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

Welsh Cheesecakes

What a discovery! Welsh cheesecakes—cheese-less delights with a layer of pastry, raspberry jam, topped with cake mixture. Divine!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Dessert
Cuisine Welsh
Servings 12 cheesecakes
Calories 206.6 kcal

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.

Notes

Recipe Notes:

  1. Cooking tips: Adjust filling to taste; use a cookie cutter for muffin tins.
  2. 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.
  3. Serving tips: Pair with fresh berries, cream, tea, coffee, or dessert wine.
  4. Pastry:
    • Plain flour
    • Unsalted cubed cold butter
    • Cold water
    • Pinch of salt
  5. 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)
Keyword Raspberry Jam