Description
This Heavenly Cherry Cheesecake Cake Roll offers a delightful blend of creamy filling and light sponge, making it a must-try dessert for any occasion.
Ingredients
Scale
- 4 pieces eggs (Use room temperature eggs for optimal fluffiness.)
- 1 cup all-purpose flour (Sift to avoid lumps.)
- 1 cup granulated sugar (Can be replaced with a sugar substitute.)
- 1 teaspoon vanilla extract (Pure vanilla makes a noticeable difference.)
- 1 teaspoon baking powder (Helps the sponge rise.)
- 8 ounces cream cheese (Try ricotta for a lighter alternative.)
- 1 cup powdered sugar (Ideal for blending.)
- 1 teaspoon vanilla extract (Almond extract can be a delightful twist.)
- 1 cup cherry pie filling (Provides a quick and tasty topping.)
- 1 cup fresh cherries (Use for a homemade cherry compote.)
Instructions
- Beat 4 eggs in a bowl until pale and fluffy, then gradually combine them with 1 cup granulated sugar and 1 tsp vanilla extract. Mix well.
- Spread the batter evenly in a greased 15×10 inch baking pan lined with parchment paper. Bake at 350°F for 12-15 minutes, or until a toothpick comes out clean.
- Once baked, allow the cake to cool for about 5 minutes, then gently roll it in a clean kitchen towel.
- In a separate bowl, blend 8 oz cream cheese with 1 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy.
- Unroll the cooled sponge cake carefully. Spread the cream cheese filling evenly across the surface, then add 1 cup cherry pie filling. Re-roll tightly.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 100 mg