Indulge in the lusciousness of a Heavenly Cherry Cheesecake Cake Roll—a dessert that combines the lightness of sponge cake, the creaminess of cheesecake filling, and the sweet-tart flavor of cherry filling. Perfect for special occasions or as an elegant centerpiece at your next gathering, this cake roll is as visually stunning as it is delicious. The rolled format adds a touch of sophistication while keeping every bite moist, creamy, and bursting with flavor. Let’s dive into this delightful recipe!
Ingredients:
For the Cake Roll:
- 4 large eggs, separated
- 1 cup granulated sugar (divided into ½ cup each)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar (for dusting)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
For the Cherry Filling:
- 1 cup cherry pie filling
- ½ teaspoon almond extract (optional)
For Decoration:
- Powdered sugar or whipped cream
- Fresh cherries or maraschino cherries
- Chocolate shavings (optional)
Preparation:
Step 1: Prepare the Cake Roll
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, beat the egg yolks with ½ cup of granulated sugar and vanilla extract until the mixture becomes pale and thick.
- In a separate bowl, whip the egg whites with the remaining ½ cup of granulated sugar until stiff peaks form.
- Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the batter.
- Sift the flour, baking powder, and salt over the mixture and fold until just combined.
- Pour the batter into the prepared pan, spreading it evenly to the edges.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Immediately turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper and roll the cake up with the towel while it’s warm. Let it cool completely.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light, fluffy filling.
Step 3: Assemble the Cake Roll
- Carefully unroll the cooled cake and spread a generous layer of the cheesecake filling over the entire surface.
- Spoon the cherry pie filling evenly across the cheesecake layer. For an enhanced flavor, stir in the optional almond extract before spreading.
- Gently re-roll the cake without the towel, taking care not to press too hard to avoid squeezing out the filling.
- Place the cake roll seam-side down on a serving platter and refrigerate for at least an hour to set.
Step 4: Decorate and Serve
- Dust the top of the cake roll with powdered sugar or pipe whipped cream along the roll for added decoration.
- Garnish with fresh cherries or maraschino cherries and sprinkle chocolate shavings for a final touch.
- Slice and serve chilled for the best flavor and texture.
Cooking Notes:
- Sponge Texture: Rolling the cake while it’s still warm helps prevent cracking and keeps it pliable.
- Cherry Variation: Swap the cherry filling with your favorite fruit compote or jam, like strawberry, blueberry, or raspberry.
- Chocolate Twist: Add ¼ cup of cocoa powder to the cake batter for a chocolate sponge variation.
Serving Suggestions:
This Heavenly Cherry Cheesecake Cake Roll is perfect as a standalone dessert but pairs beautifully with:
- A cup of hot coffee or tea for a cozy pairing.
- A scoop of vanilla or cherry ice cream for an indulgent treat.
- A drizzle of chocolate sauce for extra decadence.
Tips:
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Chill the whipping cream and bowl before whipping for the fluffiest results.
- Use a sharp serrated knife to slice the cake for clean, neat portions.
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 1 hour 32 minutes
Nutritional Information (per serving):
- Calories: 320
- Protein: 6g
- Sodium: 180mg
FAQs:
Q: Can I make this cake roll in advance?
A: Yes, the cake roll can be made up to 24 hours in advance. Store it in the refrigerator, covered, to keep it fresh.
Q: Can I freeze the cake roll?
A: Absolutely! Wrap the assembled cake roll tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Q: What if my cake cracks while rolling?
A: Don’t worry! Cracks can be covered with frosting, whipped cream, or powdered sugar for a seamless look.
Q: Can I use homemade cherry filling instead of canned?
A: Certainly! Homemade cherry compote or jam can be used for a fresher flavor.
Conclusion:
This Heavenly Cherry Cheesecake Cake Roll is a showstopper dessert that’s as delicious as it is beautiful. Its combination of fluffy sponge cake, creamy cheesecake filling, and vibrant cherry layer offers a symphony of flavors and textures in every bite. Perfect for celebrations, family gatherings, or just treating yourself, this cake roll is a recipe you’ll want to make again and again. Serve it chilled and watch as everyone reaches for seconds!
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Heavenly Cherry Cheesecake Cake Roll | Elegant Dessert Recipe
- Total Time: 1 hour 32 minutes
Ingredients
Scale
Ingredients:
For the Cake Roll:
- 4 large eggs, separated
- 1 cup granulated sugar (divided into ½ cup each)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar (for dusting)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
For the Cherry Filling:
- 1 cup cherry pie filling
- ½ teaspoon almond extract (optional)
For Decoration:
- Powdered sugar or whipped cream
- Fresh cherries or maraschino cherries
- Chocolate shavings (optional)
Instructions
Preparation:
Step 1: Prepare the Cake Roll
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, beat the egg yolks with ½ cup of granulated sugar and vanilla extract until the mixture becomes pale and thick.
- In a separate bowl, whip the egg whites with the remaining ½ cup of granulated sugar until stiff peaks form.
- Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the batter.
- Sift the flour, baking powder, and salt over the mixture and fold until just combined.
- Pour the batter into the prepared pan, spreading it evenly to the edges.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Immediately turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper and roll the cake up with the towel while it’s warm. Let it cool completely.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light, fluffy filling.
Step 3: Assemble the Cake Roll
- Carefully unroll the cooled cake and spread a generous layer of the cheesecake filling over the entire surface.
- Spoon the cherry pie filling evenly across the cheesecake layer. For an enhanced flavor, stir in the optional almond extract before spreading.
- Gently re-roll the cake without the towel, taking care not to press too hard to avoid squeezing out the filling.
- Place the cake roll seam-side down on a serving platter and refrigerate for at least an hour to set.
Step 4: Decorate and Serve
- Dust the top of the cake roll with powdered sugar or pipe whipped cream along the roll for added decoration.
- Garnish with fresh cherries or maraschino cherries and sprinkle chocolate shavings for a final touch.
- Slice and serve chilled for the best flavor and texture.
Notes
Cooking Notes:
- Sponge Texture: Rolling the cake while it’s still warm helps prevent cracking and keeps it pliable.
- Cherry Variation: Swap the cherry filling with your favorite fruit compote or jam, like strawberry, blueberry, or raspberry.
- Chocolate Twist: Add ¼ cup of cocoa powder to the cake batter for a chocolate sponge variation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 320
- Sodium: 180mg
- Protein: 6g