For that Welsh cakes, tip the flour right into a large bowl and add some salt. Rub the lard and butter in to the flour before the mixture resembles breadcrumbs. Stir within the caster sugar, adding the white-colored chocolate and cranberries and blend until well combined. Add some eggs and blend together with your hands before the mixture all comes together inside a smooth dough, adding milk as needed to release the dough. Roll the mix on a floured work surface to some thickness of 6mm/in.
Cut circles in the dough utilizing a 5cm/2in pastry cutter – this mix should make about 50.
Grease huge fry pan with butter as well as heat on the high temperature. Once hot, lessen the heat, convey a couple of Welsh cakes in to the hot pan and prepare for 1-2 minutes on every side, or until golden-brown. Keep close track of heat, growing or decreasing as necessary. When the pan is simply too awesome the Welsh cakes will spread, if hot, they'll burn around the outdoors.
When the Welsh cakes are cooked, put them onto greaseproof paper sprinkled with caster sugar. Sprinkle with caster sugar and hang aside to awesome. Repeat using the remaining Welsh cakes.
For that cheesecake, preheat the oven to 180C/350F/Gas 4. Place the digestive biscuits inside a freezer bag and crush them lightly having a moving pin. Melt the butter in pan and blend within the crushed biscuits and spices. Press this mix right into a 23cm/9in springform tin and bake for 5–10 minutes, then put aside to awesome.
Whisk the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and soured cream inside a bowl until well combined.
Chop up 4 or 5 from the Welsh cakes into chunky pieces and lightly fold them in to the mixture. Arrange a few of the remaining Welsh cakes within the biscuit base until it's covered after which pour the cream cheese mixture on the top. Bake for 35-40 minutes or before the cheesecake is slightly shaky within the center but in a position to hold its shape.
Leave to awesome within the tin and serve in slices, warm or cold.
Keep any leftover Welsh cakes for 1-a couple of days within the fridge.