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Heavenly Cherry Cheesecake Cake Roll Recipe

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This Heavenly Cherry Cheesecake Cake Roll combines light, airy sponge cake with a rich cream cheese filling and a bright layer of cherry compote. It’s an elegant dessert that’s surprisingly easy to make, perfect for special occasions or a weekend treat.

  • Total Time: 37 minutes
  • Yield: 12 1x

Ingredients

Scale

For the sponge cake:

  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt

For the filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • ¾ cup heavy cream

For the cherry layer:

  • 1 cup cherry pie filling (or homemade cherry compote)

Additional:

  • Butter (for greasing)
  • Powdered sugar (for dusting towel and top)
  • Parchment paper

Instructions

  1. Preheat the oven to 180°C (350°F). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and grease the paper lightly.
  2. In a large bowl, beat eggs with an electric mixer on high for 5 minutes until thick and pale.
  3. Gradually add granulated sugar and vanilla extract. Beat until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry mixture into the egg mixture.
  5. Pour the batter into the prepared pan, spreading it evenly with a spatula.
  6. Bake for 10–12 minutes, until the cake springs back when touched lightly.
  7. While the cake bakes, prepare a clean kitchen towel by dusting it generously with powdered sugar.
  8. Remove the cake from the oven and immediately turn it out onto the prepared towel. Peel off the parchment paper.
  9. Starting at the short end, gently roll the warm cake up in the towel. Let it cool completely.
  10. For the filling, beat the cream cheese until smooth. Add powdered sugar and vanilla; beat until creamy.
  11. Pour in the heavy cream gradually and beat until fluffy.
  12. Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface, leaving a 1-inch border around the edges.
  13. Spoon the cherry filling over the cream cheese layer, distributing evenly.
  14. Re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
  15. When ready to serve, remove the plastic wrap, dust with powdered sugar, and slice.

Notes

Roll the cake while it’s still warm to prevent cracks.

Do not overload the filling to avoid tearing.

Use homemade cherry compote for more natural flavor.

  • Author: Emily
  • Prep Time: 25
  • Cook Time: 12

Find it online: https://recipesmars.com/2025/07/heavenly-cherry-cheesecake-cake-roll-recipe-2/