Battenberg Cheesecake!
A delicious no-bake Battenberg Cheesecake with a Battenberg shell, biscuit base, almond and jam flavoured cheesecake filling and more.
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Servings: 12 slices
Ingredients
Cake
- 1-2 Battenberg cakes (sliced 1cm thick)
Biscuit Base
- 200 g digestive biscuits
- 100 g unsalted butter (melted)
Cheesecake Filling
- 500 g full-fat soft cheese
- 125 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 1 tsp almond extract
- yellow food colouring*
- 50 g strawberry/raspberry jam
- pink food colouring*
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 3-4 mini battenbergs (sliced 1cm thick)
Instructions
- Slice the Battenberg cakes into 1-2cm size pieces and place around the edge of a deep 8" cake tin firmly
- Blitz the biscuits to a fine crumb, mix in the melted butter
- Pour into the tin, inside the Battenberg shell, and press down firmly
- Add the full-fat soft cheese, vanilla extract and icing sugar to a bowl and mix
- Add the double cream and whisk until thick
- Split the mixture into two, and add the almond extract and yellow colouring to one bowl, and the strawberry/raspberry jam into the other.
- *How much colouring you need depends on brand, I only use 1-2 drops.
- Randomly dollop the mixture into the tin on top of the biscuit base and swirl through as you go
- Set the cheesecake in the fridge for 5-6 hours, or preferably overnight
- Decorate by whipping the cream and icing sugar together and piping on, and top with a slice of mini Battenberg cake.
Notes
- I cut my Battenberg cake into pieces about 1cm in thickness as you want them to be strong enough to withstand being moved about and squished into the tin. I found this use just over one Battenberg to fill the sides of the tin properly, so if you want to use one, you need thin slices.
- I used 3 mini battenbergs to create the slices for the decoration, but again you could leave these off or have thinner slices if you want to use less.
- I used strawberry jam and this pink food colouring for the pink part of the cheesecake filling, and I used almond extract and this yellow food colouring for the yellow part of the cheesecake filling.
- This cheesecake will last for 3-4 days in the fridge once made.
- I used this cake tin to make my cheesecake.