Katie Davies'

Welsh cake cheesecake

  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Serves: Approx. 20


  • 15 bought or homemade Welsh cakes
  • 250g digestive biscuits
  • 100g butter
  • 400g cream cheese
  • 250g mascarpone cheese
  • 100g caster sugar
  • 75g golden caster sugar
  • 100ml double cream
  • 3 large eggs
  • ½ tsp nutmeg, plus extra for the base
  • 20g raisins, chopped
  • Zest of 1 lemon
I’m so glad to share this amazing cheesecake recipe, adding a taste of Wales to your Coffee Morning! Macmillan helped my Nanna when she had cancer and I’ll be chuffed with every penny this cake helps to raise.
Katie Davies, was a Quarter Finalist on Mary Berry’s new cooking Britain’s Best Home Cook, on BBC One.
Slice of Welsh cake cheesecake in the foreground with the rest of the cake in the background

How to prepare

  1. Preheat the oven to 140 C fan / Gas Mark 1.

  2. Crush the biscuits in a bag with a rolling pin, add a sprinkle of nutmeg.

  3. Melt the butter then add the biscuits, mix well then use to line the bottom of a 23cm spring form tin. Add a layer of Welsh cakes approx. 8. Chill.

  4. Whip the double cream, then add the cream cheese, mascarpone, sugar, and eggs, beat well with an electric mixer, until well combined. Then stir through the nutmeg, raisins and zest.

  5. Break up 6-7 Welsh cakes by hand and mix through the cream mix, then pour on top of the biscuit, Welsh cake base.

  6. Bake in the oven for 30 minutes, then turn off the heat and leave in the oven until cool, it should still have a wobble.

  7. Once cool refrigerate overnight or at least 3 hours, then remove from the tin and serve with Bara Brith ice cream.