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Strawberry Cheesecake Roll Cake Recipe

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This Cheesecake Strawberry Roll Cake is a light, fluffy sponge cake rolled with a creamy cheesecake filling and fresh strawberries, perfect for a delightful dessert that combines the soft texture of cake with the rich flavor of cream cheese and fresh fruit. The cake is baked in a jelly roll pan, then rolled up with a luscious filling, chilled, and served dusted with powdered sugar for an elegant finish.

Ingredients

For the Sponge Cake

  • 1 cup all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs (room temperature)
  • ¾ cup granulated sugar
  • ¼ cup milk (whole or 2%) (room temperature)
  • ½ teaspoon vanilla extract

For the Cheesecake Filling

  • 7 ounces whole cream cheese (remove from fridge 30 minutes before using) (200 grams)
  • ⅔ cup cream (whole, whipping or heavy cream) with at least 30% fat content
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract

For the Assembly and Garnish

  • 1-1½ cups thinly sliced strawberries
  • 3-4 tablespoons powdered sugar (for dusting)

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (180°C). Line a 10×15 inch (25×38 cm) jelly roll pan or baking sheet with parchment paper extending about 2 inches (4 cm) beyond all sides. Lightly grease and flour the parchment paper and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Beat the Eggs and Sugar: In a large bowl, beat the eggs until light and fluffy, about 3 minutes. Slowly add the granulated sugar while continuing to beat, then add the milk and vanilla extract and beat well for 1 more minute.
  4. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed. Once all the flour is incorporated, increase the speed to medium and beat for an additional minute to ensure a smooth batter.
  5. Bake the Cake: Spread the batter evenly over the prepared pan. Tap the pan a few times to release air bubbles. Bake for 10-13 minutes, checking doneness by gently pressing the center of the cake; if it springs back, it’s ready. Remove immediately from the oven and roll the cake up with the parchment paper still attached. Place on a wire rack to cool completely.
  6. Prepare the Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the cream until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until fully combined.
  7. Assemble the Roll: Once the cake is cooled, carefully unroll it and remove the parchment paper. Spread the cheesecake filling evenly over the cake, then top with the sliced strawberries. Roll the cake up again tightly and wrap it well in plastic wrap.
  8. Chill: Refrigerate the rolled cake for 4-5 hours or overnight to set and develop flavors.
  9. Serve: Remove the cake from the fridge, unwrap it, dust with powdered sugar, slice, and serve chilled. Enjoy your delightful cheesecake strawberry roll cake!

Notes

  • Ensure the cream cheese is at room temperature for a smooth filling without lumps.
  • Do not overbake the sponge cake; it should be soft and spring back when touched.
  • Use fresh strawberries for the best flavor and texture in the roll.
  • Rolling the cake with parchment paper while it’s warm helps prevent cracking.
  • Chilling the cake allows the filling to set and the flavors to meld beautifully.
  • Powdered sugar dusting adds a pretty finish and subtle sweetness.

Find it online: https://dishcooks.com/strawberry-cheesecake-roll-cake-recipe/