This Battenberg cheesecake is a playful fusion bake that combines the nostalgic charm of a British classic with the rich, creamy decadence of a baked almond cheesecake.
With a biscuit base, swirled pink and yellow filling, a jammy top and slices of actual Battenberg cake as decoration, it’s a showstopping dessert that’s as joyful to look at as it is to eat.
The biscuit base is quick to make. You'll stir melted butter into crushed digestives (graham crackers), press the mixture into the base of your tin and bake briefly to set.
The cheesecake itself is a classic mix of cream cheese, cream, sugar and eggs, gently baked until just set for a perfectly creamy texture.
Almond and vanilla extracts give the filling that familiar Battenberg flavour, while the pink and yellow food colouring adds visual fun.
Swirling the colours together before baking creates a marbled effect inside the cake, giving each slice a hint of the Battenberg hues.
Once cooled and chilled, the cheesecake is topped with raspberry jam, lending sweetness, a little tartness, and a glossy finish.
Slices of real Battenberg are then laid across the top, bringing sponge, marzipan, and that iconic grid to the party.
It’s a fun nod to tradition and adds both texture and flavour.
To get clean slices, it’s best to use a warm knife, wiping between cuts for neat edges that show off the swirl.
The cheesecake keeps well in the fridge, making it ideal for preparing ahead of a gathering or celebration.
This recipe is perfect for anyone who loves a bit of retro baking or wants something a little different from a standard cheesecake.
It’s rich, colourful, and completely joyful - a dessert that’s sure to spark conversation and smiles.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the base
- 150 g digestive biscuits (graham crackers)
- 70 g salted butter
For the cheesecake filling
- 600 g full fat cream cheese
- 300 ml double cream (heavy cream)
- 150 g white caster sugar (superfine sugar)
- 1 tsp vanilla
- 1 tsp almond extract
- 3 medium free-range eggs
- 30 g plain white flour (all purpose flour)
- 2-4 drops pink gel food colouring
- 4-6 drops yellow food colouring
To decorate
- 6 tbsp raspberry jam
- 1 1/2 Battenberg cakes each sliced into 8 slices
Equipment
- Round loose-bottomed 18cm (7") nonstick cake tin
Instructions
Set the oven to 180C (160C fan / 350F).
Have all your ingredients at room temperature for best results.
Make the base
Crumble the biscuits to a fine crumb. You can do this either by blitzing them in a food processor until sandy or by placing in a bag and bashing with a rolling pin.
Pour in the melted butter and mix well.
Empty the mixture into a loose-bottomed non stick tin and press down with the bottom of a tumbler until even and firm.
Cook in the oven for just 5 minutes - set a time so that you don't burn it. Take it out of the oven and set it aside.
Make the filling
Put the cream cheese, eggs, vanilla, almond extract, sugar and flour and cream in a large bowl.
Whisk together gently.
Transfer about half of the mixture to another bowl and colour one bowl with pink food colouring and the other with yellow food colouring.
Assemble your cheesecake
Alternate pouring the pink and yellow custards into the tin to create a swirled effect.
If you have a baking belt, this is a great time to use it. It's a piece of material you soak in water and then wrap around the outside of the tin to stop cakes, cheesecakes and more from baking too fast on the outside before the middle is cooked. It's not essential for this recipe, but it does help ensure an even bake with no cracks.
Your cheesecake is now ready to bake in the oven for approximately 50-60 minutes until set but still wobbly. The top will darken and turn a gleaming golden.
Take out the oven, and let it cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
Allow to cool completely in the tin at room temperature, then chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).
Decorate
Run a knife around the inside of the tin, then stand the tin on something so that you can slide the sides of the tin down to release the cheesecake, then transfer to a board.
Spread the top of the cheesecake with raspberry jam.
Arrange the slices of Battenberg on top of the cheesecake.
You may need to trim some to cover the edges, as shown.
All that's left to do is slice and enjoy!
Slices are best made with a warm knife for a clean cut.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Battenberg Cheesecake Recipe
Ingredients
For the base
- 150 g digestive biscuits (graham crackers)
- 70 g salted butter
For the cheesecake filling
- 600 g full fat cream cheese
- 300 ml double cream (heavy cream)
- 150 g white caster sugar (superfine sugar)
- 1 tsp vanilla
- 1 tsp almond extract
- 3 medium free-range eggs
- 30 g plain white flour (all purpose flour)
- 2-4 drops pink gel food colouring
- 4-6 drops yellow food colouring
To decorate
- 6 tbsp raspberry jam
- 1 1/2 Battenberg cakes each sliced into 8 slices
Equipment
- Round loose-bottomed 18cm (7") nonstick cake tin
Instructions
- Set the oven to 180C (160C fan / 350F).
- Have all your ingredients at room temperature for best results.
Make the base
- Crumble the biscuits to a fine crumb. You can do this either by blitzing them in a food processor until sandy or by placing in a bag and bashing with a rolling pin.
- Pour in the melted butter and mix well.
- Empty the mixture into a loose-bottomed non stick tin and press down with the bottom of a tumbler until even and firm.
- Cook in the oven for just 5 minutes - set a time so that you don't burn it. Take it out of the oven and set it aside.
Make the filling
- Put the cream cheese, eggs, vanilla, almond extract, sugar and flour and cream in a large bowl and whisk together gently.
- Transfer about half of the mixture to another bowl and colour one bowl with pink food colouring and the other with yellow food colouring.
Assemble your cheesecake
- Alternate pouring the pink and yellow custards into the tin to create a swirled effect.
- If you have a baking belt, this is a great time to use it. It's a piece of material you soak in water and then wrap around the outside of the tin to stop cakes, cheesecakes and more from baking too fast on the outside before the middle is cooked. It's not essential for this recipe, but it does help ensure an even bake with no cracks.
- Your cheesecake is now ready to bake in the oven for approximately 50-60 minutes until set but still wobbly. The top will darken and turn a gleaming golden.
- Take out the oven, and let it cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick, causing the cheesecake to come apart as it cools.
- Allow to cool completely in the tin at room temperature, then chill in the fridge for at least an hour, but ideally overnight (or as long as you can stand to wait).
Decorate
- Run a knife around the inside of the tin, then stand the tin on something so that you can slide the sides of the tin down to release the cheesecake, then transfer to a board.
- Spread the top of the cheesecake with raspberry jam.
- Arrange the slices of Battenberg on top of the cheesecake. You may need to trim some to cover the edges, as shown.
- All that's left to do is slice and enjoy! This is best done with a warm knife for a clean cut.
Nutrition
More cheesecake recipes to try
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
Leave a Reply