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Teisen Gaws Pice ar y Maen Pob (Baked Welshcake Cheesecake)

Teisen Gaws Pice ar y Maen Pob (Baked Welshcake Cheesecake) is a modern Cymric (Welsh) recipe for a baked cheesecake made on a bed of and containing welshcakes in the mix. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Baked Welshcake Cheesecake (Teisen Gaws Pice ar y Maen Pob).

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

Rating:

Tags : Spice Recipes Cheese Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma rysáit dydd Gŵyl Dewi modern o gacen gaws wedi’i gwneud o sylfaen o bice ar y maen. Mae'r llenwad caws hefyd yn cynnwys pice ar y maen wedi eu torri.

Cynhwysion:

Ar Gyfer y Pice ar y Maen:
Pobiad dwbl o Pice ar y maen

Ar gyfer y gacen gaws:
12-14 o fisgedi gwenith, neu 15 teisen frau bach (cracers Graham ar gyfer y rhai yn yr Unol Daleithiau)
50g o fenyn, ynghyd â mwy ar gyfer iro
½ llwy de sinamon mâl
½ llwy de o nytmeg mâl
600g o gaws hufen
2 lwy fwrdd o flawd plaen
175g siwgr mân
3 diferyn rhinwedd fanila
2 wy
1 melynwy wy
140g hufen sur

Dull:

Ar gyfer y deisen gaws, cynheswch y popty i 180C (Fan 160C/350F/Marc Nwy 4). Rhowch y bisgedi gwenith mewn bag rhewgell a'u malu'n ysgafn gyda rholbren. Toddwch y menyn mewn padell a chymysgwch gyda'r bisgedi wedi'u malu a'r sbeisys. Gwasgwch y cymysgedd hwn i dun cacen sbring 23cm o ddiamedr yna rhowch yn eich popty poeth a pobwch am 5-10 munud, yna gosodwch o'r neilltu i oeri. Chwisgwch ynghyd y caws hufen, y blawd, y siwgr, yr hanfod fanila, yr wyau, y melynwy a'r hufen sur mewn powlen nes eu bod wedi'u cyfuno'n dda. Torrwch bedwar neu bump o'r picau cri yn dalpiau da a'u plygu'n ysgafn i'r gymysgedd caws. Trefnwch rai o'r cacennau cri sy'n weddill dros y gwaelod bisgedi nes eu bod wedi'i orchuddio ac yna arllwyswch y cymysgedd caws hufen am eu pen. Trosglwyddwch i ganol eich popty a phobwch am 35-40 munud neu nes bod y gacen gaws ychydig yn sigledig yn y canol ond yn gallu dal ei siâp. Gadewch iddo oeri yn y tun a'i weini mewn tafelli, yn gynnes neu'n oer.

English Translation

This is a modern St David's day recipe of a cheesecake made from a base of Welshcakes. The filling also contains welshcakes broken into bits.

Ingredients:

For the Welshcakes:
Double batch of Pice ar y maen (Welshcakes)

For the cheesecake:
12–14 digestive biscuits, or 15 small shortbreads (Graham crackers for those in the US)
50g/1¾oz butter, plus extra for greasing
½ tsp ground cinnamon
½ tsp ground nutmeg
600g (1lb 5oz) cream cheese
2 tbsp plain flour
175g (6oz) caster sugar
3 drops vanilla extract
2 eggs
1 egg yolk
140g (5oz) soured cream

Method:

For the cheesecake, preheat the oven to 180C (160C Fan/350F/Gas Mark 4).

Put the digestive biscuits in a freezer bag and crush them gently with a rolling pin. Melt the butter in pan and mix in the crushed biscuits and spices. Press this mixture into a 23cm (9in) springform cake tin then place in your pre-heated oven bake for 5–10 minutes, then set aside to cool.

Whisk together the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and soured cream in a bowl until well combined.

Cut up four or five of the Welsh cakes into chunky pieces and gently fold them into the mixture. Arrange some of the remaining Welsh cakes over the biscuit base until it is covered and then pour the cream cheese mixture on top. Transfer to the centre of your oven and bake for 35-40 minutes or until the cheesecake is slightly wobbly in the centre but able to hold its shape.

Leave to cool in the tin and serve in slices, warm or cold.