Cherry Cheesecake Cake Roll: A Deliciously Decadent Recipe

Cherry Cheesecake Cake Roll: Prepare to be amazed! Imagine the creamy decadence of cheesecake swirled into a light and airy cake, all bursting with the sweet-tart flavor of cherries. This isn’t just dessert; it’s a showstopper that will have everyone begging for a second slice.

Cake rolls, also known as Swiss rolls, have a fascinating history, dating back to 19th-century Europe. While the exact origins are debated, they quickly became a beloved treat, showcasing the baker’s skill in creating a perfectly pliable cake that could be rolled without cracking. Our Cherry Cheesecake Cake Roll takes this classic concept to a whole new level by infusing it with the irresistible flavors of cheesecake and cherries.

What makes this dessert so universally appealing? It’s the perfect combination of textures and tastes. The soft, spongey cake provides a delightful contrast to the rich, creamy cheesecake filling. The cherries add a burst of fruity sweetness that cuts through the richness, creating a balanced and utterly addictive flavor profile. Plus, the rolled presentation is undeniably elegant, making it ideal for special occasions or simply a delightful treat to brighten any day. Get ready to impress your friends and family with this stunning and delicious dessert!

Ingredients:

• For the Cake:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• For the Cheesecake Filling:
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream, cold
• For the Cherry Filling:
• 1 (21 ounce) can cherry pie filling
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• For Dusting:
• Powdered sugar, for dusting

Preparing the Cake

1. Preheat and Prepare: First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). While it’s heating up, line a 10×15 inch jelly roll pan with parchment paper. Make sure the parchment paper overhangs the sides of the pan – this will be super helpful later when we need to lift the cake out. Grease the parchment paper lightly with cooking spray. This ensures the cake doesn’t stick and comes out cleanly.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Whisking is key here to make sure everything is evenly distributed. This will help the cake rise properly and have a nice, even texture. Set this bowl aside for now.
3. Egg Yolks and Sugar: In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until the mixture is pale yellow and slightly thickened. This usually takes about 2-3 minutes with an electric mixer. The sugar helps to incorporate air into the yolks, which contributes to the cake’s lightness.
4. Wet Ingredients: Add the vegetable oil, milk, and vanilla extract to the egg yolk mixture. Mix until everything is well combined. Don’t overmix at this stage, just until everything is nicely incorporated.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake.
6. Egg Whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. This is a crucial step for creating a light and airy cake.
7. Gradually Add Sugar: Gradually add the remaining 1/2 cup of granulated sugar to the egg whites, beating until stiff, glossy peaks form. The peaks should hold their shape but not be dry. This meringue will give the cake its structure and lightness.
8. Fold in Egg Whites: Gently fold the egg whites into the batter in two additions. Be careful not to deflate the egg whites! Use a spatula and fold from the bottom up, turning the bowl as you go. This technique helps to maintain the airiness of the batter.
9. Pour and Bake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
10. Prepare for Rolling: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent the cake from sticking to the towel when we roll it.
11. Invert and Roll: As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one of the short ends, roll the cake up tightly in the towel. Let the cake cool completely in the rolled-up towel. This is important because it helps the cake to remember its rolled shape and prevents it from cracking later.

Preparing the Cherry Filling

1. Combine Ingredients: In a small saucepan, combine the cherry pie filling, cornstarch, and lemon juice.
2. Cook and Thicken: Cook over medium heat, stirring constantly, until the mixture thickens. This usually takes about 5-7 minutes. The cornstarch helps to thicken the cherry filling, while the lemon juice adds a touch of brightness.
3. Cool Completely: Remove from heat and let the cherry filling cool completely. This is important so it doesn’t melt the cheesecake filling later.

Preparing the Cheesecake Filling

1. Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure your cream cheese is properly softened, or you’ll end up with lumps in your filling.
2. Add Powdered Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream cheese and beat until well combined. The powdered sugar adds sweetness and helps to stabilize the filling.
3. Whip Heavy Cream: In a separate bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. The heavy cream adds richness and volume to the filling.
4. Combine: Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix, or the filling will become deflated.

