Here’s a simple recipe for a Battenberg Cheesecake:
Ingredients:
For the Cheesecake:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream
- 1/4 cup (30g) all-purpose flour
For the Battenberg design:
- 1 Battenberg cake (store-bought or homemade)
- Marzipan (enough to cover the cheesecake)
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease and line the bottom of a springform pan with parchment paper.
- Prepare the Cheesecake Batter:
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, sour cream, and flour until the batter is smooth and well combined.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter into the prepared springform pan.
- Carefully place slices of Battenberg cake on top of the batter.
- Pour the remaining cheesecake batter over the Battenberg cake slices.
- Bake:
- Bake in the preheated oven for about 50-60 minutes or until the center is set, and the top is lightly browned.
- Cooling:
- Allow the cheesecake to cool in the pan for about 10-15 minutes, then run a knife around the edge to loosen it. Let it cool completely before refrigerating.
- Decoration:
- Roll out the marzipan and wrap it around the chilled cheesecake to create the Battenberg design. You can cut thin strips to create a checkered pattern if desired.
- Chill:
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Serve:
- Slice and serve your Battenberg Cheesecake, enjoying the combination of creamy cheesecake and the distinctive Battenberg pattern.
Feel free to adjust the ingredients and quantities based on your preferences and the size of the springform pan you are using. Enjoy your delicious Battenberg Cheesecake!
