Olive Garden Sicilian Cheesecake


This is my version of the Olive Garden Sicilian Cheesecake! This cheesecake is made from ricotta cheese, which makes it much lighter then a cheesecake made from cream cheese. It also has a shortbread crust and a topping of strawberry sauce.

In a small bowl, combine shortbread cookie crumbs and melted butter. Stir to combine

Press the crust ingredients into the bottom and up the sides of a springform pan that has been greased and lined with parchment paper.  Bake for 10 minutes at 350°F.

In a large bowl, mix ricotta cheese, sugar and flour until combined.

Stir in cinnamon and vanilla extract.

Mix in eggs one at a time. Scrape down the sides of the bowl as needed, to make sure everything is incorporated.

Pour the batter into the prepared crust. Line the outside of the springform pan with aluminum foil. Then cover the outside of the springform pan with a crock pot liner. 

Place the springform pan into a larger pan, and fill the outside pan with enough water to go about halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 50 minutes, or until the sides are set and the center is a bit jiggly when moved.  Chill for at least 6 hours or overnight.

Puree half the amount of strawberries in a food processor or blender. Combine the sugar and cornstarch in a small saucepan. Stir in pureed strawberries and water.

Cook over medium heat, stirring occasionally until it comes to a boil. Allow it to boil for 1 minute and then remove from heat. Cool completely.

Remove the cheesecake from the springform pan and set it on a cake stand.  Slice the remaining strawberries. Pour strawberry sauce over top of the cheesecake, and decorate with strawberries.

Store the cheesecake in the refrigerator for up to 5 days.