Bavarian apple cheese cake tart

Bavarian apple cheese cake tart is a wonderful autumnal bake. It is like a traditional cheesecake on a shortcrust base, with the delicious addition of apples, cinnamon and almonds :). It definitely tastes better than it looks. Highly recommended!

Ingredients for the shortcrust base:

• 125 g butter, cold and cubed
• 50 g caster sugar
• 1 tsp vanilla extract (or vanilla sugar)
• 150 g plain flour
• a pinch of salt

Sift the flour into a bowl, add the butter and rub in or cut in quickly until the mixture resembles breadcrumbs. Add the sugar, vanilla and salt and quickly bring together to form a dough. Alternatively, you can make the mixture in a food processor, blitzing until you have a crumbly mixture.

Tip the crumbs into the base of a 23 cm springform tin lined with baking paper and press firmly into an even layer.

Bake at 180°C for about 12–15 minutes, or until lightly golden.

Ingredients for the cheesecake filling:

• 250 g full-fat or semi-fat curd cheese, finely ground three times
• 50 g caster sugar
• 2 large eggs
• 1 tsp vanilla extract

Beat all the ingredients together using the paddle attachment of a mixer until just combined.

Ingredients for the apple layer:

• 4 large cooking apples*
• 50 g caster sugar
• 1 tsp ground cinnamon

Peel and core the apples, then cut them into thin half-moon slices. Toss with the sugar and cinnamon.

To finish:

• 4 tbsp flaked almonds
• icing sugar

Pour the cheesecake mixture over the pre-baked base (it can still be hot). Arrange the cinnamon-coated apples evenly over the top. Sprinkle with the flaked almonds.

Bake at 180°C for about 45 minutes, or until the cheesecake is set and the top is lightly golden. Remove from the oven, leave to cool and dust with icing sugar.

* Good cooking apples: in Poland, varieties such as Szara Reneta, Antonówka and Koksa; in the UK, Cox, Russet and other good cooking apples.

Enjoy!

Recipe source: CinCin.