Coconut Cheesecakes. Well, there’s coconut in there. But no cheese. And it’s not a cheesecake as you might expect. But they are tasty. And really simple to make. A bit of research leads to me a recipe for Welsh Cheesecakes, which are similar, but I’m none the wiser why these are called cheesecakes. Let me know if you have any insider knowledge.
The base is a simple pastry, which is then topped with a spoonful of jam. I used raspberry, but you can use whatever you prefer. Then on top of that is a filling of desiccated coconut and ground rice. Very straightforward, very traditional and still tastes great.
I made my pastry in the food processor, but if you prefer to make it by hand, then simply rub the butter into the flour with your fingertips, then slowly add the water. Try to make sure your butter and water are really cold as this makes for better pastry. It’s also a good idea to take the time to put the pastry in the fridge before you roll it out.
A version of these Coconut Cheesecakes also exists that doesn’t use coconut, and has a simple plain sponge topping. I don’t have a recipe on here for those yet, but will update when I do. And if you’re in the mood for more pastry tartlets, then I have recipes for Chocolate Almond Tartlets and Marshmallow Fudge Tartlets which are also delicious.
For the Pastry
- 6 oz or 175g plain flour
- pinch of salt
- 4 oz or 110g cold butter
- 1 tbsp sugar
- 3-4 tbsp cold water
For the Filling
- 2 oz or 60g butter
- 2 oz or 60g sugar
- 1 egg
- 1 tsp baking powder
- 2 oz or 60g dessicated coconut
- 1 oz or 30g ground rice/rice flour
- raspberry jam
To make the pastry
- Place the flour and salt in a food processor and pulse to combine.
- Add the cold butter and process until the mixture resembles breadcrumbs.
- Add around 3 tbsp of very cold water and process until the pastry comes together. Remove form into a disc, wrap in cling film/plastic wrap and place in the fridge for around 30 minutes.
To make the filling
- Preheat your oven to 375F/190C.
- Roll out the pastry and use to line a 12 hole bun tin. Put a teaspoon or so of jam in the bottom of each pastry case.
- Cream the butter and sugar until light and fluffy. Then gradually beat in the egg.
- Mix together the ground rice, coconut and baking powder and stir into the creamed mixture.
- Put a spoonful of this mixture on top of the jam.
- Bake for around 20 minutes, until golden on top. Leave to cool a little in the tin before removing to a wire rack.