A classic apple dessert, with a shortbread base, a cream cheese layer and an apple and almond topping.
1/2cupbutterat room temperature
8ozcream cheesefull fat, at room temperature
4cupsapplespeeled, cored and sliced
Icing/Confectioners' Sugarfor dusting before serving
Preheat oven to 450F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper. Set aside.
Base: In a medium bowl, cream together the butter, sugar and vanilla with an electric mixer or in a stand mixer fitted with the paddle attachment. Blend in the flour, just until combined. Press mixture into the bottom of the prepared springform pan. *Note: If your springform pan is prone to leaking, be sure to press base up the side just a touch, to cover the joint where the two pieces join. Spread raspberry jam evenly overtop of base. Set aside.
Filling: In a medium bowl with an electric mixer or a stand mixer with the paddle attachment, combine the cream cheese and sugar. Add the egg and vanilla and mix well. Pour over the jam layer in the pan.
Topping: Toss the prepared apples with the sugar and cinnamon and spoon over the cream cheese mixture. Sprinkle with sliced almonds.
*I've never had the filling leak myself, but if you want to be extra cautious in this regard, place your springform pan on top of a baking sheet to bake.
Bake at 450F for 10 minutes, then reduce oven temperature to 400F and continue cooking for an additional 25 minutes. If almond topping seems to be browned enough towards the end part of cooking, loosely cover the top of the pan with a sheet of aluminum foil, to prevent further browning.
Cool and carefully remove sides of pan. Refrigerate until needed. Remove from the refrigerator for 10-15 minutes before serving.
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!