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Welsh cheesecake delights served with a cherry topping on a rustic wooden table.

Welsh Cheesecakes

Welsh Cheesecakes are delightful treats featuring buttery pastry encasing a tender cake with a surprise of sweet raspberry jam, making them a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Welsh
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 200 g plain flour This forms the base of the buttery pastry, giving it a comforting texture.
  • 100 g unsalted butter (cold and cubed) Chilled and cubed, this butter provides richness and flakiness to the pastry.
  • 4 tbsp cold water Essential for bringing the dough together.
  • 1 pinch salt Enhances the flavor of the pastry.
For the Filling
  • 50 g unsalted butter (softened) Creates a light and fluffy filling.
  • 50 g caster sugar Balances the richness of the butter.
  • 85 g plain flour Ensures the cakes are light yet satisfying.
  • 0.5 tsp baking powder Gives the cake its lift for fluffiness.
  • 1 medium egg Acts as a binder, contributing moisture.
  • 1 tbsp milk Adds creaminess to the batter.
  • 0.5 lemon zest optional Brightens the flavors.
  • 2 tbsp raspberry jam Adds fruity sweetness.

Method
 

Preparation
  1. Preheat the oven to 190°C (170°C Fan) / 375°F.
  2. In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture resembles fine breadcrumbs.
  3. Gradually add about 3 tablespoons of cold water. Process until it forms a ball of dough. If it's too dry, add more water slowly.
  4. Roll the dough out to a thickness of about 3mm on a floured surface.
  5. Using a 9cm (3 ½ inch) cookie cutter, cut out 12 rounds for the pastry bases.
  6. Line the holes of a muffin tin with the pastry, pressing it halfway up the sides.
Making the Filling
  1. Cream the softened butter and sugar together until light and fluffy.
  2. Add the egg and mix until fully combined.
  3. Fold half of the baking powder and flour mixture into the batter.
  4. Incorporate the milk gradually, stirring gently.
  5. Add the remaining flour mixture and fold gently until just combined.
  6. Spoon 1/2 teaspoon of raspberry jam onto each pastry base.
  7. Carefully spoon the cake mixture over the jam, dividing it equally.
Baking
  1. Bake in the oven for 20 to 25 minutes, until raised and golden brown.
  2. Allow to cool in the tin for 5 minutes before transferring to a wire rack.

Notes

For richer flavor, add vanilla extract. Chill pastry for crispiness. Experiment with different jams for variety.