These pastry cheesecakes are curd tarts assembled in shortcrust pastry shells. Known as Towcester cheesecakes or Northamptonshire cheesecakes, and with similarity to Yorkshire curd tarts, these little bites are easy to make and perfect with a pot of tea.
Try serving them as part of afternoon tea alongside cheese savoury sandwiches, scones and lemon posset dessert.
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Why I love this recipe
- Different: They are cheesecakes, but not the common kind.
- Small: Perfect to satisfy a sweet craving without going over the top.
- Easy: These pastry crust cheesecakes are quick & easy to make, especially if you use store-bought shortcrust pastry.
- Rustic: There's nothing fancy or ostentatious about this bake.
- Tasty: Curd and currants are a lovely combination with subtle hints of lemon, almond and nutmeg alongside.
- Makes plenty: Expect to make around 18 pastry cheesecakes.
Jump to:
What are Towcester cheesecakes?
Also known as Northamptonshire cheesecakes, they are essentially curd cheese tarts with a pastry crust. They are the creation of the Oliver Adams bakery & tea room in Towcester in the 1940s. Towcester is a market town in Northamptonshire in the East Midlands
There is some debate about the pastry used. The majority of recipes suggest shortcrust pastry is the one to go for but puff pastry is also ocassionally mentioned. Whether or not they should contain breadcrumbs is also another source of contention. What is clear is that Northamptonshire cheesecakes should definitely comprise the following:
- Pastry case
- Cheese curds
- Currants
- Lemon zest
- Almond extract
- Nutmeg
They are very similar to Yorkshire curd tarts, but the Yorkshire variant of these pastry cheesecakes may include a dash of brandy and does not include almond extract.
My recipe for Towcester cheesecakes uses shortcrust pastry and does not include breadcrumbs. I've also increased the quantity of pastry as I found that there was spare filling when using the 225g of pastry often listed in recipes.
These pastry cheesecakes are part of my collection of recipes from The Midlands. Included in this collection is a lovely recipe for Northamptonshire sponge pudding - don't miss it.
Ingredients notes
Curds: I have used Mazurksi Smak full fat curd cheese which I found in the Polish section of my local Sainsburys supermarket. Full fat cottage cheese and ricotta cheese are acceptable substituted - drain them first.
Currants: These must be included. Please do not leave them out or replace them with raisins or sultanas. Currants have a distinct taste which is an integral part of Towcester cheesecakes.
Almond extract: Again, the traditional recipe calls for this product and it does amplify the flavour profile.
Nutmeg: Not only does this add a final flourish of flavour, it also boosts the visual appeal of these rustic pastry cheesecakes. Use either pre-ground nutmeg or grate your own.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Rub the butter into the flour & salt using your fingertips until it resembles fine breadcrumbs.
Step 2. Add 2 tablespoons of cold water to the bowl.
Step 3. Use a blunt knife to mix the water in, adding more, in small increments, if necessary until the dough begins to clump together.
Step 4. Push the dough together using your hand then knead briefly, flatten it into a disc, wrap and chill for 30 minutes.
Step 5. Meanwhile, beat the cheese curd with a wooden spoon until smooth. Add in the currants, almond extract and the finely grated zest of a lemon.
Step 6. Put the butter, sugar and eggs into a small saucepan. Heat gently, stirring constantly, until the butter has melted and the sugar has dissolved.
Step 7. Pour the contents of the pan into the cheese mixture and stir until thoroughly combined.
Step 8. Roll out the pastry until thin, cut 18 circles to fit your baking tins and gently press the circles into the cavities of the baking tin. Prick each shell with a fork. Divide the cheesecake batter between the pastry cases and dust each one with nutmeg. Bake for approximately 20 minutes until golden and set.
Expert Tips
- If you are struggling to get your cheese curds smooth try pushing them through a metal sieve.
- If your curds appear wet, drain them before continuing with the recipe - let them sit in a sieve suspended over a bowl for a couple of minutes.
- The cheesecake filling doesn't rise much so fill your pastry shells to the top leaving just 1-2mm space spare.
- Do not use low-fat curds as the filling of your pastry cheesecakes will be dry.
- If you only have one 12 hole baking tin just cook the cheesecakes in batches. The pastry and cheesecake batter won't spoil.
Frequently asked questions
It's likely the cheesecakes were cooked for too long. Try reducing the cooking time.
Yes, you can. Use the pastry to line an 8-inch (20cm) circular tart tin, pour in the cheesecake filling and bake until golden & set. It's a good idea to place the tart tin on a hot baking tray in the oven to help cook the pastry base.
Either way is fine. It's a good idea to let them cool for around 10 minutes once baked, otherwise they will be too hot to hold (and bite into), crumbly and the flavours won't be as pronounced.
These curd cheese tarts are best eaten on the day they are made. They can, however, be stored in an airtight container at room temperature fpr 2 days or up to 5 days if refrigerated.
I do not recommend freezing them as the curd cheese can be adversely affected, turning rubbery.
