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Cherry Cheesecake Cake Roll

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A delightful dessert combining the flavors of cherry cheesecake in a light and fluffy cake roll.

Ingredients

Scale
  • 3 large eggs
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 oz cream cheese (room temperature)
  • 1/2 cup sugar (for the filling)
  • 1 teaspoon vanilla extract
  • 1 cup cherries (fresh and pitted)
  • Powdered sugar (optional for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 15×10 inch baking sheet with parchment paper and lightly grease it.
  2. In a large mixing bowl, beat the eggs and 3/4 cup sugar together for about 5 minutes until thick and pale.
  3. In a separate bowl, combine the flour, baking powder, and salt. Gently fold this into the egg mixture until no flour is visible.
  4. Spread the batter evenly onto the baking sheet and bake for about 12-15 minutes until golden and springy.
  5. Cool for about 5 minutes, then flip onto a powdered sugar-dusted towel and roll it up to cool completely.
  6. While cooling, beat the cream cheese and 1/2 cup sugar until smooth. Add vanilla extract and fold in chopped cherries.
  7. Once the cake is cool, unroll it carefully, spread the filling evenly, and roll it back up tightly with the seam at the bottom.
  8. Dust with powdered sugar before slicing and serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days. It can also be frozen for up to 2 months.

Nutrition

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