The Cherry Cheesecake Cake Roll Recipe is a delightful twist on classic desserts, combining the light, airy texture of a sponge cake with the rich creaminess of cheesecake and the vibrant tang of cherry pie filling. This dessert is as impressive as it is delicious, perfect for special occasions or whenever you need a sweet pick-me-up. Roll it, chill it, and watch it disappear slice by slice – it’s a guaranteed crowd-pleaser that feels both elegant and comforting at the same time.
Ingredients You’ll Need
The beauty of the Cherry Cheesecake Cake Roll Recipe lies in its straightforward yet carefully selected ingredients. Each one plays a crucial role in creating the perfect balance of flavors and textures – from the fluffy eggs that form the sponge base to the silky cream cheese and luscious cherries that make the filling truly shine.
- 4 large eggs: Provide structure and lightness to the cake roll.
- 3/4 cup granulated sugar: Sweetens and helps achieve a tender crumb.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor to both cake and filling.
- 3/4 cup all-purpose flour: The main dry ingredient that forms the cake’s foundation.
- 1 teaspoon baking powder: Ensures the cake rises just enough to stay soft and springy.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors.
- Powdered sugar for dusting: Adds a pretty, snowy finish.
- 1 package (8 ounces) cream cheese, softened: The creamy base of the luscious cheesecake filling.
- 1/4 cup granulated sugar: Sweetens the cheesecake layer perfectly.
- 1 cup heavy cream: Whipped to airy peaks to lighten up the filling texture.
- 1 teaspoon vanilla extract: Infuses the filling with a subtle fragrant note.
- 1 cup cherry pie filling: Bursts of juicy sweetness that make the roll unforgettable.
How to Make Cherry Cheesecake Cake Roll Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350°F (175°C). Lining a jelly roll pan with parchment paper and lightly greasing it is key to an easy release later, ensuring your cake doesn’t stick and tears don’t happen.
Step 2: Whip Up the Eggs and Sugar
Using an electric mixer, beat the eggs and sugar together until the mixture becomes thick and pale, which usually takes about 5 minutes. This step aerates the batter, giving your cake that delicate, fluffy texture that’s essential for rolling.
Step 3: Add Vanilla and Dry Ingredients
Mix in the vanilla extract for that irresistible aroma, then sift together flour, baking powder, and salt in a separate bowl to evenly distribute the leavening agents and salt. Gradually fold these dry ingredients carefully into the egg mixture to keep the batter light – overmixing can deflate those precious air bubbles.
Step 4: Bake the Cake
Spread the batter evenly in your prepared pan and bake for 10 to 12 minutes. Look for the cake to spring back when you gently press it – this means it’s perfectly done and ready to cool without drying out.
Step 5: Roll the Cake While Warm
Once out of the oven, dust a kitchen towel generously with powdered sugar to prevent sticking. Quickly and gently invert the warm cake onto the towel, peel off the parchment, then roll the cake and towel together from a short end. This “training” roll helps your cake hold its shape when filled later.
Step 6: Make the Cream Cheese Filling
Beat the softened cream cheese with sugar until smooth and creamy. Separately, whip the heavy cream with vanilla until it forms stiff peaks, then fold it gently into the cream cheese mix for a light but luscious filling that perfectly complements the tart cherries.
Step 7: Assemble and Chill
Carefully unroll the cooled cake and spread the cream cheese mixture evenly over it. Spoon the cherry pie filling on top, then re-roll the cake without the towel. Wrap it tightly in plastic wrap and refrigerate for at least an hour, letting the flavors meld and the shape set beautifully.
Step 8: Final Touches Before Serving
When it’s time to serve, dust the cake roll with powdered sugar for a pretty finish. Slice into thick spirals to show off the lovely layers and enjoy every bite of this wonderful Cherry Cheesecake Cake Roll Recipe.
How to Serve Cherry Cheesecake Cake Roll Recipe
Garnishes
Fresh cherries or a drizzle of cherry sauce on top can add extra color and burst of flavor. A sprig of mint also creates a lovely contrast and fresh aroma that complements the creaminess of the cake and filling.
Side Dishes
This Cherry Cheesecake Cake Roll is a star on its own but pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a fresh fruit salad to balance sweetness with freshness and texture.
