"Cheese Cakes" with Raspberry Jam

Gran's Kitchen Cheese Cakes
Photography by Sally Greer
  • Yield: 20 servings
  • Cook: 20 - 30 minutes

"These are favourites of mine. Don't be stingy with the jam, but put it in the centre so it doesn't creep up the sides. Dust with a wee bit of icing (powdered) sugar when they're cooked, but don't be too heavy-handed about it." —Dulcie May Booker of New Zealand


2 to 3sheets flaky pastry
Raspberry jam
4ounces butter
4ounces caster (powdered) sugar
2 eggs, beaten
5ounces plain (all-purpose) flour
1teaspoon baking powder


  1. Line about 20 patty (muffin) tins with pastry. Put a teaspoon of jam at the bottom of each.
  2. Mix together butter and sugar until light and fluffy, then add eggs one at a time, beating well after each addition. Fold in sifted flour and baking powder until combined.
  3. Put a large spoonful of cake mixture on top of the jam. Place a small piece of crossed pastry on top of the cake mixture.
  4. Bake about 20 minutes at 400F.

—Recipe reprinted with permission from Gran’s Kitchen: Recipes from the Notebooks of Dulcie May Booker (Hardie Grant, 2013).