Bavarian Apple Torte
My mom has been making this Bavarian Apple Torte for as far as I can remember. The flavourful cake is made up of a buttery shortbread crust – which my dad says is the best part – a creamy vanilla cheesecake filling and fresh cinnamon apple topping. The components of the cake complement each other very well. While the shortbread crust and cheesecake filling contribute richness to the cake, it is balanced by the bright and fresh apple topping. This recipe is a keeper and will likely become a part of your recipe collection as it is mine!
Tips for Making a Perfect Torte
- Cream the butter and sugar sufficiently (Shortbread Crust): Creaming the butter and icing sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat. This increases the leavening of the shortcrust dough during baking, resulting in a lighter texture.
- Do not over-mix the dough: If the dough is over-mixed after the flour has been added too much gluten may develop. This could cause the dough to shrink as it bakes or give the baked dough a tough texture.
- Make sure the filling is smooth: Any lumps in the filling will result in lumps in the baked cheesecake. To prevent lumps from forming in the filling, make sure the cream cheese and egg are at room temperature before mixing. Also make sure the cream cheese/sugar mixture is smooth before adding the egg.
- Mix briefly once the egg is added: Mix the filling briefly once the egg is added. If the batter is beaten too much after the egg is added the cheesecake may rise too much in the oven. This can create a top that is not level and cracks in the cheesecake.
- Prevent cracks during cooling: To prevent cracks from forming as the cheesecake cools, run a sharp knife around the crust in contact with the pan once the cheesecake is removed from the oven.
- Let the cheesecake rest: Let the cheesecake rest in the refrigerator for a couple of days before serving to enhance its flavour and allow it to set fully
Recipe Q & A
Q: How can I get rid of lumps in my cheesecake filling?
A: Transfer the filling to a blender or food processor and blend until smooth.
Q: How do I know when the cheesecake is baked?
A: It is difficult to determine when the cheesecake centre is set since it is covered with apples. It will usually be set once the apples and almonds achieve a brown colour. You can also see if it is set by carefully lifting up the layer of apples at the centre.
Bavarian Apple Torte
Recipe By: Blue Ribbon Eats, adapted from this recipe by Kraft.
Servings: ~12
Prep Time: 50 minutes
Baking Time: ~35 minutes
INGREDIENTS
Shortbread Crust:
120g unsalted butter, at room temperature
1/3 cup white sugar
1 cup all-purpose flour
Cheesecake Filling:
8 ounces cream cheese, at room temperature
1/3 cup white sugar
1 large egg, at room temperature
1/2 teaspoon high-quality natural vanilla extract
Topping:
4 medium honeycrisp apples, peeled, cored and thinly sliced lengthwise
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds
INSTRUCTIONS
Shortbread Crust:
- In the bowl of a mixer add butter and sugar. Mix on medium-high speed using a paddle attachment until light and fluffy. Add flour and mix on low speed just until combined.
- Grease the bottom of a 9-inch circular springform pan (link) with butter. Cut a circle of parchment paper the size of the bottom of the springform pan. Place inside the cake pan. Grease the top of the parchment paper with butter.
- Cover the bottom and 2 inches up the side of the cake pan with the shortbread dough. Refrigerate for ~30 minutes.
Cheesecake Filling:
- In the bowl of a mixer add the cream cheese, sugar and vanilla extract. Mix on medium-high speed using a paddle attachment until light and smooth. Add egg and mix on low speed just until blended.
Topping:
- In a large bowl add the sliced apples, cinnamon and sugar. Toss to combine.
- Pour the cheesecake filling into the chilled crust.
- Cover the top of the filling with the apple topping. Sprinkle with sliced almonds.
- Bake the cheesecake at 425°F for 10 minutes. Then bake at 375°F for ~25 minutes, or until the apples and almonds have browned and the centre of the cheesecake is set.
- Let the cheesecake cool on a wire rack to room temperature. Refrigerate for 1-2 days before serving.
Yields 12 servings
50 minPrep Time
35 minCook Time
1 hr, 25 Total Time
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Ingredients
120g unsalted butter, at room temperature
1/3 cup white sugar
1 cup all-purpose flour
8 ounces cream cheese, at room temperature
1/3 cup white sugar
1 large egg, at room temperature
1/2 teaspoon high-quality natural vanilla extract
4 medium honeycrisp apples, peeled, cored and thinly sliced lengthwise
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds
Instructions
- In the bowl of a mixer add butter and sugar. Mix on medium-high speed using a paddle attachment until light and fluffy. Add flour and mix on low speed just until combined.
- Grease the bottom of a 9-inch circular springform pan (link) with butter. Cut a circle of parchment paper the size of the bottom of the springform pan. Place inside the cake pan. Grease the top of the parchment paper with butter.
- Cover the bottom and 2 inches up the side of the cake pan with the shortbread dough. Refrigerate for ~30 minutes.
- In the bowl of a mixer add the cream cheese, sugar and vanilla extract. Mix on medium-high speed using a paddle attachment until light and smooth. Add egg and mix on low speed just until blended.
- In a large bowl add the sliced apples, cinnamon and sugar. Toss to combine.
- Pour the cheesecake filling into the chilled crust.
- Cover the top of the filling with the apple topping. Sprinkle with sliced almonds.
- Bake the cheesecake at 425°F for 10 minutes. Then bake at 375°F for ~25 minutes, or until the apples and almonds have browned and the centre of the cheesecake is set.
- Let the cheesecake cool on a wire rack to room temperature. Refrigerate for 1-2 days before serving.
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