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
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.
- 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.
