Heavenly Cherry Cheesecake Cake Roll Recipe: A Sweet Spiral Delight

Sweet dreams come alive with this delectable cherry cheesecake cake roll that promises pure indulgence.

Creamy layers meld perfectly inside a soft, delicate sponge.

Dessert enthusiasts will adore each decadent slice bursting with luscious fruit and rich cream cheese.

Carefully crafted techniques ensure a spectacular presentation that looks as amazing as it tastes.

Pastry magic happens when simple ingredients combine with precision and passion.

Skilled bakers can easily master this impressive yet straightforward recipe.

Treat yourself to a slice of pure bliss that will wow everyone at the table.

Tips for Heavenly Cherry Cheesecake Cake Roll

• Gently dust the kitchen towel with powdered sugar to prevent sticking and ensure a smooth cake roll.
• Allow the sponge cake to cool slightly before rolling to minimize potential cracks and maintain a perfect texture.
• Beat cream cheese until completely smooth to avoid lumpy filling and create a silky-soft cheesecake layer.
• Refrigerate the cake roll for at least an hour to help it set and make slicing easier, enhancing the overall flavor and texture.
• Swap cherry pie filling with fresh cherries or use other fruit preserves for a personalized twist on this classic dessert.

Variations for Heavenly Cherry Cheesecake Cake Roll

• Gluten-Free Cherry Cheesecake Roll: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version.
• Vegan Cherry Cream Roll: Substitute eggs with flax eggs, use coconut cream instead of dairy cream, and swap cream cheese for cashew-based cream cheese alternative.
• Low-Sugar Cherry Cake Roll: Replace sugar with stevia or monk fruit sweetener, use sugar-free cherry preserves, and incorporate Greek yogurt for reduced-calorie filling.
• Chocolate Cherry Cheesecake Roll: Add cocoa powder to the cake batter, drizzle melted dark chocolate over the finished roll, and include chocolate shavings for extra richness.

Serving Suggestions for Heavenly Cherry Cheesecake Cake Roll

• Cherry Bliss Presentation: Dust the cake roll with a light sprinkle of powdered sugar for an elegant, snow-kissed finish that adds a touch of sweetness.
• Fresh Fruit Accent: Garnish each slice with fresh cherries and mint leaves to create a vibrant, colorful plate that enhances the dessert's visual appeal.
• Whipped Cream Dream: Top individual servings with a dollop of whipped cream and a drizzle of cherry sauce for an extra indulgent experience that complements the cake's rich flavors.
• Chocolate Lover's Twist: Melt dark chocolate and create delicate chocolate drizzles over the cake roll, adding a decadent contrast to the fruity cherry filling.

Storage Advice for Heavenly Cherry Cheesecake Cake Roll

• Wrap the cake roll tightly in plastic wrap or aluminum foil, keeping it in an airtight container to maintain freshness. Store in the refrigerator for up to 3-4 days.
• Carefully wrap the entire cake roll in plastic wrap, then cover with aluminum foil. Freeze for up to 1-2 months, preserving its delightful texture and flavor.
• Transfer the frozen cake roll to the refrigerator overnight, allowing it to slowly defrost and prevent moisture loss. Let it sit at room temperature for 30 minutes before serving for the best taste and texture.

FAQs

• Is this cake roll difficult to make?

No, it’s surprisingly simple! Even novice bakers can create this elegant dessert with basic baking skills and following the step-by-step instructions carefully.

• Can I use fresh cherries instead of cherry pie filling?

Yes, you can! Just cook fresh cherries with sugar and a little cornstarch to create a thickened filling that works perfectly in this recipe.

• What if my cake cracks when rolling?

Don’t worry! A slight crack is normal. Rolling the cake while it’s warm and using a kitchen towel helps prevent major cracking. Even if it cracks, the filling will help hold everything together and it’ll still taste delicious.

Heavenly Cherry Cheesecake Cake Roll for Any Occasion

• Whip Up a Showstopper Dessert: This cherry cheesecake cake roll transforms an ordinary baking project into a stunning masterpiece that will impress family and friends with minimal professional baking skills.
• Create a Versatile Crowd-Pleaser: Perfect for potlucks, birthday celebrations, or weekend gatherings, this dessert offers a delightful combination of soft sponge cake, creamy cheesecake, and sweet cherry filling that appeals to multiple taste preferences.
• Master a Simple Yet Elegant Technique: Rolling a cake might seem intimidating, but this recipe breaks down the process into easy steps, allowing home bakers to develop a professional-looking dessert technique with straightforward instructions and basic ingredients.

Ingredients for Heavenly Cherry Cheesecake Cake Roll

• Flour: A key component that provides structure to the sponge cake base.
• Eggs: Essential for creating a light and fluffy texture in the cake.
• Sugar: Adds sweetness and helps in achieving the cake's tender crumb.
• Cream Cheese: The primary ingredient for creating a rich and creamy cheesecake filling.
• Cherry Pie Filling: Provides a delightful fruity layer and adds moisture to the cake roll.

