Baked Welsh Cake Cheesecake

A Welsh twist on cheesecake featuring chunky white chocolate and cranberry Welsh cakes stirred into a creamy baked filling.

Baking Baked Dessert Cheesecake Welsh Cakes

Estimated Nutrition

Calories

847.5

kcal / serving

6780.2 kcal total

Carbs

82g

per serving

655.8 g total

Fat

52.6g

per serving

420.4 g total

Protein

13.8g

per serving

110.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

450

Self-Rising Flour

Plus extra for dusting

120

Caster Sugar

Plus extra for sprinkling

White Chocolate Drops

175

Caster Sugar

drop

Vanilla Essence

Dairy

120

Butter

piece

Egg

Free-range, beaten

tbsp

Milk

If needed to loosen dough

Butter

Plus extra for greasing

600

Cream Cheese

piece

Egg Yolk

Free-range

142

Soured Cream

Fruits

Dried Cranberries

Chopped

GrainsCereals

piece

Digestive Biscuit

tbsp

Plain Flour

NutsSeeds

pinch

Salt

0.5

tsp

Cinnamon

Ground

0.5

tsp

Nutmeg

Ground

OilsFats

120

Lard

Method

Bake the biscuit base for 10 minutes then whisk cream cheese, flour, sugar, vanilla, eggs, and soured cream together.

Arrange some Welsh cakes on the base, fold chopped cakes into the filling, pour over, and bake for 40 minutes.

Allow the cheesecake to cool completely in the tin before slicing.

Preheat oven to 180°C and combine crushed biscuits, spices, and melted butter to form a base in a 23cm tin.

Cool cakes on sugar-dusted paper while sprinkling more sugar on top.

Cook Welsh cakes in a greased pan over medium heat for 2 minutes per side until golden.

Roll dough to 6mm thickness and cut into 5cm circles.

Rub lard and butter into flour and salt, then stir in sugar, white chocolate, cranberries, and eggs to form a dough.