Creative Ways to Present
Try serving individual slices on pretty dessert plates with artistic swirls of cherry coulis or a sprinkling of toasted almond flakes for crunch. For festive occasions, arrange mini rolls as bites or in a beautiful platter to wow your guests visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
Leftover slices can be stored in an airtight container in the refrigerator for up to three days, keeping the creamy filling fresh and the cake moist. Make sure to cover it well to prevent it from absorbing any fridge odors.
Freezing
You can freeze the wrapped cake roll for up to one month. Thaw it overnight in the refrigerator before serving to preserve its texture and flavor perfectly.
Reheating
This dessert is best enjoyed chilled, so reheating isn’t recommended. If you prefer a slightly softer texture, let it sit at room temperature for about 15 minutes before slicing and serving.
FAQs
Can I use fresh cherries instead of cherry pie filling?
Fresh cherries can work wonderfully if you cook them down with a little sugar and cornstarch to mimic the pie filling’s consistency. This gives you control over sweetness and texture while keeping the cherry flavor vibrant.
What if I don’t have a jelly roll pan?
A baking sheet with low edges around 10×15 inches is ideal. If yours is smaller, you may need to reduce the batter proportionally or bake in batches to achieve the perfect thickness for rolling.
Can I make a chocolate version of this cake roll?
Absolutely! Simply swap a couple of tablespoons of flour for cocoa powder to give the sponge a lovely chocolate depth that pairs beautifully with the cherry and cream cheese filling.
How do I prevent the cake from cracking when rolling?
The key is rolling the cake while it’s still warm with a sugared towel. This gently shapes it without breaking. Also, don’t overbake since a dry cake cracks more easily.
Is it necessary to chill the cake roll before serving?
Chilling helps the filling set and the flavors meld, making slicing cleaner and the taste more harmonious, so it’s highly recommended for the best experience with this Cherry Cheesecake Cake Roll Recipe.
Final Thoughts
There’s something incredibly satisfying about creating a dessert that looks stunning and tastes like a dream, and the Cherry Cheesecake Cake Roll Recipe delivers just that. Whether you’re treating yourself, impressing friends, or celebrating a special moment, this recipe offers comfort and elegance all in one roll. Give it a try and discover your new favorite sweet indulgence that’s truly worth every delicious step.
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Cherry Cheesecake Cake Roll Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 12m
- Total Time: 0h 42m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cherry Cheesecake Cake Roll combines a light and fluffy sponge cake with a creamy, tangy cream cheese filling and sweet cherry pie topping. Rolled into a beautiful spiral, this dessert is both visually stunning and delicious, perfect for special occasions or a delightful treat.
Ingredients
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.
- Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar together until the mixture becomes thick and pale, approximately 5 minutes, creating a light sponge base.
- Add Vanilla and Mix Dry Ingredients: Stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt to ensure even mixing and remove any lumps.
- Fold Dry Ingredients: Gradually fold the sifted dry ingredients into the egg mixture gently until just combined, being careful not to overmix to keep the batter light.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake for 10-12 minutes or until the cake springs back when lightly touched, indicating doneness.
- Roll Cake While Warm: Dust a clean kitchen towel with powdered sugar, invert the warm cake onto it, peel off the parchment paper, and carefully roll the cake with the towel starting from the short end. Allow it to cool completely rolled up.
- Prepare the Cream Cheese Filling: Beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Whip Cream: In another bowl, whip the heavy cream with vanilla extract until stiff peaks form for a light and airy consistency.
- Combine Filling Components: Gently fold the whipped cream into the cream cheese mixture until well blended without deflating.
- Assemble the Roll: Unroll the cooled cake carefully, spread the cream cheese filling evenly across the surface, then spoon the cherry pie filling over the top layer.
- Re-roll and Chill: Roll the cake back up without the towel, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to set the filling and flavors.
- Serve: Before serving, dust the cake roll with powdered sugar for an elegant finish.
Notes
- Rolling the cake while warm helps prevent cracking.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- You can substitute cherry pie filling with other fruit preserves if desired.
- Refrigerate for longer to allow flavors to meld and for easier slicing.
- Use a serrated knife to slice the roll cleanly without squishing it.
