baking

August 8 2026

Philadelphia Pear Tart

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Philadelphia Pear Tart

A delicate buttery tart with sweet pears, a creamy Philadelphia filling and a subtle touch of lemon.

Philadelphia Pear Tart is a timeless homemade dessert that combines a delicate buttery pastry with a creamy filling and sweet, ripe pears. Elegant yet wonderfully simple, it is perfect for afternoon tea, family gatherings or any occasion where seasonal fruit takes centre stage.

Method

How to do it

Place the eggs and sugar in a bowl and beat until light and foamy.
Add the softened butter and continue mixing until well combined.
Add the sifted flour and baking powder. Mix until a compact dough forms. Do not knead the dough.
Shape the dough into a ball, wrap in cling film and refrigerate for approximately 1 hour.
Preheat the oven to 200°C using top and bottom heat.
Grease a round tart tin with butter.
Roll out the chilled dough on a lightly floured surface to approximately 33 cm in diameter. Place it into the prepared tin, prick the base with a fork and trim the edges neatly.
Sprinkle the ground hazelnuts or almonds evenly over the pastry base.
Peel and core the pears, then cut them into medium-sized long wedges. Arrange the pear pieces evenly over the tart base.
In a separate bowl, whisk together the milk, cream, egg, sugar and lemon zest. Stir in the Philadelphia Cream Cheese until smooth.
Pour the filling evenly over the pears.
Bake on the middle shelf for approximately 35–45 minutes, until the filling is set and the tart is beautifully golden.
Allow the tart to cool on a wire rack. Dust with powdered sugar before serving.

Alessandro’s Note:
The ground hazelnuts or almonds create a delicate layer beneath the pears. They absorb some of the natural fruit juices, add a subtle nutty flavour and help keep the pastry base beautifully crisp.

Philadelphia cream cheese filling for pear tart

Philadelphia Pear Tart fresh from the oven

April 8 2026

Alessi’s Cheesecake

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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.

Fresh raspberries in a glass bowl for cheesecake topping — Fresh raspberries — vibrant, delicate and full of natural sweetness.

Toasted almond flakes for cheesecake crust and decoration — Toasted almond flakes — adding warmth, texture and a delicate crunch.

Method

1Prepare the base

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.

2Make the filling

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.

3Bake the cheesecake

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.

4Prepare the raspberry layer

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.

5Finish and serve

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.

Freshly baked cheesecake in springform pan, golden top — Fresh from the oven — the moment where texture begins to set.

Chopped pistachios and almond crumble for cheesecake topping — Finely chopped pistachios and almond crumble — a delicate finishing touch.

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.

Recipe by

Alessandro Cipriano

Curated recipes, aesthetic hosting and refined culinary storytelling.

Food, like music, lives through nuance, rhythm and atmosphere. This recipe is part of a curated culinary world shaped by taste, elegance and a quiet love for detail — from the first ingredient to the final presentation.

From the kitchen of Alessandro Cipriano.