@rose.s886: Where do you buy designer handbags, clothing & perfume for FB & IG inspo?👜

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Creamy Mascarpone Cheesecake with Cinnamon Apples and Golden Almond Crumble Recipe -COOKING WITH BRIGHT EYES Ingredients: For the crumble and base: - 190 g plain flour - 100 g almond flour - 50 g granulated sugar - ½ teaspoon ground cinnamon - 1 teaspoon baking powder - ½ teaspoon salt - 170 g cold unsalted butter, cut into small cubes - 2 tablespoons cold water For the filling: - 225 g mascarpone cheese, at room temperature - 225 g cream cheese, at room temperature - 150 g granulated sugar - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 tablespoon apple cider vinegar - 2 large Granny Smith apples, peeled, cored, and thinly sliced - 1 tablespoon icing sugar, for dusting Directions: 1. Preheat the oven to 175°C (350°F). Position a rack in the middle of the oven and lightly grease a 23 cm (9-inch) springform cake tin. 2. In a large bowl, combine the plain flour, almond flour, sugar, cinnamon, baking powder, and salt. 3. Add the cold butter and rub it into the flour mixture with your fingertips until coarse crumbs form, leaving a few small butter pieces. Add the cold water and mix gently until the crumbs hold together loosely. Avoid overworking the mixture. 4. Set aside approximately one-third of the crumble mixture. Press the remaining two-thirds firmly into the base of the prepared tin to create an even crust. 5. Bake the crust for 12–15 minutes, until lightly golden and just set. Remove from the oven and allow it to cool slightly. 6. In a mixing bowl, beat the mascarpone, cream cheese, and sugar until smooth and fluffy. 7. Add the eggs one at a time, mixing until incorporated. Stir in the vanilla extract and apple cider vinegar until the filling is creamy and evenly combined. 8. Pour the mascarpone filling over the partially baked crust and smooth the surface. 9. Arrange the thinly sliced apples evenly over the filling, overlapping them slightly if desired. 10. Sprinkle the reserved crumble mixture over the apples to create a generous, rustic topping. 11. Bake for approximately 55–65 minutes, until the crumble is golden and the cheesecake is mostly set with a slight wobble in the centre. If the topping browns too quickly, loosely cover the tin with foil. 12. Remove from the oven and allow the torta to cool to room temperature. Refrigerate for at least 2 hours before carefully removing it from the tin. 13. Dust with icing sugar just before serving. Slice with a clean, sharp knife for neat portions. Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 3 hours 35 minutes, including chilling Kcal: Approximately 450 kcal | Servings: 10 servings

Creamy Mascarpone Cheesecake with Cinnamon Apples and Golden Almond Crumble Recipe -COOKING WITH BRIGHT EYES Ingredients: For the crumble and base: - 190 g plain flour - 100 g almond flour - 50 g granulated sugar - ½ teaspoon ground cinnamon - 1 teaspoon baking powder - ½ teaspoon salt - 170 g cold unsalted butter, cut into small cubes - 2 tablespoons cold water For the filling: - 225 g mascarpone cheese, at room temperature - 225 g cream cheese, at room temperature - 150 g granulated sugar - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 tablespoon apple cider vinegar - 2 large Granny Smith apples, peeled, cored, and thinly sliced - 1 tablespoon icing sugar, for dusting Directions: 1. Preheat the oven to 175°C (350°F). Position a rack in the middle of the oven and lightly grease a 23 cm (9-inch) springform cake tin. 2. In a large bowl, combine the plain flour, almond flour, sugar, cinnamon, baking powder, and salt. 3. Add the cold butter and rub it into the flour mixture with your fingertips until coarse crumbs form, leaving a few small butter pieces. Add the cold water and mix gently until the crumbs hold together loosely. Avoid overworking the mixture. 4. Set aside approximately one-third of the crumble mixture. Press the remaining two-thirds firmly into the base of the prepared tin to create an even crust. 5. Bake the crust for 12–15 minutes, until lightly golden and just set. Remove from the oven and allow it to cool slightly. 6. In a mixing bowl, beat the mascarpone, cream cheese, and sugar until smooth and fluffy. 7. Add the eggs one at a time, mixing until incorporated. Stir in the vanilla extract and apple cider vinegar until the filling is creamy and evenly combined. 8. Pour the mascarpone filling over the partially baked crust and smooth the surface. 9. Arrange the thinly sliced apples evenly over the filling, overlapping them slightly if desired. 10. Sprinkle the reserved crumble mixture over the apples to create a generous, rustic topping. 11. Bake for approximately 55–65 minutes, until the crumble is golden and the cheesecake is mostly set with a slight wobble in the centre. If the topping browns too quickly, loosely cover the tin with foil. 12. Remove from the oven and allow the torta to cool to room temperature. Refrigerate for at least 2 hours before carefully removing it from the tin. 13. Dust with icing sugar just before serving. Slice with a clean, sharp knife for neat portions. Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 3 hours 35 minutes, including chilling Kcal: Approximately 450 kcal | Servings: 10 servings

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