Apple and Cheese Torte

Apple and Cheese Torte

******TCCPA Kitchen Tested
Base:

125 ml (1/2 cup) Butter, softened
75 ml (1/4 cup) Granulated Sugar
250 ml (1 cup) All-Purpose Flour
75 ml (1/3 cup) Raspberry (seedless) or Apricot Jam

Filling:

1 pkg (8 oz/250g) Light Cream Cheese, softened
50 ml (1/8 cup) Granulated Sugar
1 egg
5 ml (1 tsp) Vanilla

Topping:

750 ml (3 cups) Peeled, Thinly Sliced Apples (I use 2-3 med. size Gala apples)
50 ml (1/8 cup) Granulated Sugar
2 ml (1/2 tsp) Cinnamon
125 ml (1/2 cup) Sliced Almonds

Method:

1. Cream butter and sugar together. Blend in flour.
2. Press mixture evenly onto bottom of 8 ½” (22 cm) spring-form pan, and 1 ½” up sides of pan.
3. Spread jam evenly over bottom of base.
4. Beat all filling ingredients together with electric mixer until smooth and light, then spread over jam.
5. Toss apples, sugar and cinnamon together to coat well, and spoon over filling.
6. Sprinkle with almonds.
7. Bake at 400(F) for 10 minutes, then reduce heat to 350(F) for 20 minutes or until set and apples are tender.
8. Cool slightly, then remove pan rim.

Helpful hints: Apples in the torte have more flavor when slightly warm or at room temperature. Refrigerate leftovers.

Contributor: ELIZABETH