Baked Welsh cake cheesecake recipe
 A Welsh take on the classic cheesecake. The chunky Welsh cakes stirred into the mixture add an interesting texture. 450g/1lb self-raising flour, plus extra for dustingpinch salt120g/4½oz lard120g/4½oz butter120g/4½oz caster sugar, plus extra for sprinkling50g/1¾oz white chocolate drops75g/2½oz dried cranberries, chopped2 free-range eggs, beaten1-2 tbsp milk, if needed 450g/1lb self-raising flour, plus extra for dusting pinch salt 120g/4½oz lard 120g/4½oz butter 120g/4½oz caster sugar, plus extra for sprinkling 50g/1¾oz white chocolate drops 75g/2½oz dried cranberries, chopped 2 free-range eggs, beaten 1-2 tbsp milk, if needed 12–14 digestive biscuits, or 15 small shortbreads50g/1¾oz butter, plus extra for greasing½ tsp ground cinnamon½ tsp ground nutmeg600g/1lb 5oz cream cheese2 tbsp plain flour175g/6oz caster sugar3 drops vanilla essence2 free-range eggs1 free-range egg yolk142g/5oz soured cream 12–14 digestive biscuits, or 15 small shortbreads 50g/1¾oz butter, plus extra for greasing ½ tsp ground cinnamon ½ tsp ground nutmeg 600g/1lb 5oz cream cheese 2 tbsp plain flour 175g/6oz caster sugar 3 drops vanilla essence 2 free-range eggs 1 free-range egg yolk 142g/5oz soured cream Method For the Welsh cakes, tip the flour into a large bowl and add the salt. Rub the lard and butter into the flour until the mixture resembles breadcrumbs. Stir in the caster sugar, then add the white chocolate and cranberries and mix until well combined. Add the eggs and mix with your hands until the mixture comes together in a smooth dough, adding milk if needed to loosen the dough. Roll the mixture out on a floured work surface to a thickness of 6mm/¼in. Cut circles from the dough using a 5cm/2in pastry cutter – this mixture should make about 50.Grease a heavy frying pan with butter and heat over a high heat. Once hot, reduce the heat, place a few Welsh cakes into the hot pan and cook for 1-2 minutes on each side, or until golden-brown. Keep an eye on the heat, increasing or decreasing as necessary. If the pan is too cool the Welsh cakes will spread, if too hot, they will burn on the outside. Once the Welsh cakes are cooked, place them onto greaseproof paper sprinkled with caster sugar. Sprinkle with caster sugar and set aside to cool. Repeat with the remaining Welsh cakes.For the cheesecake, preheat the oven to 180C/350F/Gas 4. Put the digestive biscuits in a freezer bag and crush them gently with a rolling pin. Melt the butter in pan and mix in the crushed biscuits and spices. Press this mixture into a 23cm/9in springform tin and bake for 5–10 minutes, then set aside to cool.Whisk the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and soured cream in a bowl until well combined.Cut up four or five of the Welsh cakes into chunky pieces and gently fold them into the mixture. Arrange some of the remaining Welsh cakes over the biscuit base until it is covered and then pour the cream cheese mixture on top. Bake for 35-40 minutes or until the cheesecake is slightly wobbly in the centre but able to hold its shape.Leave to cool in the tin and serve in slices, warm or cold. For the Welsh cakes, tip the flour into a large bowl and add the salt. Rub the lard and butter into the flour until the mixture resembles breadcrumbs. Stir in the caster sugar, then add the white chocolate and cranberries and mix until well combined. Add the eggs and mix with your hands until the mixture comes together in a smooth dough, adding milk if needed to loosen the dough. Roll the mixture out on a floured work surface to a thickness of 6mm/¼in. For the Welsh cakes, tip the flour into a large bowl and add the salt. Rub the lard and butter into the flour until the mixture resembles breadcrumbs. Stir in the caster sugar, then add the white chocolate and cranberries and mix until well combined. Add the eggs and mix with your hands until the mixture comes together in a smooth dough, adding milk if needed to loosen the dough. Roll the mixture out on a floured work surface to a thickness of 6mm/¼in. Cut circles from the dough using a 5cm/2in pastry cutter – this mixture should make about 50. Cut circles from the dough using a 5cm/2in pastry cutter – this mixture should make about 50. Grease a heavy frying pan with butter and heat over a high heat. Once hot, reduce the heat, place a few Welsh cakes into the hot pan and cook for 1-2 minutes on each side, or until golden-brown. Keep an eye on the heat, increasing or decreasing as necessary. If the pan is too cool the Welsh cakes will spread, if too hot, they will burn on the outside. Grease a heavy frying pan with butter and heat over a high heat. Once hot, reduce the heat, place a few Welsh cakes into the hot pan and cook for 1-2 minutes on each side, or until golden-brown. Keep an eye on the heat, increasing or decreasing as necessary. If the pan is too cool the Welsh cakes will spread, if too hot, they will burn on the outside. Once the Welsh cakes are cooked, place them onto greaseproof paper sprinkled with caster sugar. Sprinkle with caster sugar and set aside to cool. Repeat with the remaining Welsh cakes. Once the Welsh cakes are cooked, place them onto greaseproof paper sprinkled with caster sugar. Sprinkle with caster sugar and set aside to cool. Repeat with the remaining Welsh cakes. For the cheesecake, preheat the oven to 180C/350F/Gas 4. Put the digestive biscuits in a freezer bag and crush them gently with a rolling pin. Melt the butter in pan and mix in the crushed biscuits and spices. Press this mixture into a 23cm/9in springform tin and bake for 5–10 minutes, then set aside to cool. For the cheesecake, preheat the oven to 180C/350F/Gas 4. Put the digestive biscuits in a freezer bag and crush them gently with a rolling pin. Melt the butter in pan and mix in the crushed biscuits and spices. Press this mixture into a 23cm/9in springform tin and bake for 5–10 minutes, then set aside to cool. Whisk the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and soured cream in a bowl until well combined. Whisk the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and soured cream in a bowl until well combined. Cut up four or five of the Welsh cakes into chunky pieces and gently fold them into the mixture. Arrange some of the remaining Welsh cakes over the biscuit base until it is covered and then pour the cream cheese mixture on top. Bake for 35-40 minutes or until the cheesecake is slightly wobbly in the centre but able to hold its shape. Cut up four or five of the Welsh cakes into chunky pieces and gently fold them into the mixture. Arrange some of the remaining Welsh cakes over the biscuit base until it is covered and then pour the cream cheese mixture on top. Bake for 35-40 minutes or until the cheesecake is slightly wobbly in the centre but able to hold its shape. Leave to cool in the tin and serve in slices, warm or cold. Leave to cool in the tin and serve in slices, warm or cold. Recipe tips Keep any leftover Welsh cakes for 1-2 days in the fridge. If making for a nut-free diet, please check the biscuit packaging to ensure they are suitable.