One of my favorite special occasion recipes from my mother is an apple cheese torte—a shortbread crust, cream cheese custard filling, and apple and almond topping. The apple dessert is great for the Rosh Hashanah table, but since so many holiday meals have meat, I adapted this old Sisterhood cookbook recipe (courtesy Beverly Goldstein, Beth Hillel) to make it non-dairy. You’ll only notice the substitutions if you’re really looking for them. I hope this makes everyone’s new year a little bit sweeter!
© Courtney Weiner. All Rights Reserved.
Total time: 1 hours 25 min., plus cooling time
Yield: 12 servings
- ½ cup Earth Balance non-dairy margarine
- 2/3 cup plus ¼ cup sugar
- ¾ tsp. vanilla
- 1 cup flour
- 8 oz. tofu cream cheese (such as Tofutti), softened
- 1 egg
- ½ tsp. cinnamon
- 2-3 medium to large apples (4 cups sliced)
- ¼ cups sliced almonds
Preheat oven to 450 degrees.
Cream margarine, 1/3 cup sugar, and ¼ tsp. vanilla. Blend in flour until the dough comes together. Press dough into a greased 9” springform pan to cover the bottom and 1 ½ inches of the sides.
Combine cream cheese and ¼ cup sugar and mix well. Add egg and remaining ½ tsp. vanilla and mix until blended. Pour into pastry lined pan.
Peel and thinly slice 4 cups of apples. Combine 1/3 cups sugar with cinnamon and mix. Toss cinnamon-sugar mix with apples. Spread apples over the cream cheese-egg mixture. Sprinkle almonds evenly over the top.
Bake at 450 degrees for 10 minutes. Reduce heat to 400 and bake for 25 minutes. Remove from oven. Loosen sides from the pan. Allow torte to cool before removing the outside of the pan.