Here's a great way to turn Battenberg cake into an amazing cheesecake!
- 1 battenberg loaf cake, thinly sliced
- 125g digestive biscuits
- 60g butter, melted
- 400g cream cheese, softened
- 100g icing sugar
- 4 tsp vanilla extract
- 600ml double cream
- 7 leaves gelatine
- 75ml boiling water
- Food colouring - pink, yellow
- 250g marzipan
- Line the bottom of a 9’’ springform tin with greaseproof paper.
- Make the crust: Combine the crust ingredients in the bowl of a food processor and pulse until well combined. Press mixture into bottom of springform pan. Arrange the sliced Battenberg around the sides of the tin, to form a ‘crust’ up the sides of the tin.
- Make the cheesecake: Cover the gelatine leaves with cold water and leave to soak for 5 minutes.
- Cream the softened cream cheese and icing sugar together until smooth. Gradually add the vanilla extract and mix until smooth. Add the cream and whisk until smooth.
- Put the boiling water into a small bowl and add the soaked gelatine. Stir until it has dissolved and there are no lumps. Add to the cheesecake mix and stir well.
- Divide cheesecake mixture equally in two and tint with the different food colouring using a toothpick to adjust colour intensity.
- Pour ¼ of the pink mixture over biscuit base and freeze for 20 minutes, ensuring the layer is completely frozen before adding ¼ of the yellow mixture. Repeat with the remaining pink and yellow mixture then after the final freezing period, refrigerate for 4 hours.
- Serve: Once firm, gently release the tin and cut out a circle of marzipan the same size as the top of the cheesecake and place on top of the cheesecake, pressing down with your fingers to seal.
- Serve in slices!