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Classic Cream Cheese At Pistachio Cake

A home-style Pistachio made with Cream Cheese At Room Temperature, Plus Sugar, and Finely Chopped Unsalted Pistachio Nuts. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 lb
• 1 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Preheat the oven to 275F.

2. 2

   Butter an 8 by 3 inch cheesecake pan or springform.

3. 3

   Chill the pan for 5 minutes, then butter it again.

4. 4

   If using a springform, wrap the outside with foil.

5. 5

   Beat in the whole eggs 1 at a time, beating well between each addition, until the mixture is smooth and thoroughly blended.

6. 6

   Stir in the chopped pistachios.

7. 7

   Turn the batter into the prepared pan and place it in a larger pan.

8. 8

   Add enough warm water to the larger pan to reach about two-thirds of the way up the cake pan.

9. 9

   Bake the cheesecake in the middle of the oven for 1 1/2 hours, or until set.

10. 10

    Remove from the water bath and let the cake cool in the pan on a rack.

11. 11

    Refrigerate until chilled, at least 4 hours or overnight.

12. 12

    Preheat the oven to 500F.

13. 13

    In a medium bowl, beat together the egg white, almonds and remaining 1 tablespoon sugar until well blended, about 1 minute.

14. 14

    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.

15. 15

    Let cool.