Alessi’s Cheesecake
Alessi’s Cheesecake — a delicate composition of creaminess, raspberry and pistachio.
Da Cipriano · Recipe
Alessi’s Cheesecake
A delicate cheesecake with raspberry, pistachios and toasted almonds — soft, elegant and quietly indulgent. A dessert shaped by texture, colour and balance, created for slow afternoons and long evenings at the table.
Method
Crush the biscuits finely and mix them with the melted butter until evenly combined. Press the mixture firmly into the base of a springform pan, about 22–24 cm in diameter. Place in the refrigerator and chill for at least 20 minutes.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Stir in the heavy cream, vanilla extract and lemon zest until the mixture is silky and well combined.
Pour the filling over the chilled base and smooth the top. Bake at 160°C with top and bottom heat for about 50 to 60 minutes. The centre should still have a slight wobble. Allow the cake to cool slowly, then refrigerate for at least 4 hours, ideally overnight.
Heat the raspberries, sugar and lemon juice in a small saucepan. Blend and strain if you prefer a smooth finish. Add the cornstarch if desired and simmer briefly until slightly thickened. Let the mixture cool completely, then spread it evenly over the chilled cheesecake.
Scatter the chopped pistachios over the raspberry layer. Press the toasted almond flakes gently around the sides of the cake. Slice with a warm knife for clean edges and serve lightly chilled.
Da Cipriano note: A cheesecake should never feel heavy. It should be soft, balanced and quietly memorable — elegant in texture, delicate in sweetness, and finished with a touch of colour and crunch.