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cherry cheesecake cake roll - featured image

Cherry Cheesecake Cake Roll Recipe Easy Homemade Roll with Velvety Filling

  • Author: Nora Winslow
  • Total Time: 2 hours 33 minutes
  • Yield: 10 servings 1x

Description

A light and tender cake roll filled with a smooth, rich cherry cheesecake filling, perfect for impressing guests or treating yourself to a delightful dessert.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (95g) all-purpose flour, sifted (can substitute 1/2 cup with almond flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup maraschino cherries, chopped and drained
  • 8 oz (225g) cream cheese, full fat, softened to room temperature
  • 1 cup (120g) powdered sugar
  • 1/2 cup (120ml) heavy cream, whipped softly
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease with melted butter or non-stick spray. Chop maraschino cherries and drain on paper towels. Soften cream cheese to room temperature.
  2. In a large bowl, beat eggs and granulated sugar on high speed for about 5 minutes until thick, pale, and tripled in volume.
  3. In a separate bowl, sift together flour, baking powder, and salt. Gently fold dry ingredients into egg mixture in batches using a spatula. Fold in melted butter and vanilla extract last. Batter should be light and airy.
  4. Pour batter evenly into prepared pan and smooth the top. Bake for 12-15 minutes until cake springs back lightly when touched and a toothpick comes out clean. Avoid overbaking.
  5. Immediately invert cake onto a clean kitchen towel. Carefully peel off parchment paper. Starting from the short end, roll the cake and towel into a tight spiral. Let cool completely on a wire rack while rolled.
  6. Prepare cheesecake filling: Beat softened cream cheese until smooth. Gradually add powdered sugar and lemon juice, mixing well. In a separate bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until velvety. Fold in chopped maraschino cherries carefully.
  7. Unroll cooled cake gently and spread cheesecake filling evenly over surface, leaving a small border at edges. Roll cake back up tightly without towel. Wrap in plastic wrap and chill at least 2 hours to set.
  8. Slice with a sharp knife and serve chilled.

Notes

Roll the cake while warm with the towel inside to prevent cracking. Use room temperature eggs for fluffier cake. Drain cherries well to avoid soggy filling. Fold ingredients gently to keep batter and filling light. Chill the roll before slicing for clean cuts. Freshly whipped heavy cream is key for silky filling. Do not freeze the roll as filling can separate.

  • Prep Time: 18 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10th of r
  • Calories: 320
  • Sugar: 22
  • Sodium: 210
  • Fat: 16
  • Saturated Fat: 10
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 6

Keywords: cherry cheesecake cake roll, cherry cake roll, cheesecake filling, homemade cake roll, maraschino cherries dessert, easy cake roll recipe

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Find it online: https://gentlerecipes.com/cherry-cheesecake-cake-roll-recipe-easy-homemade-roll-with-velvety-filling/