Name: Battenberg Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: British
Ingredients: 4 large eggs (for sponge); 1 cup granulated sugar (for sponge); 1 cup all-purpose flour (for sponge); 1 teaspoon baking powder (for sponge); 2 tablespoons unsalted butter, melted (for sponge); 1 teaspoon vanilla extract (for sponge); 1/2 teaspoon almond extract (for sponge); Pink food coloring (gel or liquid, for sponge); 16 oz (450g) cream cheese, softened (for cheesecake filling); 3/4 cup granulated sugar (for cheesecake filling); 1 teaspoon vanilla extract (for cheesecake filling); 2 large eggs (for cheesecake filling); 1/2 cup sour cream (for cheesecake filling); 1 tablespoon lemon juice (for cheesecake filling); Apricot jam (for glazing and assembling sponge); Marzipan sheets (optional, for classic Battenberg look)

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Battenberg Cheesecake a stunning twist on the classic Battenberg cake, this cheesecake features the signature pink and yellow checkerboard pattern beneath a creamy, smooth cheesecake layer. It’s a perfect blend of traditional elegance and rich, tangy cheesecake flavor — ideal for special occasions or anytime I want to impress my guests.

Ingredients

For the Battenberg Sponge:

4 large eggs

1 cup granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

½ teaspoon almond extract

Pink food coloring (gel or liquid)

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream

1 tablespoon lemon juice

For Assembly:

Apricot jam (for glazing)

Marzipan sheets (optional, for classic Battenberg look)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line two 8x8-inch square baking pans with parchment paper.

To make the sponge, beat eggs and sugar together until light and fluffy (about 5 minutes).

Sift the flour and baking powder into the egg mixture and fold gently.

Divide the batter evenly into two bowls. Add vanilla and almond extracts to one bowl and pink food coloring to the other. Stir melted butter gently into both.

Pour each batter into the prepared pans and bake for 12-15 minutes or until a toothpick comes out clean. Let cool completely.

Cut each sponge into four equal strips. Arrange the pink and yellow strips alternately, brushing apricot jam between layers to "glue" them together in a checkerboard pattern. Wrap the assembled sponge in plastic wrap and chill.

For the cheesecake filling, beat the cream cheese and sugar until smooth. Add vanilla, eggs one at a time, then sour cream and lemon juice, beating until combined.

Pour the cheesecake batter over the chilled Battenberg sponge arranged in a springform pan lined with parchment or greased well.

Bake at 325°F (160°C) for 50-60 minutes or until the center is set but slightly wobbly.

Cool completely at room temperature, then chill for at least 4 hours or overnight.

Optionally, cover the sides with marzipan sheets to replicate the classic Battenberg look before serving.

Servings and timing

This recipe makes about 10 servings.

Prep time is approximately 30 minutes, baking time totals around 1 hour, and chilling requires at least 4 hours — so plan for about 5 hours and 30 minutes from start to finish.

Variations

I like experimenting with this recipe by:

Adding a splash of almond liqueur to the sponge batter for an extra almond kick.

Swapping the pink food coloring for a natural beet juice for a more subtle hue.

Using different jam flavors like raspberry or strawberry between sponge layers to vary the sweetness and tartness.

Incorporating a graham cracker crust underneath the sponge for an added crunchy texture.

Replacing the sour cream in the cheesecake filling with Greek yogurt for a lighter tang.

Storage/Reheating

I store leftovers covered tightly in the refrigerator for up to 4 days. The cheesecake tastes best chilled, so I recommend serving it cold rather than reheating. If needed, I let slices sit at room temperature for about 15 minutes before serving to soften the texture slightly. This dessert doesn’t freeze well because the sponge and cheesecake layers can lose their ideal texture after thawing.

FAQs

How do I prevent the cheesecake from cracking?

I bake the cheesecake at a lower temperature (325°F/160°C) and avoid overbaking. Removing it from the oven when the center is still slightly wobbly helps prevent cracks.

Can I make the sponge layers ahead of time?

Yes, I prepare the sponge layers a day ahead, then assemble and chill them before adding the cheesecake batter. This makes the baking day less hectic.

What can I use instead of marzipan?

If I don’t have marzipan, I skip it or sometimes brush the sides with apricot jam for shine. Some also use fondant if they want a smooth, polished finish.

Can I make this gluten-free?

Absolutely! I substitute the all-purpose flour in the sponge with a gluten-free flour blend, ensuring it has a similar texture and rise.

How do I cut the cheesecake to show the checkerboard pattern clearly?

I use a sharp serrated knife and wipe it clean between cuts to maintain clean, distinct slices that showcase the colorful checkerboard layers perfectly.

Conclusion

This Battenberg Cheesecake is one of my favorite recipes to bake when I want to impress with both looks and flavor. The colorful sponge paired with creamy cheesecake creates an elegant, delicious dessert that’s surprisingly doable at home. Whether for a party, holiday, or a special treat, it never fails to get compliments. I hope this recipe inspires me (and you) to try something a bit different and delightfully delicious.

Recipe:

Battenberg Cheesecake

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Author: Cheryl
Total Time: 5 hours 30 minutes (including chilling)
Yield: 10 servings
Diet: Vegetarian

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Description

A stunning twist on the classic Battenberg cake, this cheesecake features the signature pink and yellow checkerboard sponge pattern beneath a creamy, smooth cheesecake layer. Perfect for special occasions or impressing guests with a blend of traditional elegance and rich, tangy cheesecake flavor.

Instructions

Preheat oven to 350°F (175°C). Line two 8x8-inch square baking pans with parchment paper.
Beat eggs and sugar for the sponge until light and fluffy, about 5 minutes.
Sift flour and baking powder into the egg mixture and fold gently.
Divide batter evenly into two bowls. Add vanilla and almond extracts to one bowl and pink food coloring to the other. Stir melted butter into both batters gently.
Pour each batter into prepared pans and bake for 12-15 minutes or until a toothpick comes out clean. Cool completely.
Cut each sponge into four equal strips. Arrange pink and yellow strips alternately, brushing apricot jam between layers to glue them into a checkerboard pattern. Wrap in plastic wrap and chill.
For cheesecake filling, beat cream cheese and sugar until smooth. Add vanilla, eggs one at a time, then sour cream and lemon juice, mixing until combined.
Pour cheesecake batter over chilled Battenberg sponge in a springform pan lined with parchment or greased well.
Bake at 325°F (160°C) for 50-60 minutes or until center is set but slightly wobbly.
Cool completely at room temperature, then chill at least 4 hours or overnight.
Optionally, cover sides with marzipan sheets before serving for a classic Battenberg look.