Assembling the Cake Roll

1. Unroll the Cake: Carefully unroll the cooled cake from the towel. Be gentle, as the cake can be delicate.
2. Spread Cheesecake Filling: Spread the cheesecake filling evenly over the cake, leaving about 1/2 inch border along one of the short ends. This will prevent the filling from squeezing out when you roll it up.
3. Spread Cherry Filling: Spread the cooled cherry filling evenly over the cheesecake filling.
4. Reroll the Cake: Starting from the same end you rolled it from before, carefully reroll the cake tightly. Use the parchment paper or towel to help you roll it up evenly.
5. Chill: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the filling to set and the flavors to meld together.
6. Serve: Before serving, dust the cake roll with powdered sugar. Slice into 1-inch thick slices and serve. Enjoy!

Conclusion:

This Cherry Cheesecake Cake Roll is truly a showstopper, and I wholeheartedly believe it deserves a place on your baking bucket list. It’s the perfect blend of creamy cheesecake filling, moist cake, and that burst of sweet-tart cherry flavor that just screams indulgence. Forget choosing between cheesecake and cake – with this recipe, you get the best of both worlds in one stunning, swirly package!

But why is this recipe a must-try? Beyond the incredible flavor profile, it’s surprisingly approachable. While it might look intimidating, I’ve broken down each step to be as clear and concise as possible, ensuring even novice bakers can achieve a beautiful and delicious result. The satisfaction of unrolling that perfectly formed cake, revealing the vibrant cherry-studded cheesecake filling, is simply unmatched. It’s a baking project that’s as rewarding to make as it is to eat.

And the versatility! Oh, the possibilities are endless. While I’m partial to the classic cherry combination, feel free to experiment with other fruit fillings. Imagine a blueberry cheesecake cake roll, bursting with juicy blueberries and a hint of lemon zest. Or perhaps a raspberry version, with a swirl of raspberry jam in the cheesecake filling for an extra layer of flavor. You could even try a chocolate cake base with a white chocolate cheesecake filling and a scattering of dark chocolate shavings on top. The only limit is your imagination!

Serving suggestions? This Cherry Cheesecake Cake Roll is fantastic on its own, but a dollop of whipped cream or a scoop of vanilla ice cream elevates it to another level of decadence. For a more elegant presentation, dust it with powdered sugar or drizzle it with a simple glaze. It’s perfect for special occasions, holidays, or simply as a treat to brighten up a weekday. It’s also a wonderful make-ahead dessert, as the flavors meld and deepen over time. Just be sure to store it properly in the refrigerator to maintain its freshness.

Serving Ideas:

• Serve chilled with a dollop of fresh whipped cream.
• Pair with a scoop of vanilla bean ice cream.
• Dust with powdered sugar for an elegant touch.
• Drizzle with a simple glaze made from powdered sugar and milk.
• Serve alongside fresh berries for a vibrant presentation.

Variations to Try:

• Blueberry Cheesecake Cake Roll: Substitute blueberries for cherries and add a hint of lemon zest to the cheesecake filling.
• Raspberry Cheesecake Cake Roll: Use raspberry jam in the cheesecake filling for an extra layer of raspberry flavor.
• Chocolate Cheesecake Cake Roll: Use a chocolate cake base with a white chocolate cheesecake filling and top with dark chocolate shavings.
• Strawberry Cheesecake Cake Roll: Use fresh or frozen strawberries and add a touch of strawberry extract to the filling.

I truly hope you’ll give this recipe a try. I’ve poured my heart into creating a recipe that’s both delicious and achievable, and I’m confident you’ll love the results. Baking is all about sharing joy and creating memories, and I believe this Cherry Cheesecake Cake Roll is the perfect way to do just that.

So, grab your apron, preheat your oven, and get ready to embark on a baking adventure! And please, don’t be shy – I’d absolutely love to hear about your experience. Share your photos and stories in the comments below. Let me know what variations you tried, what you loved, and what you might do differently next time. Happy baking! I can’t wait to see your creations!

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