“Cheesecakes” (Note: they do not actually contain cheese!)

In Baking, Pastry, Snacks on February 6, 2012 at 2:32 am

I’ve been in a baking mood of late and decided to give these little beauties a try! The recipe comes from my NZ Women’s Weekly ‘Old Fashioned Favourites.’ According to them, “small cheesecakes seem to have originated in England. They had nothing to do with cheese, except that the ingredients for the cake layer included curds, which are akin to cheese.” Basically, they are little baby jam filled pastries with pastry crosses on top – and yummy ones at that!


Recipe is as follows:

1 cup flour

60g butter

1/4 cup caster sugar

1 egg yolk

1 teaspoon water, approx.

2 tablespoons jam, approx.

Cake mixture:

60g butter

1 teaspoon vanilla essence

1/3 cup caster sugar

1 egg

3/4 cup self raising flour

1/4 cup milk


1. Lightly grease two 12 hole shallow patty pans. Sift flour into bowl, rub in butter, stir in sugar. Mix in egg yolk and enough water to make ingredients cling together. Press dough into ball; knead gently on floured surface. Cover; refrigerate 30 minutes.

2. Roll dough on floured surface until 2mm thick. Cut into 6 cm rounds; place in prepared pans.

3. Place about a 1/4 teaspoon jam in each pastry case, top with 3 level teaspoons of cake mixture. Roll pastry scraps, cut into thin strips and place on top of cake mixture.

4. bake cheesecakes in moderate oven about 15 mins or until lightly browned.

Cake mixture:

Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy; add egg, beat until combined. Stir in sifted flour and milk.

Makes 24. Can be made a day ahead – can even be frozen!

Ready to go in oven













(To give a sense of scale)

Just a few from the batch - it makes 24 in total.




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