Olive Garden Sicilian Cheesecake Recipe With Easy Sauce

Last Updated on August 29, 2022 by Zara R.

If you’re looking for a new unique cheesecake, then you have to try this Olive Garden Sicilian cheesecake recipe with a strawberry topping.

It isn’t a quick cheesecake to make, but none of the good ones are! By putting in some extra time and effort, you will have a delicious talk-worthy cheesecake that will make your guests begging for the recipe!

Jump to Recipe

What Is An Olive Garden Sicilian Cheesecake Recipe?

Olive Garden is one of the most famous casual dining chain restaurants in the world. Since 1982, they’ve opened over 900 stores across the globe! Naturally, that says something about how incredibly delicious their food must be! And at an affordable price!

Now, we’ve had a couple of cheesecakes from them in the past. And while they are all great, there just isn’t anything special about them. That’s until we found this Sicilian cheesecake on their menu.

We have spent months perfecting this cheesecake. And today, we will finally recreate the Olive Garden Sicilian cheesecake recipe.

This cheesecake is very unique. It is made with a delicious shortbread cheesecake crust, ricotta Sicilian cheesecake base, and strawberry topping.

A Sicilian cheesecake differs from American cheesecakes in the base ingredient they used. As you know, most American cheesecakes (like a New York cheesecake or Philadelphia cheesecake) are made with cream cheese. A Sicilian cheesecake is made with ricotta cheese.

This ingredient gives the cheesecake a much tangier flavor and lighter texture. It is generally a more aerated cheesecake because the fresh cheese isn’t as dense.

This Olive Garden Sicilian cheesecake recipe combines crunchy and creamy textures with sweet and tangy flavors. It is the perfect unique cake to make if you’re tired of plain vanilla cheesecakes.

So, let’s get right to it!

Can you freeze Sicilian cheesecake

What You Need To Make This Olive Garden Sicilian Cheesecake Recipe

Ingredients for the shortbread crust

  • 2 cups cake flour, sifted
  • 1/2 cup granulated white sugar
  • 1 large egg, beaten
  • 1 large egg yolk, beaten
  • 3/4 cup salted butter, softened at room temperature

Ingredients for the ricotta cheesecake

  • 3 pounds ricotta cheese, room temperature
  • 1 cup granulated white sugar
  • 1/2 cup cake flour, sifted
  • 9 large eggs, room temperature
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine salt

Ingredients for the strawberry topping

  • 1 tablespoon cornstarch
  • 3 tablespoons water, lukewarm
  • 1 pound fresh strawberries, hulled and quartered
  • Lemon juice and zest, to taste
  • 1/3 cup fine sugar

Equipment

  • 10-inch springform cake pan
  • Non-stick baking paper
  • Non-stick cooking spray (or additional melted butter)
  • Measuring cups and spoons
  • Mixing bowls
  • Rubber or silicone spatula
  • Fork
  • Cooling rack
  • Roasting tray
  • Plastic or saran wrap
  • Whisk
  • Medium saucepan

Step By Step Instructions

Step 1: Make the shortbread crust

To start, preheat your oven to 360ºF (180ºC). Then, line a springform cake pan with non-stick baking paper and cooking spray. Set it aside.

To start the shortbread crust, add all of the ingredients into a large mixing bowl. Then, gently mix the ingredients until you have a uniform dough.

Step 2: Prebake the shortbread crust

Press the dough into your lined springform cake pan. For this crust, make a tiny lip around the edges. This will help keep the cheesecake filling in place.

Make sure the dough is pressed into all corners and is even. Then, prick the surface with a fork.

Partially bake your cheesecake crust for 12-15 minutes, or until it starts lightly browning. Then, remove it and allow it to cool at room temperature.

Step 3: Make the filling

Lower the oven temperature to 300ºF (150ºC). Then, place a roasting tray with boiling water on the middle rack of the oven.

Next, add the ricotta to a large mixing bowl. Using a spatula, gently mix the ricotta until you have a smooth uniform mixture. Then, add the sugar and flour. Mix until the ingredients are evenly distributed.

