Apple Tart Cheesecake (MRD)
Martha Ray Deen
16 ozcream cheese
2 tsppure vanilla extract
2 tsplemon zest, grated
1 1/4 cflour
1 stickbutter, room temperature
4 largeapples (baking)
1 calmonds, slivered
How to Make Apple Tart Cheesecake (MRD)
- Step 1: (so you don't get irritated later), let 2 pkgs (16oz total) cream cheese and 1 stick of butter come to room temp.
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
1 egg yolk (save egg white for filling)
Mix this together and 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!
2 pks cream cheese (16 oz. total), room temp
1/2 cup sugar
(mix these together with mixer until fluffy before adding next ingredients)
2 eggs and white of egg from pastry (add one at a time) and keep mixing together
1 tsp vanilla
Pour the filling into the pastry lined springform pan.
- Apple topping:
4 baking apples, finely chopped (about 5 cups)
(finely meaning about half the thickness of a shoestring french fry-I used a chopper to achieve uniform size)
1/4 cup white sugar
2 tsp cinnamon
Toss the apples, cinnamon and sugar together until combined well. Spoon the apples over the filling, then sprinkle the slivered almonds over the apples. I used a good amount of almonds.
- Bake at 400 degrees for 12 minutes, then turn 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.