Heavenly Cherry Cheesecake Cake Roll Recipe

Looking for a show-stopping dessert that’s both delicious and visually stunning? This Heavenly Cherry Cheesecake Cake Roll is a beautiful, light, and decadent dessert combining fluffy cake, creamy cheesecake filling, and a sweet cherry topping. Perfect for special occasions or when you want to impress your guests, this cake roll blends the classic flavors of cheesecake and cherries into a fun and elegant rolled dessert. It’s not as hard to make as it looks, and once you master the technique, it will surely become one of your go-to dessert recipes.

Let’s dive into the full recipe to create this dreamy cake roll that’s both light and luscious!

What is a Cherry Cheesecake Cake Roll?

A Cherry Cheesecake Cake Roll is a light and fluffy sponge cake that is filled with a creamy cheesecake mixture and rolled up jelly roll style. The cake is then topped with a luscious cherry pie filling or fresh cherries, creating a dessert that looks as beautiful as it tastes. The combination of soft cake, tangy cream cheese filling, and sweet cherries makes for a decadent and satisfying dessert. Whether for a holiday dinner, a special birthday, or a casual family gathering, this cake roll will definitely impress your guests!

Ingredients List for Cherry Cheesecake Cake Roll

Here’s what you’ll need to make this delicious cake roll:

For the Cake:

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup milk, room temperature
• Powdered sugar (for dusting)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup heavy whipping cream, cold
• 1 tablespoon lemon juice (optional, for a tangy flavor)

For the Cherry Topping:

• 1 can (21 oz) cherry pie filling (or fresh cherries if preferred)
• ½ teaspoon almond extract (optional, for extra flavor)

Optional Garnishes:

• Whipped cream
• Fresh cherries
• Mint leaves
• Powdered sugar for dusting

Substitutions and Variations

Here are some variations and substitutions you can make to suit your preferences:

• Gluten-Free Cake: Use a gluten-free all-purpose flour blend to make the cake gluten-free.
• Fresh Cherry Filling: Instead of using canned cherry pie filling, you can make your own fresh cherry topping by cooking fresh or frozen cherries with sugar and cornstarch until thickened.
• Different Fruit Toppings: Swap the cherry pie filling for another fruit, such as blueberry, raspberry, or strawberry, depending on your taste.
• Chocolate Variation: For a chocolate twist, add 2 tablespoons of cocoa powder to the cake batter and use chocolate chips in the cheesecake filling.

Step-by-Step Cooking Instructions

Here’s how to make this heavenly cherry cheesecake cake roll step by step:

Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Line a 15x10-inch jelly roll pan (or rimmed baking sheet) with parchment paper, leaving some overhang on the edges for easy removal. Lightly grease the parchment paper to prevent sticking.

Step 2: Make the Sponge Cake

• In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed for 4-5 minutes, until the mixture is thick, pale, and fluffy. This step is crucial for creating a light, airy cake.
• Beat in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Then, stir in the milk just until combined.
• Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
• Bake the cake for 10-12 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.

Step 3: Roll the Cake

• While the cake is baking, dust a clean kitchen towel with powdered sugar.
• When the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
• Starting from the short end, gently roll the cake up with the towel (the towel will be inside the roll). This helps the cake retain its shape and prevents cracking when it’s filled later.
• Let the rolled cake cool completely while wrapped in the towel.

Step 4: Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until fully combined. Add the lemon juice if you want a bit of tanginess.

Step 5: Assemble the Cake Roll

• Once the cake has cooled completely, gently unroll it from the towel.
• Spread the cheesecake filling evenly over the entire surface of the cake.
• Re-roll the cake, this time without the towel, and place it seam side down on a serving platter.

Step 6: Add the Cherry Topping

• Spoon the cherry pie filling over the top of the rolled cake, allowing some of the cherries to cascade down the sides.
• For an added flavor boost, stir in a few drops of almond extract into the cherry filling before spreading it over the cake.

Step 7: Garnish and Serve

• Dust the top of the cake with powdered sugar and garnish with whipped cream, fresh cherries, or mint leaves for a decorative touch.
• Refrigerate the cake roll for at least 1 hour to allow the flavors to meld before slicing and serving.

