It doesn't take much to motivate me to bake. I found a packet of Philadelphia cream cheese in the fridge the other day, picked it up and was determined to transform it into something delicious. Well, this cake is delicious. It's part cheesecake part apple tea cake...a combination that just hits all the right tastesbuds! You serve it chilled, so it's a great cake to make in advance, pop it in the fridge for 2-3 hours and wow your family, friends or dinner guests with this beauty. Those toasted nuts on top just scream decadence!
Here is what you'll need...
1/2 cup butter or margarine
1 cup caster sugar
1 cup plain flour
1 250g pkg. Philadelphia Cream Cheese
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
2 apples peeled and sliced
1/4 cup slivered Almonds
Heat oven to 200C.
Beat butter and 1/3 cup sugar in small bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with mixer until well blended. Add egg and vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar and cinnamon. Add to the sliced apples in large bowl; toss to coat. Arrange over cream cheese layer in a nice even pattern; top with nuts. Bake 10 min at 200C.
Reduce temperature to 180C and bake cake 25 min or until center is set. Cool completely. Run knife around rim of pan to loosen the edges. Remove rim. Refrigerate for 3 hours.