry sauce can be frozen or fresh. I suggest decorating with fresh strawberries.Sicilian Cheese cake

Instructions

Make the crust first. Put parchment paper into a 9-inch springform pan and preheat the oven to 325°F (163°C). A little parchment paper should hang from the sides. It facilitates removing the cheesecake from the pan. Grease the pan’s sides.Sicilian Cheese cake

In a small bowl, combine the crust ingredients and press into the bottom of the prepared pan, pressing up the edges. While you prepare the filling, take the baked goods out to cool on a wire rack after ten minutes.Sicilian Cheese cake

Preheat the oven to 300°F (148°C). Combine the flour, sugar, and ricotta cheese in a big bowl. Add vanilla extract and cinnamon and stir. Add eggs one at a time and mix. To ensure that everything is combined, scrape down the bowl’s sides as necessary.Sicilian Cheese cake

Water bath

A water bath is essential. It keeps the cheesecake from cracking and helps it bake evenly. Despite your desire to take a chance, I strongly advise you to not miss this step!Sicilian Cheese cake

Fill the prepared crust with the batter. Use aluminum foil to line the springform pan’s exterior. Next, place a crock pot liner over the springform pan’s exterior. A lining for poultry bags also works nicely.Sicilian Cheese cake

Fill the outside pan with enough water to reach about halfway up the edges of the springform pan after placing it within a bigger pan. The cheesecake should be firm on the sides and somewhat jiggly in the center after an hour and fifty minutes of baking.Sicilian Cheese cake

After turning off the oven, let the cheesecake inside for half an hour with the door closed. Leave the cheesecake in the oven for another half hour after cracking open the oven door. Cracks are less likely thanks to this gradual cooling process.Sicilian Cheese cake

Take the springform pan out of the water bath and take the cheesecake out of the oven. Take off the aluminum foil and the crock pot liner. The cheesecake should remain in the springform pan. The cheesecake should be covered and refrigerated for six hours or overnight.Sicilian Cheese cake

Strawberry sauce

In a blender or food processor, puree half the strawberries. Cut the remaining strawberries into slices and reserve them for another time.

In a small saucepan, combine the cornstarch and sugar. Add water and the pureed strawberries, and stir. Bring to a boil, stirring regularly, over medium heat. After a minute of boiling, turn off the heat. Let it cool fully.

Take the cheesecake out of the springform pan and place it on a cake stand to assemble. Cover the cheesecake with strawberry sauce and garnish with strawberries.

See the Olive Garden Sicilian Cheesecake web story for additional step-by-step pictures.

Equipment

• 1 larger pan or dish that the springform pan can fit in.
• 1 9 inch Springform pan

Ingredients

Crust

• ½ cup salted butter melted
• 2¼ cups shortbread cookie crumbs I used a 10.6oz (350g) pack of Peak Freans shortcake biscuits.

Cheesecake Filling

• 4 large eggs room temperature
• 36 ounces ricotta cheese
• 1 tablespoon vanilla extract
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons all purpose flour

Strawberry Topping

• 24 ounces strawberries washed and hulled, divided
• 1 tablespoon water
• ¾ teaspoons cornstarch
• ¼ cup granulated sugar

Instructions

Crust

1. Set the oven temperature to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. To make it easier to remove the cheesecake, leave a small piece of parchment paper hanging out the sides.
2. Melt the butter and mix the shortbread cookie crumbs in a small bowl. Press the crust ingredients into the bottom and up the sides of the prepared pan after stirring to mix.
3. Place the pan on a wired rack to allow the crust to cool while you prepare the filling after baking it for ten minutes.

Cheesecake filling

1. Preheat the oven to 300°F (148°C).
2. Combine the flour, sugar, and ricotta cheese in a big bowl. Add vanilla extract and cinnamon and stir.
3. Add eggs one at a time and mix. To ensure that everything is combined, scrape down the bowl’s sides as necessary.
4. Fill the prepared crust with the batter. Use aluminum foil to line the springform pan’s exterior. Next, place a crock pot liner over the springform pan’s exterior. A lining for poultry bags also works nicely.
5. Fill the outside pan with enough water to reach about halfway up the edges of the springform pan after placing it within a bigger pan.
6. The cheesecake should be firm on the sides and somewhat jiggly in the center after an hour and fifty minutes of baking.
7. After turning off the oven, let the cheesecake inside for half an hour with the door closed.
8. Leave the cheesecake in the oven for another half hour after cracking open the oven door. Cracks are less likely thanks to this gradual cooling process.
9. Take the springform pan out of the water bath and take the cheesecake out of the oven. Take off the aluminum foil and the crock pot liner. The cheesecake should remain in the springform pan. The cheesecake should be covered and refrigerated for six hours or overnight.

Strawberry Sauce

1. In a blender or food processor, puree half the strawberries.
2. In a small saucepan, combine the cornstarch and sugar. Add water and the pureed strawberries, and stir.
3. Bring to a boil, stirring regularly, over medium heat. After a minute of boiling, turn off the heat. Let it cool fully.

Assembly

1. After removing it from the springform pan, place the cheesecake on a cake stand.
2. Cut the remaining strawberries into slices. Cover the cheesecake with strawberry sauce and garnish with strawberries.
3. The cheesecake can be kept in the fridge for up to five days.

Notes

• Line your springform pan with parchment paper that drapes over the edge. This makes removing the cheesecake much simpler.
• To avoid cracks, bake the cheesecake in a water bath. It’s well worth the extra step!
• Take your time! It takes one hour and fifty minutes to bake this cheesecake. After that, it must cool gradually in the oven for an additional hour while the oven is off.
• For the sauce, you can use frozen strawberries; however, for the garnish, use fresh strawberries. Before using frozen strawberries, make sure they are thawed.