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Cherry Cheesecake Cake Roll

Irresistible Cherry Cheesecake Cake Roll for Sweet Moments

This Cherry Cheesecake Cake Roll is a delightful dessert that combines fluffy sponge cake with a creamy cheesecake filling, perfect for sweet moments.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup Cake Flour a finer texture gives the sponge a light and airy quality.
  • 4 large Eggs be sure they're at room temperature for the best volume.
  • 1 cup Granulated Sugar sweetens the cake and helps achieve the perfect balance when paired with the cheesecake.
For the Cheesecake Filling
  • 8 oz Cream Cheese provides a rich and creamy texture; feel free to substitute with mascarpone for a different flavor profile.
  • 1 cup Powdered Sugar adds sweetness and smoothness to the filling; sift it to avoid lumps in your cheesecake.
  • 1 cup Heavy Whipping Cream folded into the cream cheese makes the filling light and fluffy.
For the Topping
  • 1 can Cherry Pie Filling brings a sweet-tart flavor to the roll; consider making a homemade cherry compote for a fresher taste.
  • 1 cup Fresh Cherries as a garnish, they make for a beautiful and refreshing touch!
Optional Decoration

Equipment

  • Jelly Roll Pan
  • mixing bowls
  • whisk
  • electric mixer
  • Parchment paper
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a jelly roll pan by greasing it and lining it with parchment paper.
  2. In a large mixing bowl, whisk together four room-temperature eggs and granulated sugar until pale, fluffy, and doubled in volume—about 5-7 minutes. Fold in the cake flour until just combined.
  3. Spread the sponge cake batter evenly in the prepared jelly roll pan. Bake for 15-20 minutes until golden and a toothpick comes out clean. Cool slightly in the pan.
  4. After cooling for about 5 minutes, place a kitchen towel on the countertop and sprinkle it with powdered sugar. Flip the sponge cake onto the towel, and roll the cake to maintain its shape while cooling completely.
  5. Beat together softened cream cheese and powdered sugar until smooth, about 2-3 minutes. Whip the heavy cream to soft peaks and fold it into the cream cheese mixture.
  6. Unroll the cooled cake and spread the cheesecake filling evenly over it. Add the cherry pie filling on top and carefully re-roll the cake, ensuring a tight roll.
  7. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar before serving and slice to reveal the layers.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best texture. Chill before slicing for clean, beautiful slices.

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