Battenberg Cheesecake
This Battenberg Cheesecake has a buttery biscuit and ground almond base, an almond cheesecake and is topped with mini-Battenbergs and balls of marzipan.
Servings: 12 Servings
Ingredients
For the Biscuit Base
- 300 g Digestives
- 50 g Ground Almonds
- 125 g Unsalted Butter or Stork
For the Cheesecake
- 800 g Full-Fat Soft Cheese
- 300 ml Double Cream
- 2 tsp Almond Extract
- Yellow Food Colouring
- Pink Food Colouring
For the Decoration
- 300 ml Double Cream
- Mini Battenbergs
- 100 g Marzipan
Instructions
To Make the Biscuit Base
- Add your biscuits and ground almonds to a food processor and blitz until the biscuits are crumbs and the ground almonds are evenly distributed.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it is nice and level.
- Leave to one side.
To Make the Cheesecake
- In a bowl whisk the soft cheese, until it is nice and thick.
- Add in the double cream and almond extract and whisk again until the mixture becomes thick and creates soft peaks.
- Split the mixture between two bowls. To one of the bowls add the pink food colouring and to the other add the yellow food colouring. Add the food colouring a little at a time, mixing in between each addition until you reach the desired colour.
- Add alternate colours to the biscuit base. I started with pink and added 3/4 blobs on the top of the biscuit base, then add the yellow and build it up alternating between each colour until you have used all the cheesecake mixture.
- Smooth the top of the cheesecake using a palette knife or cake smoother. The colours should start to merge together but not mix.
- Put the cheesecake into the fridge overnight or for a minimum of 4 hours.
To Decorate
- Once the cheesecake has set remove it from the tin and place it onto your serving plate.
- If the sides of the cheesecake are looking a little splodgy, smooth them out using a knife of cake smoother. The colours should merge but not mix.
- In a bowl whisk the double cream until thick and it forms soft peaks.
- Pipe the double cream onto the top of the cheesecake.
- Cut the Mini Battenbergs into three pieces and add them to the top of the cheesecake.
- Roll the marzipan into equal-sized balls and add to the top of the cheesecake.
Notes
- This Battenberg Cheesecake will last in the fridge for up to 3 days.
