What's another name for (London) Cheesecakes?

Molly41

Many thanks for the recipe. I will try it I think. However it begs the question why is it called a cheesecake?

Seems Im not the only one to think this...
http://www.fictionalcities.co.uk/cakes.htm

Cheese Cakes





Not to be confused with cheese cake - these are sometimes called London Cheese Cakes to prevent confusion. They have a base of flaky pastry topped with icing that's full of coconut shreds. Sometimes there'll be some jam filling. But why is it called a cheese cake? A very good question.

ETA the picture didnt come out x

brogusblue

To be or not to be that is the question???

I think originally that the frangipane mixture was curds so it tasted like a cheesecake?? or i could just be made up??

outofmoney

I always thought it was because the coconut shreds were meant o look like grated cheese

[Deleted User]

outofmoney wrote: »

I always thought it was because the coconut shreds were meant o look like grated cheese

I always believed that as well I absolutely adore them yet haven't seen them for years maybe they just went out of fashion as things do.As a little girl and it being a real treat, I would take all the coconut off first and eat the cake, then savour the iced coconut at the end .Funny how kids think, I was watching my grandson eat a chocolate cupcake the other day, not the 'posh' ones which to me are glorified fairy cakes, but the sort with the half inch of chocolate icing and a silver corregated case He ate it the same way as I did nearly 60 years ago You peel of the case and eat the bits of chocolate that are stuck in the grooves of the case first, then eat the cake,never wasting a scrap.:D:D:D kids don't really change no matter how old they are as I still eat one the same way.:rotfl::rotfl::rotfl:

VJsmum

JackieO wrote: »

It was a favourite of mine when I was a little girl we had a baker that used to deliver to our road and he had the most amazing 'cheesecakes' nothing like the stuff you buy as cheesecake today,and his cream doughnuts were to die for.A rare treat when my Mum was feeling in a good mood and needed a bit of something sweet to eat.She normally made all our cakes herself as she really didn't aprrove of 'shop bought' but now and again she would buy me one ,usually if I had not been well and was recovering as I suffered dreadfully with my tonsils

Gosh this takes me back. I am from North kent (Isle of Sheppey) but don't live there now and I hadn't heard of any other kind of cheesecake until i left home at 19. I loved these - may have to make them.

I've not seen them for years - is it a kent / london (clues in the name :rotfl:) thing? A bit like Gypsy Tart, i've only ever seen them in Kent, and my attempt to make one was such a disaster i've never tried again.:(

brogusblue

Gypsy tart .. another old cake .. i vaguely remember it..

Ingredients - Pastry
1 Teaspoon Golden Caster Sugar
175g Plain Flour
Pinch of Salt
110g Chilled Butter
1 Egg Yolk
1 - 2 Tablespoons of Iced Water
Ingredients - Filling
275g Dark Muscovado Sugar
400g tin of Evaporated Milk (Chilled)

First prepare the pastry case. You could use pre-made pastry but this recipe includes a little sugar to give it a nice sweet edge. Place all of the dry ingredients in the bowl of a food processor. Run the processor until the mixture looks like breadcrumbs. WIth the processor running add the egg yolk and 1 tabelspoon of water until the dough forms into a large lump. You may need to add a little more water if the dough a bit dry. Turn the dough out onto a surface lightly dusted with flour and knead for 2 minutes. Wrap in cling film and place in the fridge for 30 minutes to rest.
Pre-heat the oven to gas 5, 190 centigrade. After resting roll out the pastry and line a 23cm flan tin. Bake blind in the oven for 10 minutes. Remove the parchment and baking beans and cook for a further 10 minutes. Remove from the oven and allow to cool a little. Increase the oven to gas 6, 200 centigrade.
Make the filling. Place the sugar and evaporated milk in a bowl and whisk together with an electric whisk until thick, light and creamy. This can take up to 15 minutes. Pour the mixture into the cooled flan case and cook for 20 - 25 minutes. After cooking the filling may remain a little liquid but will become firm when cooled. Allow to cool gently and do not place in the fridge otherwise the filling will split and liquify. Patience. Great on its own or with whipped cream.

outofmoney

They have just brought in new caterers at my sons school.

He was so happy to see Gypsy Tart on the menu. It even comes with the obligatory half an apple.

[Deleted User]

My two daughters loved Gipsy Tart at school and you never see it in the shops I may have to make some for them.I also used to love Lardy cake when I lived in Oxford around 45 years ago The local baker made it so tasy and stuffed full of currants
I have just copy and pasted these two recipes into My Online Miser's Cookbook for future reference Thank you

zippychick

ive added this to our London cheesecake thread to help others in future

thanks
Zip

chocolate_buttons_2

oh yum! I saw London cheesecake in Gregg's the other day but decided that I had already been a piggy-oink enough that day (was buying another sandwich as my first sandwich didn't make it past 10am LOL)

I so want one now. And to try that recipe for Gypsy Tart. Looks scrummy!