If you are a fan of classic desserts that combine luscious creaminess with a burst of fruity goodness, then this Cherry Cheesecake Cake Roll Recipe is going to be your new best friend. This stunning dessert features a light and fluffy sponge cake wrapped around a smooth cream cheese filling and a generous layer of tart cherry pie filling, creating a perfect balance of flavors and textures. Whether you’re looking for a show-stopping centerpiece for a special occasion or simply want to treat yourself to a delightful homemade dessert, this Cherry Cheesecake Cake Roll Recipe delivers on every level with its irresistible taste and inviting presentation.
Ingredients You’ll Need
Each ingredient in this Cherry Cheesecake Cake Roll Recipe plays an essential role in creating that delicate texture and rich flavor this dessert is known for. From the eggs that give the cake its airy lift to the cream cheese that adds a velvety smoothness, every element is simple but absolutely necessary for perfect results.
- 4 eggs: Provide structure and a light, fluffy texture to the sponge cake.
- 3/4 cup granulated sugar: Sweetens the cake while helping with browning.
- 1/4 cup water: Adds moisture, ensuring the cake doesn’t dry out.
- 1 teaspoon vanilla extract: Enhances the flavor with a warm, aromatic note.
- 1 cup all-purpose flour: Forms the base of the cake’s tender crumb.
- 1 teaspoon baking powder: Helps the cake rise beautifully.
- 1/4 teaspoon salt: Balances the sweetness and intensifies flavors.
- Powdered sugar (for dusting): Prevents sticking and adds a delicate finish.
- 8 oz cream cheese, softened: The creamy heart of the filling with a tangy kick.
- 1/2 cup powdered sugar: Sweetens and smooths the cream cheese filling.
- 1 teaspoon vanilla extract: Adds depth to the cream cheese layer.
- 1 cup cherry pie filling: Bursts of juicy cherries bring vibrant color and tart sweetness to every bite.
How to Make Cherry Cheesecake Cake Roll Recipe
Step 1: Prepare the Cake
Preheat your oven to 375°F and line a 15x10x1-inch baking pan with parchment paper. This setup ensures your cake will bake evenly and come out effortlessly in one piece.
Step 2: Whip the Eggs and Sugar
In a large bowl, beat the eggs on high speed for 5 minutes until fluffy and pale. Gradually add the granulated sugar while continuing to beat. This process incorporates air, giving your cake that signature light texture.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture, being careful not to deflate the batter — this keeps the sponge tender and airy.
Step 4: Bake the Cake
Pour the batter evenly into your prepared pan and bake for 12 to 15 minutes until the surface springs back when lightly touched. The cake should be golden but soft.
Step 5: Roll Up the Cake
Immediately turn the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel starting with the short side. This step trains the cake to hold its rolled shape and prevents cracking when filled later. Let it cool completely on a wire rack.
Step 6: Prepare the Cream Cheese Filling
While the cake cools, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. This luscious filling is the perfect contrast to the light sponge and bright cherries.
Step 7: Assemble the Cake Roll
Unroll the cooled cake carefully, then spread the cream cheese filling evenly, leaving about half an inch border. Spoon the cherry pie filling over the cream cheese layer, creating pockets of juicy fruit throughout.
Step 8: Final Roll and Chill
Roll the cake up again without the towel this time, trimming the ends for a neat finish. Wrap the roll tightly and refrigerate for at least an hour to let the layers meld beautifully before slicing and serving.
How to Serve Cherry Cheesecake Cake Roll Recipe
Garnishes
For an extra pop of charm, dust your cherry cheesecake cake roll with powdered sugar before serving. Fresh cherries on top or a drizzle of cherry syrup can elevate the presentation and add natural sweetness.
Side Dishes
This Cherry Cheesecake Cake Roll pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, creating an indulgent dessert experience. A light cup of coffee or green tea also complements the flavors beautifully.
