Gluten Free Mix and Apple Cheesecake Tart
1 c. potato starch (NOT potato flour)
½ c. tapioca starch
1/3 cup confectioner sugar
1/2 cup (1 stick) cold margarine, cut into small pieces
One 8-ounce cream cheese, at room temperature (I used Tofutti cream cheese)
1/4 cup granulated white sugar
1/2 teaspoon ground cinnamon (I used more cinnamon – 1 1/2 teaspoons)
Preheat oven to 450 degrees F and place rack in center of oven. Grease or spray ) a 9 inch springform pan.
CRUST: In the bowl of your food processor place the flour and sugar. Pulse to blend together. Add butter and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.
FILLING: In a food processor process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping.
Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the springform pan on a larger baking sheet to catch the drips.
Bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and place on wire rack to cool. Sprinkle with confectioner’s sugar and serve at room
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