Welsh Cheesecakes

Calories: 206.6|Fat: 10.8|Carbohydrates: 24.6|Protein: 3.1 | 45

recipe ingredients tips

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What a discovery! Welsh cheesecakes—cheese-less delights with a layer of pastry, raspberry jam, topped with cake mixture. Divine!

welsh cheese cakes with bottom pie crust and filled with raspberry jam and cake batter.

Experience the simplicity of Welsh cheesecakes—layers of pastry, raspberry jam, and cake mixture. Not overly sweet, yet the raspberry jam adds a delightful sweetness. Quick to prepare, these cakes bake to perfection in just 20-22 minutes.

Why You’ll Like It

Unique layering: pastry bottom
Raspberry jam centre
Cake-like top
Similar to Bakewell tart sans almonds

For The Perfect Welsh Cheesecakes

Add just in the filling according to your taste. You might need a little more than 2 tablespoons.
Use a cookie cutter the size of your muffin tins.

What You Need

Pastry – For the pastry bottom use plain flour, unsalted cubed cold butter, cold water and a pinch of salt.
- Sugar – A little of caster sugar.
- Flour – Plain Flour + baking powder or otherwise use the same amount of self-raising flour and omit the baking powder
- Egg and Dairy – Use a medium egg and a teaspoon of milk. Replace with plant-based milk if you’re allergic to dairy.
- Lemon – Optionally add some lemon zest
- Raspberry jam – Use 2 tablespoons or more raspberry jam

Saving the Welsh Cheesecakes For Later

Leftovers: Cool cheesecake completely before storing. For refrigeration, wrap tightly and keep for up to 5 days. For freezing, wrap in plastic and foil for up to 2 months. Thaw in the refrigerator overnight or at room temperature for 1-2 hours.
Make-ahead: Prepare the pastry the night or a few hours before and refrigerate to fill and assemble the cheesecakes later.

Serving Welsh Cheesecakes

Serve the Welsh Cheesecakes similar to scones and Welsh cakes.

Add a dollop of whipped cream or clotted cream
A drizzle of honey or lemon curd
A cup of tea, coffee, or hot chocolate
Fruity cider or fresh apple juice.

More Biscuits:

Health Info

Calories: 206.6
Sugar: 6.5
Sodium: 47.3
Fat: 10.8
Carbohydrates: 24.6
Fiber: 0.6
Protein: 3.1

Welsh Cheesecakes Recipe

Print Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings 12 cheesecakes

Calories 206.6kcal

Description

What a discovery! Welsh cheesecakes—cheese-less delights with a layer of pastry, raspberry jam, topped with cake mixture. Divine!

Ingredients

For the pastry:

200 g (200g) plain flour
100 g unsalted butter cold and cubed
4 tbsp cold water
1 pinch of salt

For the filling:

50 g unsalted butter softened
50 g caster sugar
85 g plain flour
1/2 tsp baking powder
1 medium egg
1 tbsp milk
½ lemon zest optional
2 tbsp raspberry jam

Instructions

For the Pastry:

Preheat the oven to 190°C (170°C Fan) / 375°F.
Using a food processor, mix the flour, salt, and cold butter until it resembles fine breadcrumbs. Alternatively, you can rub the mixture with your fingers until it resembles breadcrumbs.
Add about 3 tablespoons of cold water to the mixture and process until it forms a ball of dough. Add more water slowly if necessary.
Place the dough onto a lightly floured surface and roll it out to a thickness of about 3mm.
Using a 9cm (3 1/2 inch) cookie cutter, cut out 12 rounds.
Carefully line the holes of a muffin tin about halfway up with the pastry, filling all 12 holes.

For the Filling:

Cream the softened butter and sugar together until light and fluffy.
Add the egg and mix thoroughly until fully combined.
Mix the baking powder into the flour.
Add half of the flour mixture to the batter and fold in until combined.
Fold the milk into the mixture.
Add the remaining flour mixture and fold in again until just combined.
Spoon about 1/2 teaspoon of raspberry jam onto the base of each pastry.
Carefully spoon the cake mixture over the jam, dividing it equally among the 12 holes.
Bake in the oven for 20 to 25 minutes, until the cakes have risen, are firm on top, and have turned a golden brown color.
Remove from the oven and allow to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Recipe Notes:

Cooking tips: Adjust filling to taste; use a cookie cutter for muffin tins.
Storing tips: Cool completely, wrap tightly. Refrigerate for 5 days or freeze for 2 months. Thaw overnight in the fridge. Add toppings after thawing for best results.
Serving tips: Pair with fresh berries, cream, tea, coffee, or dessert wine.
Pastry:
- Plain flour
- Unsalted cubed cold butter
- Cold water
- Pinch of salt
Filling:
- - Unsalted butter, softened
  - Caster sugar
  - Plain flour + baking powder or self-raising flour
  - Medium egg
  - Milk (or plant-based milk)
  - Optional: Lemon zest
  - Raspberry jam (2+ tablespoons)