Cherry Cheesecake roll

here’s a detailed recipe for a Cherry Cheesecake Roll:

Cherry Cheesecake Roll Recipe

Ingredients:

For the Cake:

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

For the Filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 tablespoon lemon juice

For the Cherry Topping:

• 1 can (21 oz) cherry pie filling
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper.
2. Make the Cake:
   • In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 3-4 minutes.
   • Mix in the vanilla extract.
   • In a separate bowl, sift together the flour, baking powder, and salt.
   • Gently fold the dry ingredients into the egg mixture, being careful not to overmix.
3. Bake the Cake:
   • Pour the batter into the prepared pan and spread it evenly.
   • Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.
4. Roll the Cake:
   • While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
   • Once the cake is baked, immediately turn it out onto the towel. Peel off the parchment paper.
   • Starting from one short end, carefully roll the cake up with the towel, creating a log shape. Let it cool completely while rolled up.
5. Prepare the Filling:
   • In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
   • In another bowl, whip the heavy cream with the lemon juice until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until well combined.
6. Unroll and Fill:
   • Carefully unroll the cooled cake from the towel.
   • Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
7. Roll and Chill:
   • Roll the cake back up without the towel, making sure to keep it tight and even.
   • Place the rolled cake seam-side down on a serving platter.
   • Refrigerate for at least 2 hours to allow the filling to set.
8. Prepare the Cherry Topping:
   • In a small saucepan, combine the cherry pie filling, cornstarch, and water.
   • Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear, about 5-7 minutes. Let it cool completely.
9. Finish and Serve:
   • Before serving, spread the cooled cherry topping evenly over the chilled cheesecake roll.
   • Slice and serve chilled.

This Cherry Cheesecake Roll combines the classic flavors of cheesecake with a light, airy sponge cake, topped with sweet cherries. It’s perfect for a summer dessert or a special occasion. Enjoy!