• Milk: Helps to keep the sponge cake moist and tender.
• Heavy Cream: Adds richness and helps create a smooth cheesecake filling.
• Vanilla Extract: Enhances the overall flavor profile of both the cake and filling.

• Baking Powder, Salt: Work together to help the sponge cake rise and develop a light texture.
• Powdered Sugar: Used for dusting the towel and sweetening the cheesecake filling.

How to Make Heavenly Cherry Cheesecake Cake Roll

Step 1: Warm Up the Oven

Adjust your oven to 350F (175C).

Line a 10×15-inch jelly roll pan with parchment paper, creating a smooth surface for your cake batter.

Step 2: Blend Dry Ingredients

• Flour
• Baking powder
• Salt

Whisk these together in a medium bowl until perfectly combined.

Step 3: Whip Up the Cake Base

In a large bowl, beat eggs and sugar until they transform into a light, fluffy mixture.

This should take about 3-4 minutes.

Pour in vanilla extract and milk, then gently fold the dry ingredients into the wet mixture until just combined.

Step 4: Bake the Sponge

Pour the batter into the prepared pan, spreading it evenly.

Slide the pan into the preheated oven and bake for 10-12 minutes.

The cake is ready when it springs back after a light touch.

Step 5: Create the First Roll

Immediately after removing from the oven, turn the cake onto a clean kitchen towel generously dusted with powdered sugar.

Carefully roll the cake from the short end, keeping the towel inside.

Allow the cake to cool completely.

Step 6: Prepare Creamy Filling

• Softened cream cheese
• Powdered sugar
• Vanilla extract

Beat until smooth, then gently fold in whipped heavy cream for extra richness.

Step 7: Build the Cake Roll

Carefully unroll the cooled sponge cake.

Spread the cheesecake filling evenly across the surface.

Top with cherry pie filling, creating a delicious layer of fruity goodness.

Step 8: Final Roll

Gently re-roll the cake, carefully peeling away the parchment paper.

Place the roll seam-side down on a serving plate, creating an elegant presentation.

Step 9: Chill and Serve

Refrigerate the cake roll for at least 1 hour.

This helps the filling set and enhances the flavors.

Slice and serve to delighted guests.

Heavenly Cherry Cheesecake Cake Roll Recipe

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4.7 from 13 reviews

• Total Time: 32 minutes
• Yield: 8 1x

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Description

Cherry cheesecake cake roll delights dessert enthusiasts with its creamy, tangy core and delicate sponge exterior. Rich flavors blend seamlessly, promising pure indulgence for passionate bakers seeking an elegant sweet experience you cannot resist.

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Ingredients

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Cake Base:

• 3 large eggs
• 3/4 cup (170 grams) granulated sugar
• 1/4 cup (60 milliliters) milk
• 1 teaspoon vanilla extract

Dry Ingredients:

• 3/4 cup (90 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Finishing:

• Powdered sugar for dusting

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Instructions

1. Prepare a 10×15-inch jelly roll pan by lining it with parchment paper and heating the oven to 350F (175C).
2. Combine flour, baking powder, and salt in a mixing bowl, creating a dry ingredient base for the sponge cake.
3. Whip eggs and sugar until they transform into a light, airy mixture, approximately 3-4 minutes. Incorporate vanilla extract and milk, then gently fold in the dry ingredients until just integrated.
4. Distribute the batter evenly across the prepared pan, ensuring a smooth surface. Bake for 10-12 minutes until the cake responds with a springy touch when lightly pressed.
5. Immediately transfer the warm cake onto a kitchen towel generously dusted with powdered sugar. Carefully roll the cake from the short end, keeping the towel inside, and allow it to cool completely.
6. Craft the creamy filling by blending softened cream cheese, powdered sugar, and vanilla extract until silky smooth. Gently fold in whipped heavy cream to create a luxurious texture.
7. Delicately unroll the cooled sponge cake and apply the cheesecake filling in an even layer. Artfully spread the cherry pie filling atop the cheesecake layer.
8. Carefully re-roll the cake, methodically peeling away the parchment paper during the process. Position the roll seam-side down on a decorative serving plate.
9. Refrigerate the cake roll for a minimum of 1 hour to allow the flavors to meld and the filling to set before slicing and serving.

Notes

• Keep the kitchen towel dusted with powdered sugar to prevent the cake from sticking during the rolling process.
• Use room temperature ingredients to ensure a smooth and well-incorporated cheesecake filling.
• Carefully unroll the cake to avoid cracking, and spread the filling gently to maintain the cake’s delicate texture.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add a teaspoon of xanthan gum for better structure.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 111 kcal
• Sugar: 10 g
• Sodium: 77 mg
• Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 55 mg