Variation
Use a classic biscuit crust to make these curd tarts. You'll need to use paper cupcake cases to line the baking tin, then press the biscuit crust into each case, top with the cheesecake batter and bake for around 20 minutes.
More unusual cheesecake crust ideas
It's so easy to assume that all cheesecakes should include a classic biscuit crust made from the likes of Digestives or Graham crackers. But there are so many alternative cheesecake crust ideas floating around. Try these:
- Shortcrust pastry: Like these Northamptonshire cheesecakes.
- Puff pastry: Cherry cheesecake bites from Simply Happenings look temping.
- Biscoff cookies: These are wonderful in my raspberry & Biscoff cheesecake.
- Filo pastry: Try this impressive looking baklava cheesecake from Buttermilk by Sam.
- Hobnob biscuits: Try these oaty biscuits in my Ferrero Rocher cheesecake.
- Brownie-bottom crust: This vanilla cheesecake from Maverick Baking is a fine example.
- Amaretto cookies: These turn slightly soft and chewy, making a divine deviation in my Italian ricotta cheesecake.
- Cookie dough crust: Like in this extravagent and delicious cookie dough cheesecake from Butternut Bakery.
- Oreo cookies: Made for chocolate cheesecake!
- Pretzel crust: Now Cook This created a gorgeous strawberry cheesecake on a pretzel crust.
- Ginger biscuits: A heavenly inclusion in passionfruit cheesecake and spiced rum cheesecake.
I've also been known to amplify the classic biscuit crust by adding in desiccated coconut. It works to great effect in my coconut & white chocolate cheesecake.
Serving suggestions
These little curd cheese cheesecakes are small enough to serve on a spread with other little treats for afternoon tea or any tea party. Here are a few options:
Have you made this recipe for shortcrust pastry cheesecakes? Please rate the recipe or leave a comment - I love hearing how you get along with my creations. And of course, if you have more cheesecake crust ideas to share, I'm all ears.
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Pastry Cheesecakes (Towcester Cheesecakes)
Equipment
- 12 hole shallow baking pie
Ingredients
For the shortcrust pastry
- 230 g Plain flour all-purpose
- 115 g Butter chilled
- ⅛ teaspoon Salt
- 4-5 tablespoons Water ice cold
For the cheesecake batter
- 175 g Curd cheese
- 50 g Butter
- 2 Eggs large, free range
- 85 g Caster sugar
- 100 g Currants
- Zest of a lemon
- ¼ teaspoon Almond extract
- ½ teaspoon Ground nutmeg
Instructions
Make the shortcrust pastry
- Rub the butter into the flour & salt using your fingertips until it resembles fine breadcrumbs.230 g Plain flour, 115 g Butter, ⅛ teaspoon Salt
- Add 3 tablespoons of cold water to the bowl.4-5 tablespoons Water
- Use a blunt knife to mix the water in, adding more, in ½ tablespoon increments, if necessary until the dough begins to clump together.
- Push the dough together using your hand then knead briefly, flatten it into a disc, wrap and chill for 30 minutes.
- Meanwhile preheat the oven to 180℃/ 350℉.
- If the cheese curd is wet let it drain through a sieve before putting it into a mixing bowl and beating with a wooden spoon until smooth. If it remains lumpy push it through a sieve.175 g Curd cheese
- Finely grate the zest of a lemon and stir it into the cheese curd along with the currants and almond extract.100 g Currants, Zest of a lemon, ¼ teaspoon Almond extract
- Put the butter, sugar and eggs into a small saucepan. Heat gently, stirring constantly, until the butter has melted and the sugar has dissolved. If the mixture begins to scramble take the pan off the heat and plunge the base into a bowl of cold water to stop the cooking process, then beat the ingredients vigorously before returning the pan to the heat if necessary.50 g Butter, 2 Eggs, 85 g Caster sugar
- Pour the contents of the pan into the cheese mixture and stir until thoroughly combined.
- Roll out the pastry until thin, cut 18 circles to fit your baking tins and gently press the circles into the cavities of the baking tin. Prick each one with a fork. (You will need to re-roll the offcuts to get 18 circles.
- Divide the cheesecake batter between the pastry cases, filling each one almost to the top and dust each one with nutmeg. Bake for approximately 20 minutes until golden and set.
Notes
- If you are struggling to get your cheese curds smooth try pushing them through a metal sieve.
- If your curds appear wet, drain them before continuing with the recipe. Just let them sit in a sieve suspended over a bowl for a couple of minutes.
- The cheesecake filling doesn't rise much so fill your pastry shells to the top leaving just 1-2mm spare.
- Do not use low-fat curds as the filling of your pastry cheesecakes will be dry.
- If you only have one 12 hole baking tin just cook the cheesecake in batches. The pastry and cheesecake batter won't spoil.
Jane Coupland says
I hope you enjoy these rustic little cheesecakes from the East Midlands. Try them with a cut of tea for a small mid-afternoon snack.