Creamy Sicilian Cheesecake

Preheat the oven to 350 degrees F.

Lightly grease a 9" springform pan with cooking spray, butter, or oil, and line the sides with parchment paper.

In a food processor, add the graham crackers and pulse until they form fine crumbs.

Add the brown sugar, salt, and melted butter, and continue pulsing until fully combined.

Pour the crust crumbs into the prepared springform pan, and use a measuring cup or small bowl to pack the crust down and press it up the sides about 2".

Bake the crust for 10 minutes until set and golden.

Allow to cool completely.

Lower the oven temperature to 325 degrees F.

Place a 9x13 cake pan on the bottom rack.

In a large saucepan, bring about 6 cups of water to a boil.

Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese, ricotta, sugar, and cornstarch.

Mix on low speed until fully combined and smooth, then scrape down the bowl.*

Then mix the eggs in one at a time (still on low speed), scraping down the bowl in between each addition. Add in the vanilla paste with the egg yolk.

Scrape the bowl down one last time, then pour the filling into the cooled crust and smooth out the top.

Carefully pour the boiling water into the 9x13 pan.

Place the cheesecake above the pan on the middle rack.

Bake for about 1 hour - 1 hour 10 minutes until the edges puff up and the center jiggles slightly.

Once the cheesecake is done baking, turn the oven off and crack open the door. Leave the cheesecake in the oven for 1 hour.

Then, take the cheesecake out of the oven and allow to cool at room temperature for an additional hour.

Place the cheesecake in the fridge, and chill overnight.

The next day, remove the cheesecake from the pan.

Top with fresh strawberries and enjoy!