Leicester Cheesecakes

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • ¾lb puff pastry
  • 4oz smooth curd (not cottage) cheese
  • 2oz butter, softened
  • 1 whole egg, beaten
  • 1 egg yolk, beaten
  • 2oz fine dry white breadcrumbs
  • 2oz granulated sugar
  • 6oz mixed currants and sultanas
  • 1 tablespoon single cream
  • Grated nutmeg and lemon rind to taste
  • 1 dessertspoon grape brandy


    Roll out the pastry to one-eighth of an inch thick and line deep patty pans or small bun tins with it. Prick the bottoms to prevent rising, and chill. Mix the cheese with the butter, then fork in the beaten eggs, breadcrumbs, sugar, fruit, cream and flavourings. The mixture will be fairly wet. Fill the pastry shells three-quarters full only. Bake for fifteen minutes at 425°F, 220°C, gas mark 7, then lower the heat and bake at 325°F, 170°C, gas mark 3 for a further fifteen minutes, or until the cheesecakes are firm in the centre. Eat warm or cold. You should have about twelve cakes.