Of course! Get ready for a taste of Italian elegance. This Tuscan Cream Dream Cheesecake is a rich, velvety, and sophisticated dessert that incorporates the classic flavors of Tuscany—luscious ricotta, bright lemon, and a hint of almond.
This recipe creates a lighter, more delicate cheesecake than the classic New York style, with a complex and dreamy texture.
Tuscan Cream Dream Cheesecake
This recipe uses a water bath to ensure an ultra-creamy, crack-free top.
Yields: One 9-inch cheesecake (10-12 servings)
Prep time: 30 minutes
Bake time: 1 hour 30 minutes + cooling overnight
Ingredients
For the Crust:
· 1 ½ cups (150g) almond biscotti (or Amaretti cookies), crushed into fine crumbs
· ½ cup (55g) blanched almonds, finely ground
· ¼ cup (50g) granulated sugar
· 6 tbsp (85g) unsalted butter, melted
· ¼ tsp almond extract
For the Filling:
· 1 lb (450g) full-fat cream cheese, softened to room temperature
· 1 lb (450g) whole-milk ricotta cheese
· 1 ¼ cups (250g) granulated sugar
· 4 large eggs, at room temperature
· ¾ cup (180ml) heavy cream
· ¼ cup (30g) all-purpose flour
· 2 tsp vanilla extract
· 1 tsp almond extract
· Zest of 1 large lemon
· 2 tbsp fresh lemon juice
· Pinch of salt
For the Honey-Lemon Glaze (Optional):
· ½ cup (120ml) heavy cream
· 1 cup (170g) white chocolate chips
· 1 tbsp honey
· 1 tsp lemon zest
· Sliced almonds, toasted, for garnish
Instructions
- Prepare the Crust:
· Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil to prevent water leakage.
· In a medium bowl, mix the crushed biscotti, ground almonds, and sugar. Stir in the melted butter and almond extract until the mixture resembles wet sand.
· Press the mixture firmly and evenly into the bottom of the prepared springform pan.
· Bake for 10-12 minutes until fragrant and lightly golden. Let it cool on a wire rack while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- Prepare the Filling:
· In a large food processor, pulse the ricotta cheese until it’s completely smooth. This step is crucial for a silky texture.
· In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened cream cheese and sugar on medium speed until completely smooth and creamy, about 3-4 minutes. Scrape down the bowl.
· With the mixer on low, add the smoothed ricotta and mix until combined.
· Add the eggs one at a time, mixing until just incorporated after each addition. Scrape the bowl well.
· Add the heavy cream, flour, vanilla and almond extracts, lemon zest, lemon juice, and salt. Mix on low until the batter is smooth and homogenous. Do not overmix.
- Bake in a Water Bath:
· Place the foil-wrapped springform pan into a large roasting pan. Pour the filling over the cooled crust.
· Bring a kettle of water to a boil. Place the roasting pan in the oven and carefully pour the hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
· Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. The edges of the cheesecake will be set, but the center will still have a slight jiggle when you gently shake the pan.
· Turn off the oven, crack the oven door open, and let the cheesecake cool in the water bath for 1 hour. This gradual cooling prevents cracking.
- Chill:
· Remove the cheesecake from the water bath and carefully remove the foil. Run a thin knife around the edge of the pan to loosen it.
· Let it cool completely on a wire rack, then cover loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Add the Glaze and Serve (Optional):
· Before serving, make the glaze: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the white chocolate chips and honey in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth. Stir in the lemon zest.
· Let the glaze cool slightly until it thickens a bit, then pour it over the chilled cheesecake. Spread it evenly and immediately garnish with toasted sliced almonds.
· Release the springform ring, slice with a warm, clean knife, and serve.
Why This is a “Dream” Cheesecake:
· Dual-Cheese Base: The combination of cream cheese and smooth, pureed ricotta creates a uniquely light yet rich texture that is classic to Tuscan-style desserts.
· Flavor Infusion: The almond (from the crust and extract) and bright lemon are a classic Italian pairing that feels both rustic and refined.
· Water Bath Magic: This essential technique ensures gentle, even heating for a creamy, dreamy consistency without any cracks.
Pro-Tips for Success:
· Room Temperature is Key: All refrigerated ingredients must be at room temperature to blend smoothly and avoid a lumpy filling.
· Smooth the Ricotta: Do not skip processing the ricotta. This eliminates any graininess and is the secret to the “dreamy” texture.
· Don’t Overbake: The center should still jiggle slightly when you remove it from the oven. It will continue to set as it cools.
· Patience is a Virtue: The long, slow chill is non-negotiable for the flavors to meld and the texture to set perfectly.
Enjoy a slice of this incredible, creamy dream! It’s a show-stopping dessert that transports you straight to the heart of Tuscany.