Strawberry Cheesecake Roll
A delightful dessert that combines the creamy goodness of cheesecake with fresh strawberries, perfect for any occasion.
Ingredients
For the Cake
- 4 large eggs, room temperature Ensure the eggs are at room temperature for better mixing.
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 pinch salt
For the Cheesecake Filling
- 8 oz cream cheese, softened You can use low-fat or flavored cream cheese, but it may change the flavor and texture slightly.
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup strawberries, pureed Fresh strawberries are recommended for best flavor.
- 1 teaspoon lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
- In a bowl, beat the eggs and granulated sugar until light and fluffy. Add vanilla extract and mix well.
- Gently fold in the flour and salt until combined.
- Spread the batter evenly onto the prepared baking sheet and bake for about 12-15 minutes.
- Remove from the oven and let cool.
Making the Cheesecake Filling
- In another bowl, mix cream cheese, heavy cream, powdered sugar, strawberry puree, and lemon juice until smooth.
Assembly
- Once the cake is cool, spread the cheesecake filling evenly over it.
- Roll the cake tightly using the parchment paper and refrigerate for at least 2 hours.
- Slice and serve chilled.
Notes
Slice the chilled Strawberry Cheesecake Roll into serving pieces. You can garnish it with fresh strawberries or a drizzle of chocolate sauce for extra flair. Store tightly in plastic wrap or an airtight container in the refrigerator for 2-3 days or freeze for up to a month. Thaw in the fridge before serving.