apple tart cheesecake (mrd)

How To Make apple tart cheesecake (mrd)

• 
  Step 1
  Step 1: (so you don't get irritated later), let 2 pkg (16 oz total) of cream cheese and 1 stick of butter come to room temp.
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  Step 2
  Pastry: Mix together 1 1/4 cups flour, 1 stick room temp butter (not melted, still firm), 1/4 cup sugar, zest of 1 lemon, 1 tsp vanilla, and 1 egg yolk (save the egg white for filling). Spread it out into a springform pan, going up the sides to within a half inch of the top. It will be thin and you will have to spread it and do your best to make it as even as possible!
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  Step 3
  Filling: Mix together 2 packages of room temp cream cheese (16 oz total) and 1/2 cup sugar until fluffy before adding the next ingredients. Once fluffy, add 2 eggs and white of 1 egg from the pastry. Add one at a time and keep mixing together. Add 1 tsp of vanilla extract. Pour the filling into the pastry-lined springform pan.
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  Step 4
  Apple topping: Finely chop 4 baking (about 5 cups; finely meaning about half the thickness of a shoestring french fry. I use a chopper to achieve a uniform size). Toss the apples in 1/4 cup white sugar and 2 tsp cinnamon. Toss until combined well. Spoon the apples over the filling.
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  Step 5
  Then sprinkle 1 cup of slivered almonds over the apples. I use a good amount of almonds.
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  Step 6
  Bake at 400 degrees for 12 minutes. Then turn the oven down to 375 degrees for an additional 30 minutes. Be careful taking it out of the oven, as it will still be fluffy and can "fall". Let it cool on a rack for 30 minutes before transferring to the fridge to cool for at least 2 hours. Enjoy!
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