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.
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)
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.
Notes
You can add almond liqueur to the sponge for extra almond flavor.
Use natural beet juice instead of pink food coloring for a subtle hue.
Try different jam flavors like raspberry or strawberry for variety.
A graham cracker crust can be added under the sponge for texture.
Replace sour cream with Greek yogurt for a lighter tang.
Store leftovers tightly covered in the fridge for up to 4 days; best served chilled.
Do not freeze; texture changes negatively upon thawing.
Use a serrated knife wiped clean between cuts to showcase checkerboard pattern clearly.
- Prep Time: 30 minutes
- Cook Time: 1 hour (approx. 12-15 min sponge + 50-60 min cheesecake)
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