Creative Ways to Present
For festive occasions, slice the roll into elegant pinwheels and arrange on a platter, garnished with mint leaves or edible flowers. Alternatively, serve individual slices with a spoonful of cherry compote for a stunning treat that’s as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
Wrap your cherry cheesecake cake roll tightly in plastic wrap and store it in the refrigerator. It will stay fresh and moist for up to 3 days, perfect for making ahead or enjoying the next day.
Freezing
You can freeze this cake roll by wrapping it carefully in plastic wrap and then in a layer of aluminum foil. It will keep well for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator to preserve the texture and flavor.
Reheating
This dessert is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer it slightly less cold, let it sit at room temperature for 15-20 minutes before serving to bring out the creamy richness.
FAQs
Can I use fresh cherries instead of cherry pie filling?
Absolutely! Fresh cherries can add a wonderful natural tartness and texture. Just be sure to pit them and cook them slightly with sugar if you want a similar consistency to pie filling.
Is this cake roll gluten-free friendly?
The traditional recipe uses all-purpose flour, but you can substitute a gluten-free flour blend that’s suitable for baking to accommodate gluten-free diets. Just keep in mind that texture might vary slightly.
How do I prevent the cake from cracking when rolling?
Rolling the cake immediately while still warm with the kitchen towel helps train it to hold the roll without cracking. Be gentle when unrolling and rolling with the filling to maintain the smooth shape.
Can I make this cake roll in advance for parties?
Yes, this Cherry Cheesecake Cake Roll Recipe is perfect for making ahead. Prepare and roll it a day before your event, refrigerate overnight, and it will slice beautifully with flavors well developed.
What if I don’t have cherry pie filling on hand?
You can substitute with other fruit preserves or fresh fruit with a bit of sugar, such as raspberry or strawberry, to create a different but equally delicious twist on this classic recipe.
Final Thoughts
This Cherry Cheesecake Cake Roll Recipe is a true crowd-pleaser that brings together the best of both worlds—a light and airy cake with rich, creamy filling and sweet-tart cherries. It’s not only a feast for your taste buds but also a delight to make and share. I warmly encourage you to try this recipe and create memorable moments around a dessert that feels like a gentle hug on a plate. Enjoy every slice!
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Cherry Cheesecake Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours (including cooling and chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cherry Cheesecake Cake Roll combines the light, airy texture of sponge cake with a rich, creamy cheesecake filling and sweet, tangy cherry pie filling in a delicious rolled dessert. Perfect for a festive occasion or a special treat, this cake roll is both impressive and easy to make, featuring a moist cake base with a luscious cream cheese layer and a burst of cherry flavor.
Ingredients
Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a 15x10x1-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Beat eggs and sugar: In a large bowl, beat the eggs on high speed for 5 minutes until they become light and fluffy. Gradually add the granulated sugar while continuing to beat. Then, stir in the water and vanilla extract to combine evenly.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold this mixture into the egg mixture, taking care not to deflate the batter to maintain its airy texture.
- Bake the cake: Spread the batter evenly in the prepared baking pan. Bake for 12-15 minutes until the cake springs back when lightly touched, indicating it is baked through but still soft.
- Roll the cake: Immediately turn the cake out onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting with one of the short sides, roll the cake up in the towel. Let it cool completely on a wire rack while rolled to help it hold the shape.
- Prepare the cream cheese filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Spread the filling: Gently unroll the cooled cake and spread the cream cheese mixture evenly, leaving about a 1/2 inch border around the edges. Then, spread the cherry pie filling evenly over the cream cheese layer.
- Re-roll and chill: Carefully roll the cake up again without the towel, trimming the ends for a neat finish. Cover the cake roll and refrigerate it until ready to serve, allowing the filling to set and flavors to meld.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Dusting the towel with powdered sugar prevents the cake from sticking and tearing during the first roll.
- Chilling the cake roll before serving helps it slice neatly and enhances flavor.
- You can substitute cherry pie filling with other fruit fillings such as raspberry or blueberry for variation.
- Be sure not to overbake the sponge cake, or it may lose its flexibility for rolling.
