Cherry Cheesecake Cake Roll
A Delicious Twist on a Classic Dessert
Cherry Cheesecake Cake Roll is a dessert that beautifully marries the rich creaminess of cheesecake with the light texture of cake. This stunning treat not only looks impressive but tastes absolutely divine. It’s the perfect dessert for gatherings, birthdays, or just a sweet surprise for your family. I remember the first time I made it; the delighted faces around the table were priceless. If you’re in the mood for a dessert that delivers both flavor and aesthetic appeal, this recipe is a must-try.
Why You’ll Love This Dish
This Cherry Cheesecake Cake Roll is more than just a dessert; it’s a delightful experience. Here are a few compelling reasons to whip up this dish at home:
- Visually Stunning: The rolled cake is not just tasty; it’s a showstopper that’s bound to impress your guests.
- Balanced Flavors: With a harmonious blend of tart cherries and creamy cheesecake, every bite offers a symphony of flavors.
- Easy to Make: Don’t let the fancy appearance fool you! The steps are straightforward, making it accessible even for novice bakers.
“This Cherry Cheesecake Cake Roll has become a favorite in our household. The flavors are lush without being overly sweet!” – A happy home baker.
Preparing the Cherry Cheesecake Cake Roll
Creating the Cherry Cheesecake Cake Roll is a rewarding experience that’s broken down into several simple steps. The process involves baking the cake, preparing a luscious filling, and rolling everything together. Set aside some time to enjoy the art of baking and delight in the end result!
What You’ll Need
Gather these essential ingredients for a delectable Cherry Cheesecake Cake Roll:
- 4 large eggs
- 3/4 cup granulated sugar (divided)
- 1 teaspoon vanilla extract (divided)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
- 1 package (8 ounces) cream cheese, softened
- 1 cup heavy cream
- 1 cup cherry pie filling
Feel free to swap out the cherry pie filling for other fruit fillings if you want to experiment with flavors!
Directions to Follow
- Preheat your oven to 350°F (175°C). Prepare a 10×15 inch jelly roll pan by lining it with parchment paper and lightly greasing it.
- In a large bowl, beat the eggs and 3/4 cup of granulated sugar with an electric mixer until the mixture is thick and pale, about 5 minutes.
- Mix in 1 teaspoon of vanilla extract until just combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture until just mixed. Avoid overmixing to keep the cake light and fluffy.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when gently touched.
- Dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.
- Roll up the cake with the towel, starting from one of the short ends. Allow it to cool completely.
- For the filling, beat the softened cream cheese with the remaining 1/4 cup of granulated sugar until smooth.
- In another bowl, whip the heavy cream with the remaining 1 teaspoon of vanilla extract until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until blended.
- Unroll the cooled cake carefully and spread the cream cheese filling evenly on top. Spoon cherry pie filling over the cream cheese layer.
- Re-roll the cake, removing the towel as you go. Wrap the roll in plastic wrap and refrigerate for at least 1 hour before serving.
- When ready to serve, dust the cake roll with powdered sugar if desired.
Best Ways to Enjoy It
Serving your Cherry Cheesecake Cake Roll can be as creative as you like! Here are a few suggestions for an unforgettable presentation:
- Slice the roll into thick pieces and arrange them on a decorative plate.
- Drizzle some extra cherry pie filling on top for an inviting touch.
- Pair with a dollop of freshly whipped cream for an extra layer of indulgence.
This cake can stand alone as a star dessert, but it also pairs beautifully with a scoop of vanilla ice cream for those who enjoy a hot and cold contrast!
Keeping Leftovers Fresh
To maintain the freshness of your Cherry Cheesecake Cake Roll:
- Refrigeration: Keep it wrapped in plastic wrap in the fridge if you’re storing leftovers. It will stay fresh for up to 3 days.
- Freezing: You can freeze the rolled cake for up to one month. Just ensure it’s well-wrapped in plastic and then aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.
Pro Chef Tips
- Don’t rush the cooling: Allow the cake to cool completely in the towel; this helps maintain its shape when rolling.
- Whip the cream to perfection: Make sure your heavy cream is cold, which helps achieve the best volume and texture.
- Experiment with flavors: Try adding a splash of almond extract or switching out the cherry filling for other fruits like blueberries or strawberries for a unique twist.
Creative Twists
While the classic cherry flavor is irresistible, don’t hesitate to add your own flair! Here are some variations to consider:
- Chocolate Drizzle: Melt some chocolate to drizzle over the top before serving for a richer taste.
- Citrus Alternative: Swap the cherry filling for lemon curd for a refreshing citrus finish.
- Nutty Addition: Add finely chopped nuts in the filling for some crunch.
Common Questions Answered
-
How long does it take to prepare?
The total time, including cooling, is about 2 hours, with active preparation taking roughly 30 minutes. -
Can I replace the cream cheese?
Yes! Mascarpone or even Greek yogurt can be used as substitutes for cream cheese if you’re looking for a different flavor profile. -
What’s the best way to slice the roll?
Use a sharp serrated knife to cut the roll into slices smoothly. A gentle sawing motion works best to avoid squishing the cake.
Now that you’ve gathered all the details, it’s time to bring this scrumptious Cherry Cheesecake Cake Roll to life! Your friends and family will treasure each slice, and you’ll love the sweet smiles it brings. Enjoy your baking journey!
Cherry Cheesecake Cake Roll
Ingredients
Method
- Preheat your oven to 350°F (175°C). Prepare a 10x15 inch jelly roll pan by lining it with parchment paper and lightly greasing it.
- In a large bowl, beat the eggs and 3/4 cup of granulated sugar with an electric mixer until thick and pale, about 5 minutes.
- Mix in 1 teaspoon of vanilla extract until just combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture until just mixed. Avoid overmixing.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when gently touched.
- Dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.
- Roll up the cake with the towel, starting from one of the short ends. Allow it to cool completely.
- Beat the softened cream cheese with the remaining 1/4 cup of granulated sugar until smooth.
- In another bowl, whip the heavy cream with the remaining 1 teaspoon of vanilla extract until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until blended.
- Unroll the cooled cake carefully and spread the cream cheese filling evenly on top. Spoon cherry pie filling over the cream cheese layer.
- Re-roll the cake, removing the towel as you go. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
- When ready to serve, dust with powdered sugar if desired.
