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
(206 votes)
Cook: 1 Hour
Serves: 12
Price: 10p per serving
Nutritional Information
Each 57g serving contains
Energy
984kj
235kcal
984kj
235kcal
12%
Fat
12.5g
12.5g
Med
18%
18%
Saturates
7.4g
7.4g
Med
37%
37%
Sugars
11.4g
11.4g
Med
13%
13%
Salt
0.4g
0.4g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1726kj/413kcal
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.