Scroll down for Maria Bello's recipe.Crust Ingredients: 1 cup unsalted butter 2/3 cup sugar 1/2 tsp vanilla extract 2 cups all-purpose flour 1/2 cup raspberry jam
Crust Directions: 1. Preheat oven to 450°F. 2. Cream butter, sugar, and vanilla. Blend in flour to form a ball. 3. Press dough onto bottom and about 2 inches up sides of a 9-inch springform pan. 4. Spread with a thin layer of raspberry jam. 5. Refrigerate crust while preparing filling.
Filling Ingredients: 16 oz. cream cheese 1/2 cup sugar 2 eggs 1 tsp vanilla extract
Filling Directions: 1. Combine cream cheese and sugar. Add eggs and vanilla; mix well. 2. Pour over jam-covered crust.
Topping Ingredients: 4 cups peeled, cored, and sliced apples, from about 6 medium apples
1/2 cup dried cranberries 1/3 cup sugar 1/2 tsp cinnamon 1/2 cup sliced almonds
Topping Directions: 1. Toss apples and cranberries with sugar and cinnamon; spoon over cream cheese layer and sprinkle with almonds.
Final Steps: 1. Bake torte at 450°F for 10 minutes; with torte still in oven, lower heat to 400°F and bake for 40 additional minutes. 2. Chill in refrigerator for at least 1 hour to firm up filling. 3. Use a thin knife to carefully loosen torte from sides of pan and remove. Transfer to a serving plate and enjoy!