How to Make Cherry Cheesecake Cake Roll: A Step-by-Step Guide

1. Preheat and Prepare the Pan: Preheat oven to 350°F and line a jelly roll pan with parchment paper.
2. Make the Cake Batter: Beat eggs and sugar until fluffy, fold in dry ingredients, then stir in milk. Pour into the pan and bake for 10-12 minutes.
3. Roll the Cake: Invert the hot cake onto a powdered sugar-dusted towel and roll it up while warm. Let cool completely.
4. Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth, then fold in whipped cream.
5. Assemble the Cake: Unroll the cake, spread the cheesecake filling, and re-roll the cake.
6. Add Cherry Topping: Spoon cherry pie filling over the top of the rolled cake, letting it cascade down the sides.
7. Garnish and Chill: Dust with powdered sugar and garnish with whipped cream and fresh cherries. Chill for 1 hour before serving.

Common Mistakes to Avoid

• Not Beating the Eggs Long Enough: Be sure to beat the eggs and sugar long enough (4-5 minutes) to get a thick, fluffy mixture. This step is key to creating a light and airy sponge cake.
• Skipping the Cake Roll Step: Rolling the cake while it’s still warm is crucial to preventing cracks when it’s filled later. If you skip this step, the cake may break when you try to roll it with the cheesecake filling.
• Overfilling the Cake: Be careful not to overfill the cake with too much cheesecake filling, as this can cause the cake to burst when rolled.

Serving and Presentation Tips

This cherry cheesecake cake roll is as beautiful as it is delicious. Here’s how to serve and present it elegantly:

How to Serve Cherry Cheesecake Cake Roll

• For Special Occasions: This cake roll is perfect for holidays, birthdays, or dinner parties. Serve it as the star dessert on a decorative platter.
• With Coffee or Tea: Pair slices of the cake roll with a hot cup of coffee or tea for a comforting and satisfying dessert.
• Add a Drizzle: Drizzle melted white chocolate or a simple glaze over the top for an extra touch of sweetness.

Presentation Ideas for Cherry Cheesecake Cake Roll

• Dust with Powdered Sugar: Lightly dust the top of the cake with powdered sugar for a classic and elegant look.
• Fresh Garnish: Garnish the cake roll with fresh cherries or mint leaves for a vibrant pop of color.
• Decorative Swirls: Add decorative swirls of whipped cream along the top of the cake roll for a beautiful finishing touch.

Cherry Cheesecake Cake Roll Recipe Tips

• Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature before starting. This helps them mix smoothly and ensures a light, airy cake.
• Refrigerate Before Slicing: Chill the cake for at least an hour before slicing to allow the cheesecake filling to firm up and the cake to set.
• Use a Sharp Knife: When slicing the cake roll, use a sharp knife and clean it between each cut for neat, even slices.

Frequently Asked Questions (FAQs)

Q: Can I make the cake roll ahead of time?
A: Yes! You can make the cake roll up to a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to serve.

Q: Can I freeze the cake roll?
A: Yes, you can freeze the cake roll without the cherry topping for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight and add the cherry topping before serving.

Q: Can I use homemade cherry filling instead of canned?
A: Absolutely! You can make homemade cherry pie filling by simmering fresh or frozen cherries with sugar and cornstarch until thickened.

Q: How do I prevent the cake from cracking?
A: To prevent cracks, be sure to roll the cake while it’s still warm and let it cool completely rolled up. This helps the cake maintain its shape without breaking.

Q: How long will this cake roll last in the fridge?
A: The cake roll will last for up to 3-4 days in the refrigerator. Be sure to store it in an airtight container to keep it fresh.

Conclusion

This Heavenly Cherry Cheesecake Cake Roll is a decadent, light, and visually stunning dessert that’s sure to impress your family and friends. With a soft, fluffy sponge cake, creamy cheesecake filling, and a sweet cherry topping, it’s the perfect combination of flavors and textures. Whether you’re making it for a holiday dinner or a special celebration, this cake roll is guaranteed to be a hit. Give this recipe a try and enjoy the delicious fusion of cheesecake and cherries in every bite! Happy baking!

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