Description
This Cherry Cheesecake Cake Roll is a delightful dessert that combines a light, fluffy sponge cake with a creamy cheesecake filling and sweet cherry pie topping. Rolled into a beautiful swirl, it’s perfect for celebrations or a special treat. The sponge is tender and airy, complemented by the rich cream cheese and whipped cream filling, with bursts of cherry flavor in every bite.
Ingredients
Scale
Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Filling
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking during baking.
- Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs with granulated sugar until the mixture is thick and pale, about 5 minutes, ensuring the batter has good volume.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution.
- Combine Ingredients: Gradually fold the sifted dry ingredients into the egg mixture gently until just combined, being careful not to overmix to maintain the cake’s lightness.
- Bake the Cake: Pour the batter into the prepared pan, spread evenly, and bake for 10-12 minutes or until the cake springs back when lightly touched.
- Invert and Roll Cake: Dust a clean kitchen towel with powdered sugar. Immediately invert the warm cake onto the towel, peel off the parchment paper, and roll the cake with the towel from a short end. Let it cool completely in this rolled shape.
- Prepare Filling: Beat the softened cream cheese with 1/4 cup granulated sugar until smooth. In another bowl, whip the heavy cream and vanilla until stiff peaks form.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
- Assemble Cake Roll: Carefully unroll the cooled cake and evenly spread the cream cheese filling over the surface. Spoon the cherry pie filling evenly over the cream cheese layer.
- Re-roll and Chill: Roll the cake up again without the towel, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to set.
- Serve: Before serving, dust with additional powdered sugar if desired for a beautiful presentation.
Notes
- Rolling the cake while warm helps prevent cracking.
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- Cherry pie filling can be substituted with fresh cherries and a bit of sugar for a fresher taste.
- Ensure the cake is completely cooled before adding the filling to prevent melting.
- Refrigerate the cake roll well to allow it to firm up for easier slicing.
