Apple Danish Cheesecake
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup granulated sugar
1/2 cup cold butter
1/4 teaspoon almond extract
Filling:
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
1 large egg
Topping:
1/3 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds
In a small bowl, combine flour, almonds and sugar; cut in butter
until crumbly. Add extract. Shape dough into a ball; place between
two sheets of waxed paper. Roll out into a 10-inch circle.
Transfer to a greased 9-inch springform pan; gently press dough
against the bottom and up the sides of pan. Refrigerate for 30
minutes.
In a mixing bowl, beat cream cheese, sugar and cream of tartar until
smooth. Add egg; beat on low just until combined. Pour over crust.
In a bowl, combine brown sugar, flour and cinnamon. Add apples and
stir until coated. Spoon over the filling. Sprinkle with almonds.
Bake at 350F for 40 to 45 minutes or until golden brown.
Cool on a wire rack for 10 minutes. Carefully run a knife around
edge of pan to loosen; cool 1 hour longer. Refrigerate overnight and
remove sides of pan.
Makes 8 to 10 servings.