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Cherry Cheesecake Cake Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 30 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes plus chilling time
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cherry Cheesecake Cake Roll is a delightful dessert combining a light, fluffy sponge cake with a creamy cream cheese filling and a sweet cherry pie topping. Rolled to perfection and dusted with powdered sugar, it’s an impressive yet easy-to-make treat perfect for gatherings and special occasions.

Ingredients

Cake

  • 4 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting

Filling

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cherry pie filling

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F and line a 15x10x1-inch baking pan with parchment paper to ensure the cake doesn’t stick and bakes evenly.
  2. Beat eggs and sugar: In a large bowl, beat the eggs at high speed for 5 minutes until fluffy. Gradually add granulated sugar, then stir in water and vanilla extract to combine thoroughly.
  3. Combine dry ingredients: In a separate bowl, mix together the all-purpose flour, baking powder, and salt, then gently fold this mixture into the egg mixture to maintain the batter’s airiness.
  4. Bake the cake: Evenly spread the batter into the prepared baking pan and bake for 12 to 15 minutes, or until the cake springs back when lightly touched, indicating it’s cooked through.
  5. Roll the cake: Carefully turn the warm cake onto a kitchen towel dusted generously with powdered sugar. Peel off the parchment paper and roll the cake tightly with the towel, starting from a short side. Let it cool completely on a wire rack to set its shape.
  6. Prepare the filling: In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, forming the delicious filling layer.
  7. Assemble the roll: Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface, leaving about 1/2 inch of edge free. Spoon the cherry pie filling evenly on top of the cream cheese layer for a burst of fruity flavor.
  8. Final roll and chill: Carefully roll up the cake again, trimming the ends for a clean finish. Cover the roll with plastic wrap and refrigerate until ready to serve, allowing the flavors to meld and the roll to firm up.

Notes

  • Make sure to beat the eggs sufficiently to achieve a light, airy sponge cake.
  • Rolling the cake while warm helps prevent cracks.
  • Use a clean kitchen towel dusted with powdered sugar to avoid the cake sticking.
  • Refrigerate the cake roll for at least 2 hours before serving to enhance flavors and firmness.
  • Trim the edges neatly for an attractive presentation.
  • Cherry pie filling can be substituted with other fruit fillings like strawberry or blueberry for variety.

Find it online: https://slsrecipes.com/cherry-cheesecake-cake-roll-recipe/