Description
This Cherry Cheesecake Cake Roll is a delightful dessert featuring a light and fluffy sponge cake rolled with a creamy cream cheese filling and sweet cherry pie topping. Perfectly balanced with a tender cake and a luscious, fruity filling, it’s a crowd-pleaser that’s both visually appealing and delicious.
Ingredients
Scale
Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Filling
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar together until the mixture is thick and pale in color, which should take about 5 minutes.
- Add vanilla and sift dry ingredients: Stir in the vanilla extract until combined. In a separate bowl, sift together the flour, baking powder, and salt to ensure even mixing.
- Combine ingredients: Gradually fold the dry ingredients into the egg mixture until just combined, taking care not to overmix to keep the cake light.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until the cake springs back when lightly touched, indicating it’s done.
- Roll the cake: Dust a clean kitchen towel generously with powdered sugar. Carefully invert the warm cake onto the towel, peel off the parchment paper, then roll the cake up with the towel starting from a short end. Let it cool completely while rolled.
- Prepare filling: Beat the softened cream cheese and sugar until smooth. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
- Combine filling: Fold the whipped cream gently into the cream cheese mixture until well combined and smooth.
- Fill and garnish: Unroll the cooled cake carefully, spread the cream cheese filling evenly over the surface, then spoon the cherry pie filling on top.
- Re-roll and chill: Re-roll the cake tightly without the towel. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Before serving, dust the cake roll lightly with powdered sugar if desired to add a finishing touch.
Notes
- Be careful not to overbake the cake or it will crack when rolling.
- Rolling the cake while warm helps prevent cracking and makes it easier to shape.
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Cherry pie filling can be substituted with other fruit fillings like strawberry or raspberry.
- Refrigerate the cake roll to help it hold its shape and enhance flavor melding.
