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Cherry Cheesecake Cake Roll

Decadent Cherry Cheesecake Cake Roll for Sweet Moments

This Cherry Cheesecake Cake Roll is a delightful dessert that combines rich cheesecake and fluffy cake with cherries.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 4 large Eggs Beaten until pale for best texture
  • 1 cup Powdered Sugar
  • 1 cup Flour Be careful not to overmix
  • 1 teaspoon Vanilla Extract Use pure extract for best flavor
For the Cheesecake Filling
  • 8 ounces Cream Cheese Consider Neufchâtel cheese for a lighter option
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract Use high-quality extract for best results
For the Cherry Topping
  • 1 cup Cherry Filling Fresh or pie filling
  • 1 cup Whipped Cream Optional garnish

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Sheet pan
  • Kitchen Towel
  • Plastic wrap
  • Sharp knife

Method
 

Step-by-Step Instructions for Cherry Cheesecake Cake Roll
  1. In a large mixing bowl, whisk 4 eggs and 1 cup of powdered sugar until pale and fluffy, about 5 minutes. Fold in 1 cup of flour and 1 teaspoon of vanilla until just combined. Pour into a prepared sheet pan and bake at 350°F (175°C) for 12-15 minutes.
  2. Remove the sponge cake from the oven and cool for a few minutes. Carefully invert onto a clean towel dusted with powdered sugar and roll tightly while warm. Allow to cool completely for at least 30 minutes.
  3. Beat 8 ounces of cream cheese and 1 cup of powdered sugar in a bowl for 2-3 minutes until smooth. Add 1 teaspoon of vanilla and blend until fully incorporated. Set aside.
  4. Unroll the cooled cake and spread the cheesecake filling evenly, leaving a small border. Spoon cherry topping over the cheesecake layer.
  5. Starting from the edge without filling, carefully roll the cake back up using the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.
  6. Remove from refrigerator, unwrap, and slice into 1-inch thick pieces. Serve with whipped cream and a dusting of powdered sugar.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

This cake roll can be kept fresh in the fridge for 3-4 days. Rolling the sponge cake while warm helps prevent cracking.

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