Welsh cheesecakes

Welsh cheesecakes

These Welsh cheesecakes have no cheese! Instead this is a quick recipe for jam-filled cakes that makes an easy tea time treat

, 24 March 2020

(191 votes)

Welsh cheesecakes

  • 1 Hour

  • Serves: 12

Add to basket
Nutritional Info
Each 57g serving contains

  • Energy

    984KJ

    235KCAL

    12%

  • Fat

    12.5g

    high

    18%

  • Saturates

    7.4g

    high

    37%

  • Sugars

    11.4g

    med

    13%

  • Salt

    0.4g

    med

    7%
of your reference intake.
Typical energy values per 100g: 1726kJ/412kcal.
Ingredients
  • 200g plain flour, plus extra for rolling out
  • Pinch of salt
  • 100g butter, chilled (plus 65g, softened)
  • 100g raspberry jam
  • 65g caster sugar
  • 1 large egg
  • 65g self-raising flour, sifted
  • 1 tbsp milk
Method

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Sift the plain flour and salt into a bowl. Cut the chilled butter into small pieces and rub in with your fingertips until it resembles breadcrumbs. Sprinkle on 4-5 tbsp cold water and mix with a round-bladed knife to make a stiff dough.

  • Roll out on a lightly floured surface to the thickness of a pound coin and cut out 12 x 9cm rounds. Use to line the holes in a bun tin.

  • Put a rounded teaspoon of jam in each pastry case.

  • Beat the softened butter with the caster sugar until light and fluffy.

  • Lightly beat the egg in another bowl, then gradually beat it into the butter mixture. Stir in the flour and milk.

  • Put a spoonful of cake mixture on top of the jam in each tart.

  • Bake for 25 minutes.