WOULD YOU EAT THIS CHERRY CHEESECAKE CAKE ROLL: A MASTERPIECE OF FLAVORS
Calling all dessert connoisseurs! This Cherry Cheesecake Cake Roll is truly a masterpiece of flavors, combining the lightness of a sponge cake with the rich creaminess of cheesecake and the sweet-tart burst of cherries. This stunning dessert is not only delicious but also visually impressive, making it perfect for special occasions or when you want to wow your guests. Share this recipe with your friends and enjoy a slice of pure indulgence together!
Ingredients:
For the Sponge Cake:
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
Powdered sugar (for dusting)
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped to stiff peaks
For the Cherry Topping:
1 can (21 oz) cherry pie filling
Instructions:
Prepare the Sponge Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease the paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
Beat the Eggs: In a large bowl, beat the eggs and sugar on high speed until thick and pale, about 5 minutes. Add the vanilla extract and mix to combine.
Fold in the Dry Ingredients: Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.
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 touched.
Roll the Cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar. Turn the cake out onto the towel, remove the parchment paper, and gently roll the cake up with the towel from one short end to the other. Let it cool completely.
Prepare the Cheesecake Filling:
Beat the Cream Cheese: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Assemble the Cake Roll:
Unroll the Cake: Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
Add the Cherry Filling: Spoon the cherry pie filling over the cheesecake layer, spreading it evenly.
Roll the Cake:
Roll it Up: Gently roll the cake back up, this time without the towel, to form a tight roll. Transfer to a serving platter, seam side down.
Chill and Serve:
Chill the Cake: Refrigerate the cake roll for at least 1 hour to set.
Garnish and Enjoy: Slice and serve this Cherry Cheesecake Cake Roll garnished with a dusting of powdered sugar or extra cherries on top.
Enjoy this light, creamy, and flavorful Cherry Cheesecake Cake Roll: A true masterpiece of flavors, perfect for any celebration!
