Apple Cheese Platz
Submitted by Bearlady
German-style apple cream cheese tart with a buttery pressed crust, raspberry jam layer, and cinnamon-spiced apples topped with sliced almonds. Baked in a springform for easy serving.
YIELD
8 servingsPREP
45 minCOOK
15 minREADY
60 minThis platz brings together three layers of goodness in one springform pan. First comes a buttery crust pressed up the sides, then a sweet layer of raspberry jam, followed by a light cream cheese filling.
The topping is pure fall: apple slices tossed with cinnamon and sugar, arranged over the filling, then scattered with sliced almonds. The high heat start gives everything a head start, then you lower the temperature to finish baking until the apples turn tender.
Cool it slightly before removing the pan rim, and you’ll have a showstopper dessert that slices beautifully.
Baker’s Tips
- Press crust evenly 1½ inches up the sides of a 10-inch springform
- Spread jam carefully to avoid disturbing the crust
- Toss apple slices thoroughly with cinnamon-sugar for even coating
- The two-temperature baking ensures the crust sets before the filling overcooks
Ingredients
Directions
Preheat oven to 450F. Cream butter and sugar together thoroughly. Blend in flour. Press evenly onto bottom and 1½ inch up sides of 1½ inch springform pan. Spread jam evenly over the bottom the crust.
Beat all filling ingredients together with the electric mixer until smooth and light. Spread over jam.
Toss apples, sugar and cinnamon together to coat well. Spoon over filling. Sprinkle with almonds. Bake at 450F for 10 minutes, then reduce heat to 400℉ (200℃) for 25 to 30 minutes or until set and apples are tender.
Cool slightly and remove pan rim.
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