Copycat Olive Garden Cheesecake (with Strawberry Topping)

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Copycat Olive Garden Cheesecake (with Strawberry Topping)

Olive Garden Cheesecake is light and fluffy with a sweet strawberry topping. Recreate it at home with my copycat Sicilian cheesecake recipe!

Author: Donna Elick

Servings: -10

Prep Time30

Cook Time1 20

chill time4

Total Time5 50

Ingredients

For the Shortbread Cookie Crust:

1 1/2 cups shortbread cookie crumbs
1/4 cup unsalted butter melted

For the Ricotta Cheesecake:

16 ounces whole milk ricotta cheese
16 ounces cream cheese softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
zest of 1 lemon
2 tablespoons all-purpose flour

For the Strawberry Topping:

2 cups fresh strawberries hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

Instructions

Crust Preparation:

Start by heating your oven to 350°F (175°C). Take a 9-inch springform pan and grease it lightly.
Combine the shortbread cookie crumbs with the melted butter in a bowl until the mixture is evenly moistened.
Press this crumb mixture firmly onto the bottom of your greased pan to form a crust.
Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.

Cheesecake Batter:

In a large mixing bowl, use an electric mixer to blend the ricotta cheese, cream cheese, and granulated sugar until the mixture is smooth.
Add the eggs to the mixture one at a time, ensuring each is well incorporated before adding the next.
Mix in the vanilla extract and lemon zest. Then, gently fold in the flour to avoid overmixing.

Baking the Cheesecake:

Pour the cheesecake batter over the cooled crust in the springform pan.
To bake, place the pan inside a larger pan filled with hot water (water bath method), ensuring the water comes halfway up the sides of the springform pan.
Bake for approximately 60-70 minutes. The cheesecake is done when the center is set but slightly wobbly.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for a minimum of 4 hours, or overnight, to set completely.

Strawberry Topping:

While the cheesecake cools, prepare the strawberry topping by combining the strawberries, sugar, lemon juice, and vanilla extract in a saucepan over medium heat.
Cook until the strawberries are soft and have released their juices, stirring occasionally. You can mash some strawberries with a fork for a varied texture.
Allow the topping to cool down to room temperature, then chill it in the refrigerator until ready to serve.

Serving:

Once both the cheesecake and strawberry topping are chilled, carefully release the cheesecake from the springform pan. Place the cheesecake on a serving dish.
Slice and serve the cheesecake, top each slice with the prepared strawberry sauce. Enjoy!

Notes

Shortbread Crust Tips: Ensure the shortbread cookie crumbs are finely ground for a smooth and even crust. For a crunchier texture, you can add a tablespoon of granulated sugar to the crust mixture.

Cheese Texture: For the smoothest cheesecake texture, ensure both the ricotta and cream cheese are at room temperature before mixing. This helps prevent lumps in the batter.

Water Bath Method: Wrapping the bottom of the springform pan in aluminum foil before placing it in the water bath can help prevent water from seeping into the crust. The water bath is crucial for even baking and preventing cracks on the surface of the cheesecake.

Checking Doneness: The cheesecake is done when the edges look set but the center still wobbles slightly when gently shaken. It will firm up as it cools.

Cooling Time: Allow the cheesecake to cool slowly in the oven with the door slightly ajar (after turning off the oven) for about an hour to prevent sudden temperature changes that can cause cracking.

Chilling: The cheesecake needs to be thoroughly chilled to set properly, ideally overnight. This step is crucial for achieving the perfect texture and making it easier to slice.

Strawberry Topping Variation: If fresh strawberries are not in season, frozen strawberries can be used for the topping. Thaw and drain them before cooking.

Serving Suggestion: For an extra touch of elegance, serve each slice with a dollop of whipped cream and a sprig of fresh mint alongside the strawberry topping.

Storage: Store leftover cheesecake in the refrigerator, covered, for up to 4 days. The cheesecake can also be frozen without the strawberry topping for up to 2 months. Wrap slices individually in plastic wrap and place them in a freezer-safe bag. Thaw in the refrigerator before serving and top with fresh strawberry sauce.

Making Ahead: The shortbread crust and cheesecake filling can be prepared and assembled a day ahead of baking. Keep the unbaked cheesecake covered in the refrigerator until ready to bake.

Strawberry Sauce Storage: The strawberry topping can be stored in an airtight container in the refrigerator for up to 5 days. It's also delicious on ice cream, pancakes, or waffles.

Substitutions: While this recipe aims to replicate Olive Garden's dish, feel free to experiment with different berry toppings like raspberry or blueberry for a twist on the original.

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