Recipes
Recipes

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

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

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(206 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 12

Cooking Time

Price: 10p per serving

Nutritional Information

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/413kcal

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

1
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.
2
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.
3
Put a rounded teaspoon of jam in each pastry case.
4
Beat the softened butter with the caster sugar until light and fluffy.
5
Lightly beat the egg in another bowl, then gradually beat it into the butter mixture. Stir in the flour and milk.
6
Put a spoonful of cake mixture on top of the jam in each tart.
7
Bake for 25 minutes.