1 1/2 lb Cream cheese; at room
-temperature
1 1/4 c Plus
1 tb Sugar
3 Whole eggs; at room
-termperature
1/4 c Finely chopped unsalted
-pistachio nuts
1 Egg white
1/2 c Finely ground almonds
3 tb Apricot preserves
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 18 Aug 1993 03:06:55 GMT
Preheat the oven to 275F. Butter an 8 by 3 inch cheesecake pan or
springform. Chill the pan for 5 minutes, then butter it again. If using a
springform, wrap the outside with foil.
In a large bowl, beat the cream cheese with an electric mixer on medium
until it is very soft. Gradually beat in 1 1/4 cups of the sugar until the
mixture is light and smooth, about 5 minutes.
Beat in the whole eggs 1 at a time, beating well between each addition,
until the mixture is smooth and thoroughly blended. Stir in the chopped
pistachios.
Turn the batter into the prepared pan and place it in a larger pan. Add
enough warm water to the larger pan to reach about two-thirds of the way up
the cake pan. Bake the cheesecake in the middle of the oven for 1 1/2
hours, or until set. Remove from the water bath and let the cake cool in
the pan on a rack. Refrigerate until chilled, at least 4 hours or
overnight.
Preheat the oven to 500F. In a medium bowl, beat together the egg white,
almonds and remaining 1 tablespoon sugar until well blended, about 1
minute. Unmold the cake onto a cookie sheet, wrapping a hot wet towel
around the outside of the pan if necessary. Brush or spread the almond
meringue over th top and sides of the cake and bake in the upper third of
the oven until golden brown, about 3 minutes. Let cool.
In a small heavy sacepan, warm the apricot preserves until melted. Press
through a sieve and brush all over the cake to glaze.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings