Description
This Cherry Cheesecake Cake Roll is a delightful dessert combining a light and fluffy sponge cake with a creamy sweetened cream cheese filling and a luscious cherry pie topping. Perfectly rolled to showcase vibrant cherry swirls, this cake roll offers a refreshing fruity twist on a classic cheesecake flavor, ideal for celebrations or any sweet craving.
Ingredients
Scale
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
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Line a 15x10x1-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Beat the Eggs and Sugar: In a large bowl, beat the eggs on high speed for about 5 minutes until they become thick and pale. Gradually add the granulated sugar while continuing to beat. Then stir in the water and vanilla extract to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gently fold this dry mixture into the egg mixture, taking care not to deflate the batter to keep it light and airy.
- Bake the Sponge Cake: Pour and spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes or until the cake springs back lightly when touched, indicating it is cooked through.
- Roll the Cake While Warm: Remove the cake from the oven and immediately turn it out onto a kitchen towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short side, roll the cake up in the towel. Let it cool completely on a wire rack to set its shape.
- Prepare the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Assemble the Cake Roll: Once cooled, gently unroll the cake. Spread the cream cheese filling evenly over the cake, leaving about a 1/2 inch border around the edges. Then evenly spread the cherry pie filling over the cream cheese layer.
- Final Roll and Chill: Roll the cake up again without the towel, trimming the ends for a neat finish. Cover the roll and refrigerate until ready to serve, allowing flavors to meld and the filling to firm up.
Notes
- Be sure to roll the cake when it’s still warm to prevent cracking.
- Use a kitchen towel dusted with powdered sugar to help prevent sticking while rolling.
- Ensure cream cheese is softened for a smooth filling without lumps.
- Chill the cake roll properly to help it hold its shape when sliced.
- Cherry pie filling with whole cherries adds texture and flavor. You may substitute with other fruit pie fillings for variety.
- Trim ends for a clean presentation and to remove any crisp edges.
