Have you ever eaten a London cheesecake?
Now don’t go getting confused with the traditional cheesecake, as this London version has no cheese in it and doesn’t resemble traditional cheesecake at all! A traditional London cheesecake recipe has coconut as a main ingredient – pastry, icing sugar and a bit of jam finish it off nicely.
When I was younger my parents would buy me one of these as a treat. They’d walk into town and if I was around they’d bring me back a London cheesecake from Greggs. I remember spending many weekend afternoons curled up reading a great book and tucking into one of these treats.
A few weeks ago I went into a traditional bakery in Crouch End and saw these for sale, which is quite rare. Outside of Greggs I hadn’t seen any for sale for years. I didn’t buy one at the time, convinced I could now make my own. And make my own I did – in under 15 minutes too!
London cheesecake recipe
- Ready to roll puff pastry
- Raspberry jam
- Icing sugar
- Dessicated coconut
- Cut your ready to roll puff pastry into 12 equal squares
- Spread a thin layer of jam across the middle of 6 of them, being careful not to go too close to the edge
- Sandwich a jam half and a plain half together, pushing or crimping the edges together so there is no way the jam can get out
- Place in a 180c oven for 15-20 mins, and make sure they don’t burn
- Remove from oven and place on cooling rack until they are cool (or as long as you can manage)
- Mix up a batch of icing sugar, making it rather thick
- When cool, dollop icing on the top of each pastry sandwich so it covers the top and sprinkle with dessicated coconut
- Make yourself a cup of tea, grab a good book and enjoy
Apologies for the poor image, I need to learn how to take a good photo! It might not look like much, but I promise you this London cheesecake recipe will turn out much better :)