A delicate dance of flavors awaits as the sweet essence of cherry marries the luxurious creaminess of cheesecake, all wrapped within a tender roll. This Cherry Cheesecake Cake Roll unfolds like poetry on the plate, inviting you to savor each velvety bite. Let it inspire you to create a moment of indulgence and joy.
Why make this recipe?
This enchanting cake roll is a celebration of seasonal indulgence, effortlessly blending textures and tastes into a delightful dessert. With its luscious cherry filling nestled within a soft, sponge-like cake and creamy cheesecake, every slice becomes an exquisite occasion. The artistry of rolling cake combines skill with the joy of sharing, making it a perfect centerpiece for gatherings or a quiet afternoon treat.
How to make Cherry Cheesecake Cake Roll
Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp almond extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar (for dusting)
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cherry pie filling
Directions:
Preheat your oven to 350 F (175 C), allowing the warmth to envelop your kitchen like a gentle hug. Prepare a 15×10-inch jelly roll pan, lining it with parchment paper and giving it a light greasing, a necessary step for ensuring a flawless release. In a large, inviting bowl, beat the eggs with the granulated sugar using an electric mixer on high speed for about 5 minutes. Watch as the mixture transforms into a thick, pale cloud—an alchemy of air and sweetness. Introduce the silky vegetable oil and fragrant almond extract, blending them until they harmonize beautifully.
In a separate bowl, whisk together the flour, baking powder, and salt, creating a soft fortress of dry ingredients. With great care, fold this mixture into the wet concoction, guiding the elements together until they are just combined—be cautious, for overmixing may disrupt the delicate structure of your cake.
Pour the loving batter into your prepared jelly roll pan, spreading it evenly as if painting a canvas. Slide it into the welcoming oven and allow it to bake for 12-15 minutes; the golden aroma that dances through your home will soon bewitch all who enter. A toothpick inserted into the center should emerge clean, a sign that the cake is ready to emerge like a budding flower.
While the cake bakes, prepare a clean kitchen towel by dusting it generously with powdered sugar—a soft landing for the hot sponge as it transitions from pan to towel. When the cake is done, remove it from the oven, and with a steady hand, invert it onto the prepared towel, gently peeling away the parchment paper. Roll the warm cake up with the towel, starting from one short side, and let it cool completely—the warmth of the cake will gracefully relax as it envelops itself in sweetness.
While your creation cools, take a moment to beat the softened cream cheese, powdered sugar, and vanilla extract together in a bowl until the mixture is smooth and creamy—this filling is the heart of your masterpiece. Once the cake has cooled, carefully unroll it, revealing its soft, pale interior. Spread the cheesecake filling generously over the surface, a silky layer of indulgence. Next, spoon the vibrant cherry pie filling atop, each luscious dollop a treasure to behold. Gently re-roll the cake, this time without the towel, carrying the flavors within like a secret waiting to be shared. Place the rolled cake lovingly on a serving platter, seam side down, and lightly dust the top with powdered sugar, a brilliant snowfall of sweetness. Slice into individual pieces, inviting all to enjoy the beauty of your Cherry Cheesecake Cake Roll.
How to serve Cherry Cheesecake Cake Roll
Present this jewel of a dessert on a lovely cake stand, allowing its colors and textures to entice. Each slice reveals the stunning interplay of creamy cheesecake and bright cherries, perfect when paired with a steaming cup of tea or coffee.
How to store Cherry Cheesecake Cake Roll
If there are delights of this cake roll left over, store them in an airtight container in the refrigerator. It will keep beautifully for up to three days, allowing you to extend the joy of each slice. For the freshest taste, it is better to enjoy this delicate creation soon after making it.
Tips to make Cherry Cheesecake Cake Roll
- Ensure your cream cheese is softened to room temperature for a perfectly smooth filling.
- Use a light touch when unrolling and rolling the cake to avoid cracks—practice patience, as this adds to the cake’s delicate charm.
- Feel free to experiment with different fillings, such as strawberry, blueberry, or even a chocolate ganache, for a delightful twist.
Variations
Consider substituting the cherry pie filling with fresh cherries or a homemade fruit compote for an even fresher taste. Additionally, a chocolate drizzle over the top can elevate this roll into a luxurious, decadent treat fit for any celebration.
FAQs
-
Can I freeze the Cherry Cheesecake Cake Roll?
Yes, you can freeze it! Wrap it tightly in plastic wrap and place it in an airtight container. Thaw in the refrigerator before serving, ensuring the taste remains delightful. -
What can I use if I don’t have almond extract?
Vanilla extract may be used as a substitute, imparting a different but equally beautiful flavor, or you may omit it entirely for a more straightforward cake base. -
How can I make the cake gluten-free?
Substituting the all-purpose flour with a gluten-free blend will work, though ensure it contains xanthan gum for proper binding within the recipe.
In the gentle art of baking, where timing and patience intertwine, lie the secrets of creation—reminding us that beauty, indeed, unfolds quietly beneath our caring hands.
Cherry Cheesecake Cake Roll
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and grease lightly.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until thick and pale.
- Add vegetable oil and almond extract to the egg mixture, blending until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gently fold this mixture into the wet ingredients until combined.
- Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes until a toothpick comes out clean.
- While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, remove the cake from the oven, invert it onto the towel, and roll it up with the towel. Let it cool completely.
- In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Unroll the cooled cake gently, spread the cheesecake filling over it, and spoon the cherry pie filling on top.
- Gently re-roll the cake (without the towel), seam side down, and dust with powdered sugar before serving.