Ingrédients pour Apple Danish Cheesecake
- 1 3/4 cups all-purpose flour
- 1/2 cup ground almonds
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) cold unsalted butter
- 1 teaspoon almond extract
- 16 ounces cream cheese
- 1/4 teaspoon cream of tartar
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 medium apples (about 2 pounds)
- 1/4 cup slivered almonds
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Comment préparer Apple Danish Cheesecake
- **Make the Crust:** In a large bowl, combine 1 ½ cups all-purpose flour, ½ cup ground almonds, and ½ cup granulated sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Add 1 teaspoon almond extract and mix until just combined.
- Gather the dough into a ball, flatten it slightly, and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 10-inch circle.
- Carefully transfer the dough to a greased 9-inch springform pan. Gently press the dough into the bottom and up the sides of the pan.
- **Prepare the Filling:** In a large bowl, beat 16 ounces cream cheese, 1 cup granulated sugar, and ¼ teaspoon cream of tartar until smooth and creamy.
- Beat in 2 large eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
- Pour the cheesecake filling over the prepared crust.
- **Make the Apple Topping:** In a medium bowl, combine ½ cup packed light brown sugar, ¼ cup all-purpose flour, and 1 teaspoon ground cinnamon.
- Add 4 medium apples (about 2 pounds), peeled, cored, and thinly sliced, and toss gently to coat.
- Spoon the apple mixture evenly over the cheesecake filling.
- Sprinkle with ¼ cup slivered almonds.
- **Bake:** Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the cheesecake is set and the topping is golden brown. The center may still jiggle slightly.
- **Cool:** Let the cheesecake cool in the pan on a wire rack for 10 minutes.
- Run a thin knife around the edge of the pan to loosen the cheesecake.
- Cool completely, at least another hour.
- Refrigerate overnight for best results before removing the sides of the pan and serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
113g
Fat
70g
Carbs
15g