Add one egg at a time, mixing well between each. After one egg has almost been fully incorporated, add the next. Repeat the steps until all the eggs have been added.

And finally, add the lemon juice, vanilla, and salt. Mix it well until they are incorporated properly.

Step 4: Bake the Olive Garden Sicilian cheesecake recipe

Pour your ricotta cheesecake batter into your crust-lined cake pan. Then, bake it inside the water bath for 75-90 minutes, or until it has been fully baked.

Then, allow the cheesecake to properly cool and set using our foolproof technique. It will avoid any cracks or the cheesecake sinking in.

Step 5: Make the strawberry topping

To start your topping, whisk together the cornstarch and lukewarm water. Then, combine it with the rest of the ingredients into a medium saucepan.

Bring the mixture to a simmer and allow it to cook for 5 minutes. Remove it from the heat and allow it to cool completely before garnishing your cheesecake.

What's the difference between Sicilian cheesecake and New York cheesecake

Step 6: Assemble and serve your Olive Garden Sicilian cheesecake recipe

To assemble the cheesecake, first, take it out of the fridge. Then, run a sharp heated knife blade around the edge of the cheesecake Loosen the sides of your pan and remove it completely. Then, remove the base (optional) and place the cheesecake on a cake stand or server.

Top it with your homemade strawberry cheesecake topping and serve immediately.

Expert Tips And Tricks

  • Docking your shortbread crust has many benefits. It helps the crust bake evenly and also prevents it from puffing up in some parts. This step takes another minute to do but is worth a flawless cheesecake.
  • This cheesecake has to be baked in a water bath. It will give you a much better consistency and will ensure it bakes evenly. Don’t skip this step.
  • You can test the doneness of the Olive Garden Sicilian cheesecake recipe by doing the jiggle test or testing the internal temperature. The internal temperature of a fully baked cheesecake is 150ºF (65ºC).
  • You can use frozen strawberries for the topping as well. You don’t have to thaw them. If you do, their texture will be mushy and they will lose flavor.
  • You can adjust the consistency of your strawberry sauce by adding more or less liquid. You can also adjust the texture by using finely chopped berries or halved ones. It is a very versatile sauce!

Preparations Times And Servings

How do you keep cheesecake from sweating

In Conclusion

This Olive Garden Sicilian cheesecake recipe does take some time to make. But it is well worth every minute! And besides, it’s not every day you make such a unique delicious cheesecake!

Let us know if you tried it and how the cheesecake came out. And, if you have any other cheesecake recipes you would like us to try, let us know in the comments below.

FAQs

What’s the difference between Sicilian cheesecake and New York cheesecake?

A Sicilian cheesecake is made with ricotta cheese. A New York cheesecake (like most American cheesecakes) is made using cream cheese. Naturally, the flavor and texture between them differ a lot. Sicilian cheesecakes are a little dryer with a cakey texture. But, it is a lot lighter too. And, its flavor is tangier and generally less sweet.

Can you freeze Sicilian cheesecake?

Like any other cheesecake, you can freeze a Sicilian cheesecake. However, keep in mind that the flavor and consistency of the cheesecake will drastically change and never be as good as when they are fresh.

How do you keep cheesecake from sweating?

A sweating cheesecake is caused by any sudden changes in the temperature around it. Condensation forms on its surface, which could ruin its consistency and flavor. So, to avoid it, always slowly cool your cheesecake and only place it in the fridge once it is fully cooled.

Olive Garden Sicilian Cheesecake Recipe With Easy Sauce

Olive Garden Sicilian Cheesecake Recipe With Easy Sauce

cheesecakesworld
If you're looking for a new unique cheesecake, then you have to try this Olive Garden Sicilian cheesecake recipe with a strawberry topping. It isn't a quick cheesecake to make, but none of the good ones are! By putting in some extra time and effort, you will have a delicious talk-worthy cheesecake that will make your guests begging for the recipe!
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American, Italian
Servings 1 10-inch cheesecake

Equipment

  • 10-inch springform cake pan
  • Non-stick baking paper
  • Non-stick cooking spray (or additional melted butter)
  • Measuring cups and spoons
  • Mixing bowls
  • Rubber or silicone spatula
  • Fork
  • Cooling rack
  • Roasting tray
  • Plastic or saran wrap
  • Whisk
  • Medium saucepan

