Cherry Cheesecake Cake Roll

Cherry Cheesecake Cake Roll is a delightful dessert that combines the rich, creamy texture of cheesecake with the light, fluffy goodness of a cake roll. This beautiful dessert is perfect for special occasions like birthdays, holidays, or any time you want to impress your guests with something a little extra special. The soft cake is filled with a luscious cream cheese filling and topped with sweet cherry pie filling, creating a delicious balance of flavors and textures that will have everyone asking for seconds.

The beauty of this cake roll is not only in its taste but also in its elegant presentation. With just a few simple ingredients and a bit of technique, you can create a dessert that looks as though it came from a professional bakery. It’s a wonderful combination of sweet, tart, and creamy, all wrapped up in a light and airy cake.

Why You’ll Love This Recipe

This Cherry Cheesecake Cake Roll is a showstopper! The soft, sponge-like cake contrasts perfectly with the creamy cheesecake filling, and the cherry topping adds a sweet and tangy finishing touch. The recipe is surprisingly easy to make, and while it looks impressive, it’s simple enough for even novice bakers to master. The versatility of this dessert makes it perfect for any season, and you can easily customize the topping with other fruits like strawberries or blueberries. It’s the perfect dessert to make when you want something indulgent yet light, and it’s sure to be a crowd-pleaser every time.

Ingredients

• Eggs
• Granulated sugar
• Water
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Powdered sugar (for dusting)
• Cream cheese (softened)
• Powdered sugar
• Vanilla extract (for filling)
• Cherry pie filling

Variations

There are several fun variations of this recipe you can try:

• Other Fruit Toppings: Instead of cherry pie filling, you can use other fruit pie fillings like strawberry, blueberry, or raspberry for a different flavor profile.
• Flavored Cream Cheese Filling: Add a bit of lemon zest or a dash of almond extract to the cream cheese filling for a unique twist.
• Chocolate Lovers: For a chocolate version, add cocoa powder to the cake batter or top the roll with chocolate chips before rolling it up.
• Whipped Cream Option: If you want a lighter filling, you can mix whipped cream into the cream cheese filling for a fluffier texture.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Line a 15x10x1-inch baking pan with parchment paper for easy removal of the cake after baking.

Step 2: Prepare the Cake Batter

In a large bowl, beat the eggs on high speed for about 5 minutes until they are thick and pale. Gradually add the granulated sugar and continue to beat until fully incorporated. Stir in the water and vanilla extract.

Step 3: Add Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.

Step 4: Bake the Cake

Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched. You want the cake to be soft and spongy.

Step 5: Roll the Cake

Once baked, turn the cake onto a kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from a short side, carefully roll the cake up in the towel and allow it to cool completely on a wire rack.

Step 6: Prepare the Cream Cheese Filling

In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

Step 7: Unroll and Fill the Cake

Once the cake has cooled, gently unroll it. Spread the cream cheese filling over the cake, leaving a 1/2-inch border around the edges.

Step 8: Add the Cherry Pie Filling

Spread the cherry pie filling over the cream cheese mixture, ensuring an even layer.

Step 9: Roll the Cake Back Up

Carefully roll the cake back up, starting from the short side. Make sure the filling stays inside and the roll maintains its shape.

Tips for Making the Recipe

• Dust with Powdered Sugar: Be sure to dust the kitchen towel with powdered sugar to prevent the cake from sticking as it cools and rolls.
• Room Temperature Ingredients: For a smooth and easy-to-blend filling, make sure your cream cheese is softened before mixing.
• Don’t Overfill: When spreading the filling, avoid going all the way to the edges of the cake. Leave a small border to prevent the filling from spilling out when you roll it.
• Chill for Firmness: If the cake is soft and the filling is oozing out, you can chill the rolled-up cake in the fridge for about 30 minutes to allow it to set before serving.

How to Serve

This Cherry Cheesecake Cake Roll is best served chilled. Slice it into individual servings and place it on a dessert platter for a beautiful presentation. It pairs wonderfully with a cup of coffee or tea and is perfect for special occasions like birthdays, holidays, or dinner parties. You can garnish with extra whipped cream, fresh cherries, or a drizzle of chocolate for a more decadent touch.

Make Ahead and Storage

Storing Leftovers

Store leftover Cherry Cheesecake Cake Roll in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within this time frame, as the cake may become a bit soggy if left too long.

Freezing

You can freeze the cake roll before adding the cherry filling. Wrap the unfilled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to serve, thaw the cake in the fridge and fill it with the cream cheese mixture and cherry pie filling.

Reheating

This dessert is best served chilled or at room temperature, so there is no need to reheat it. Just slice and enjoy!

FAQs

1. Can I use fresh cherries instead of cherry pie filling?

Yes, you can use fresh cherries, but make sure to cook them down with sugar to create a thick syrupy filling before using them.

2. Can I make the cake roll ahead of time?

Yes, you can bake the cake and roll it up the day before. Just keep it tightly wrapped and refrigerated, then fill it with the cream cheese and cherry filling before serving.

3. How do I prevent the cake from cracking when rolling it?

Be sure to roll the cake gently while it’s still warm and keep it loosely rolled in the towel. If you roll it too tightly, it may crack.

4. Can I use a different filling besides cream cheese?

Yes, you can use whipped cream, mascarpone cheese, or even a combination of whipped cream and sour cream for a different filling.

5. Can I freeze the Cherry Cheesecake Cake Roll?

Yes, you can freeze the unfilled cake, but it’s best to freeze it without the cream cheese filling. Add the filling and cherry topping after thawing.

6. Can I use a store-bought cake mix for this recipe?

Yes, you can use a store-bought sponge cake mix if you’re short on time, but homemade cake provides the best texture and flavor.

7. How do I make the cream cheese filling fluffier?

For a fluffier filling, fold in a bit of whipped cream after beating the cream cheese mixture.

8. Can I make this roll without a kitchen towel?

If you don’t have a kitchen towel, you can use parchment paper to roll the cake, but be careful when unrolling it as it might stick more.

9. Can I make this without baking powder?

Baking powder is essential to giving the cake its light, fluffy texture. If you omit it, the cake may turn out dense.

10. Can I add more toppings to this cake roll?

Yes, feel free to add whipped cream, chocolate drizzle, or even chopped nuts to the top of your cake roll for extra flavor and texture.

Conclusion

The Cherry Cheesecake Cake Roll is a gorgeous, decadent dessert that combines the rich flavors of cheesecake and the lightness of a cake roll. Perfect for special occasions or simply to indulge in a sweet treat, this cake is sure to become a family favorite. With its soft sponge cake, creamy filling, and sweet cherry topping, it’s a delightful dessert that’s both visually appealing and incredibly delicious. Try this recipe today, and enjoy a slice of heavenly goodness!

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