I borrowed this recipe from my in-laws, who got it from their friends, Dave and Audrey. It’s TASTY. I changed things only slightly, mostly just to make my life easier and it came out exactly as I remembered it.
Apple Danish Cheesecake
1 c. flour AND 1/2 c. ground almonds AND 1/4 c. sugar
1/2 c. cold butter
1/2 t. almond extract
1 package/8 oz/ 250 g cream cheese, softened (I’ve also used 1 1/2 packages and it worked out very well!)
1/4 c. sugar AND 1/4 t. cream of tartar
1/2 c. brown sugar AND 1 T. flour AND 1 t. cinnamon
4 firm apples, peeled, cored and thinly sliced (or cubed!)
1/3 to 1/2 c. slivered almonds – we now prefer sliced almonds…purely for how it looks!
For the base, combine the 3 dry ingredients and then use a pastry cutter to finely cut in the butter. Add the almond extract and mix well.
Transfer to a well-greased 9 or 10 inch spring form pan (I also lined it with parchment, and buttered the parchment) and press it in evenly – I use the flat back of a measuring cup. Refrigerate for at least a half hour while you prepare the other layers.
For the cream cheese filling, beat the first 3 ingredients together until smooth and then add the egg, stirring just to combine. Pour and spread evenly over the cold crust.
For the apple layer, combine the 3 dry ingredients and then toss in the apples, making sure that they get well coated. Spoon over the filling and bake at 350 for about 30 minutes.
At the 30 minute mark – take out the cheesecake and sprinkle on the almonds, then bake for another 15 to 20 minutes until the almonds are lightly golden and the cheesecake does not wiggle in the middle when given a little shake. Cool for 10 minutes and then gently loosen the cheesecake from the edge of the pan. Cool at least another hour before serving, or even better, refrigerate for a few hours or overnight.
This is a great dessert, everyone loved it, it keeps well and it’s not too sweet. Yum.
- Category: Cheesecakes, Apple, Make-ahead