Alessi’s New York Cheese Cake

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Made by Alessandro Cipriano



  • 150 g graham cracker, digestive biscuits, or vanilla wafer crumbs (crush it in a food processor)
  •  2 tablespoons sugar
  • 65 g unsalted butter, melted


  •  900 g full-fat cream cheese, at room temperature
  •  225 g sugar
  •  2 tablespoons cornstarch
  •  4 large eggs plus 1 egg yolk , at room temperature
  •  120 ml heavy cream
  •  1 and 1/2 teaspoons vanilla extract
  •  Grated lemon zest from 1 small lemon (1 teaspoon)


  • 300 gr frozen raspberries
  • 75 ml water
  • 70 gr white sugar
  • 3 leafs gelatine


  • Almonds, rosted and crushed
  • Pistachios, chopped
  • Lemon Zest, chopped        

How to do it!


Preheat oven to 180C

In a food processor, mix together cookies, butter and a pinch of salt, and pulse until finely crumbly.

Spray with oil the bottom and sides of a 20cm springform pan. Fold in the crust mixture onto the bottom and sides, and press firmly. Then refrigerate until ready to use.

In a bowl, beat cream cheese, together with sugar until light and smooth. Beat in the eggs, one at the time, mixing until just combined. Then stir in the lemon zest and a pinch of salt.

Wrap aluminium foil tightly around bottom and sides of the pan. Pour the filling evenly over the bottom of the pan. Then transfer the pan into a large roasting dish.

Fill the roasting dish with boiling water, halfway through the springform pan.

Bake for about 1h15m -1h30m or until the cheesecake hardly moves.

Remove the springform pan from the water bath, remove foil and refrigerate the cheesecake for at least 5-7 hours or overnight.

In the meantime, prepare the raspberry topping (I use my nutri bullet), add the raspberry, sugar and water and blend it for a couple seconds.

Soak the gelatin leaves in water. Then melt the gelatin briefly in a pan. Then spread the mass over the cake. Chill for another 3-4 hours.

Garnish the edge of the cheesecake with the roasted almonds. The chopped pistachios and lemon zest on top. Ready to serve, enjoy!