Description
This Heavenly Cherry Cheesecake Cake Roll is a delightful dessert featuring a soft sponge cake, luscious cream cheese filling, and a sweet cherry topping. Perfect for those who love a fruity and creamy twist in their cakes, this recipe offers a melt-in-your-mouth experience. Ideal for special occasions or an indulgent treat, this cake roll is sure to impress with its beautiful presentation and irresistible taste.
Ingredients
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk (room temperature)
- 1 tablespoon melted butter (cooled)
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 cup heavy whipping cream (cold)
- 1 tablespoon lemon juice (optional for a slight tang)
- 1 can cherry pie filling (about 20 oz)
- 1 tablespoon cornstarch (optional for thickening)
- 1 tablespoon water
- Powdered sugar (for dusting the roll)
- Fresh cherries or mint leaves (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, and lightly grease it.
- In a mixing bowl, beat the eggs and sugar together at medium-high speed for 4-5 minutes until pale and thick. Add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
- Gently fold in the milk and melted butter.
- Pour the batter evenly into the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back when touched lightly.
- While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake up with the towel. Let it cool completely.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Add lemon juice if desired.
- If you want a thicker cherry filling, mix cornstarch with water. Heat the cherry pie filling in a saucepan, stir in the slurry, and cook until thickened. Let it cool.
- Once the sponge cake has completely cooled, carefully unroll it.
- Spread an even layer of the cheesecake filling across the surface of the cake, leaving about ½ inch from the edges.
- Spoon the cherry filling over the cheesecake layer.
- Carefully re-roll the cake, without the towel this time, into a tight roll.
- Wrap the roll in plastic wrap and refrigerate for at least 1-2 hours to let the flavors set and firm up.
- Slice the cake roll with a sharp serrated knife.
- Serve chilled and garnish with fresh cherries or a dusting of powdered sugar.
Notes
- Ensure the cake is not overbaked to keep it soft for rolling.
- Chill the cake before slicing for cleaner cuts.
- For a thicker cherry filling, mix cornstarch with water to make a slurry and cook with the pie filling.
- You can make this cake roll a day ahead.
- For a different flavor, substitute cherry pie filling with strawberry or blueberry filling.
- To make it gluten-free, use a gluten-free all-purpose flour blend.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
Keywords: Cherry Cheesecake Cake Roll, cherry cheesecake roll recipe, how to make cherry cheesecake cake roll, easy cherry cheesecake roll, homemade cherry cheesecake roll, best cherry cheesecake roll, cheesecake roll with cherry filling, jelly roll cherry cheesecake, cherry swirl cheesecake roll, spiced cherry cheesecake roll, no-bake cherry cheesecake roll, glazed cherry cheesecake roll, cherry cheesecake Swiss roll, dessert cherry cheesecake roll, cherry cheesecake roll instructions, cherry cheesecake roll ingredients, what is a cherry cheesecake roll, why make cherry cheesecake roll, cherry cheesecake cake roll dessert, cream cheese cherry roll cake, red cherry cheesecake roll