Mascarpone Apple Crumble Torta Recipe
This Mascarpone Apple Crumble Torta is a decadent dessert combining creamy mascarpone and cream cheese filling with a crisp almond and flour crumble topping. Featuring layers of tart Granny Smith apples nestled in a soft cheesecake base and a buttery crumbly crust, this torta offers the perfect balance of sweet and tangy flavors. Baked to golden perfection, it is finished with a dusting of powdered sugar, making it an elegant treat ideal for any occasion.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For The Crumble:
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 4 ounces (1 stick) cold butter, diced into small pieces
- 2 tablespoons water
For The Filling:
- 8 ounces mascarpone, at room temperature
- 8 ounces cream cheese, at room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2 large Granny Smith apples, sliced
- Powdered sugar, to garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the rack in the middle to ensure even baking.
- Prepare Crumble Mixture: In a large bowl, combine the all-purpose flour, almond flour, granulated sugar, ground cinnamon, baking powder, and kosher salt. Add the cold diced butter and use your fingers to work the butter into the flour mixture until pea-sized pieces remain. Add the 2 tablespoons of water and continue to mix gently until the mixture is evenly crumbly but not overworked.
- Form Crust: Press 2/3 of the crumble mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake in the oven for 12 to 15 minutes until just set and slightly golden. Remove and allow to cool slightly.
- Prepare Filling: Using an electric mixer with a paddle attachment, beat the mascarpone, cream cheese, and sugar on high speed until fluffy and well combined, about 1 minute. Add the eggs one at a time, mixing well after each addition and scraping the sides as needed. Mix in vanilla extract and apple cider vinegar until fully incorporated and the batter is smooth and creamy.
- Assemble Torta: Pour the prepared mascarpone filling over the pre-baked crust in the springform pan. Arrange the sliced Granny Smith apples evenly on top of the filling to cover it completely. Sprinkle the remaining 1/3 of the crumble mixture over the apples as a topping.
- Bake Torta: Bake the assembled torta in the oven for approximately one hour. The crumble topping should become golden brown and the very center of the cheesecake should still jiggle slightly when gently shaken.
- Cool and Chill: Allow the torta to cool to room temperature on a wire rack. Once cooled, refrigerate the dessert for at least 2 hours to set properly.
- Serve: Remove the torta carefully from the springform pan. Dust the top with powdered sugar just before serving for an elegant finishing touch.
Notes
- Ensure butter is cold when making the crumble for a better texture.
- Room temperature mascarpone and cream cheese will mix more smoothly into the filling.
- Do not overmix the crumble mixture to retain a crumbly texture.
- Granny Smith apples provide the perfect tartness; other firm tart apples can be used as substitutes.
- The slight jiggle in the center after baking ensures a creamy texture after chilling.
- Chilling is essential for the torta to set and slice cleanly.
Keywords: Mascarpone Apple Crumble Torta, Apple Crumble Cheesecake, Italian Apple Dessert, Mascarpone Cheesecake, Crumble Torta
Find it online: https://islawhite.com/mascarpone-apple-crumble-torta-recipe/