Ingredients
  

Ingredients for the shortbread crust

  • 2 cups cake flour, sifted
  • 1/2 cup granulated white sugar
  • 1 large egg, beaten
  • 1 large egg yolk, beaten
  • 3/4 cup salted butter, softened at room temperature

Ingredients for the ricotta cheesecake

  • 3 pounds ricotta cheese, room temperature
  • 1 cup granulated white sugar
  • 1/2 cup cake flour, sifted
  • 9 large eggs, room temperature
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine salt

Ingredients for the strawberry topping

  • 1 tablespoon cornstarch
  • 3 tablespoons water, lukewarm
  • 1 pound fresh strawberries, hulled and quartered
  • Lemon juice and zest, to taste
  • 1/3 cup fine sugar

Instructions
 

  • Make the shortbread crust
    To start, preheat your oven to 360ºF (180ºC). Then, line a springform cake pan with non-stick baking paper and cooking spray. Set it aside.
    To start the shortbread crust, add all of the ingredients into a large mixing bowl. Then, gently mix the ingredients until you have uniform dough.
    2 cups cake flour, sifted, 1/2 cup granulated white sugar, 1 large egg, beaten, 1 large egg yolk, beaten, 3/4 cup salted butter, softened at room temperature
  • Prebake the shortbread crust
    Press the dough into your lined springform cake pan. For this crust, make a tiny lip around the edges. This will help keep the cheesecake filling in place.
    Make sure the dough is pressed into all corners and is even. Then, prick the surface with a fork.
    Partially bake your cheesecake crust for 12-15 minutes, or until it starts lightly browning. Then, remove it and allow it to cool at room temperature.
  • Make the filling
    Lower the oven temperature to 300ºF (150ºC). Then, place a roasting tray with boiling water on the middle rack of the oven.
    Next, add the ricotta to a large mixing bowl. Using a spatula, gently mix the ricotta until you have a smooth uniform mixture. Then, add the sugar and flour. Mix until the ingredients are evenly distributed.
    Add one egg at a time, mixing well between each. After one egg has almost been fully incorporated, add the next. Repeat the steps until all the eggs have been added.
    And finally, add the lemon juice, vanilla, and salt. Mix it well until they are incorporated properly.
    3 pounds ricotta cheese, room temperature, 1 cup granulated white sugar, 1/2 cup cake flour, sifted, 9 large eggs, room temperature, 2 tablespoons lemon juice, 1 tablespoon vanilla extract, 3 tablespoons water, lukewarm, 1/4 teaspoon fine salt
  • Bake the Olive Garden Sicilian cheesecake recipe
    Pour your ricotta cheesecake batter into your crust-lined cake pan. Then, bake it inside the water bath for 75-90 minutes, or until it has been fully baked.
    Then, allow the cheesecake to properly cool and set using our foolproof technique. It will avoid any cracks or the cheesecake sinking in.
  • Make the strawberry topping
    To start your topping, whisk together the cornstarch and lukewarm water. Then, combine it with the rest of the ingredients into a medium saucepan.
    Bring the mixture to a simmer and allow it to cook for 5 minutes. Remove it from the heat and allow it to cool completely before garnishing your cheesecake.
    1 tablespoon cornstarch, 3 tablespoons water, lukewarm, 1 pound fresh strawberries, hulled and quartered, Lemon juice and zest, to taste, 1/3 cup fine sugar
  • Assemble and serve your Olive Garden Sicilian cheesecake recipe
    To assemble the cheesecake, first, take it out of the fridge. Then, run a sharp heated knife blade around the edge of the cheesecake Loosen the sides of your pan and remove it completely. Then, remove the base (optional) and place the cheesecake on a cake stand or server.
    Top it with your homemade strawberry cheesecake topping and serve immediately.
Keyword Can you freeze Sicilian cheesecake?, How do you keep cheesecake from sweating?, olive garden sicilian cheesecake recipe, What's the difference between Sicilian cheesecake and New York cheesecake?