By Keighley’s Mike Armstrong, an award-winning master baker with a big passion for baking...

THE London cheesecake is a beloved dessert that has gained popularity not only in London but around the world.

But have you ever wondered why it is called London cheesecake?

Let me tell you! The history of the London cheesecake can be traced back to the 18th century when it first appeared in British cookbooks.

It is not your typical cheesecake, but well known for its distinct features that make it stand out from the crowd – containing no cheese, but with a buttery square of puff pastry, jam, almond cake, icing and coconut coating on top, which all gives the London cheesecake its signature creamy and velvety texture.

The London bit was added to differentiate it from dessert-style cheesecakes that had risen in popularity. And why is it called a cheesecake? There are two main theories – the obvious one is that the shredded coconut resembles grated cheese, whilst the other theory is that they used to contain curd cheese under the coconut. But after some quizzing and intensive internet research, the answer is no one seems to know!

A lot of traditional bakeries across the country still make the London cheesecake – they are not pretty or refined, but they are well loved.

Making them at home is easy and inexpensive and they are a real crowd pleaser – great to make for charity fundraising bakes and markets.

London cheesecake, which goes down well accompanied by a good cup of tea, was at its height of popularity in the 1950s and 1960s as a lunchtime pastry treat.

The name is misleading because they aren't even cakes, and whilst it might seem like I'm joking at this point, it's also unclear whether they actually originated in London!

The true origins of this pastry may be shrouded in mystery, but that hasn't prevented it from becoming a treasured dessert still enjoyed today for those interested in an afternoon sugar rush to balance out their brew.

RECIPE

LONDON CHEESECAKE

Ingredients:

75g/3oz butter, softened

75g/3oz caster sugar

1 large egg, beaten

30g/1oz ground almonds

Packet of ready-rolled puff pastry

12 teaspoons of seedless raspberry jam

200g/7oz icing sugar, sieved

50g/2oz desiccated or shredded coconut

Method:

1. Preheat the oven to 180C/160C fan /Gas Mark 4 and line two large baking trays with baking paper.

2. Make the frangipane by creaming together the butter and sugar until light and fluffy, then beat in the egg and almond and set aside.

3. Unroll the puff pastry and cut it into 12 squares and place onto the baking trays, placing a teaspoon of jam into the middle of each square.

4. Carefully cover the jam entirely, to avoid seepage, with the almond mixture, of about a tablespoon.

5. Bake for around 20-25 minutes, ensuring the mixture doesn’t burn but the pastry browns nicely; allow to cool.

6. Make a thick paste with the icing sugar, spread over each cake and sprinkle the tops with coconut; press into the icing.