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Luxurious Pink Raspberry Cheesecake Roll Cake Recipe

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4.2 from 21 reviews

  • Author: admin
  • Total Time: 1 hour 40 minutes
  • Yield: 8–10 slices 1x
  • Diet: Vegetarian

Description

This Luxurious Pink Raspberry Cheesecake Roll Cake combines a light, fluffy sponge cake tinted pink with a creamy raspberry cheesecake filling. Rolled carefully to create a beautiful swirl, this dessert is perfect for special occasions or holiday celebrations, offering a delightful balance of sweet, tart, and creamy textures with elegant presentation.

Ingredients

Scale

For the cake:

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • Pink food coloring (optional)

For the raspberry cheesecake filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, cold
  • 1/2 cup raspberry jam or preserves
  • 1/2 cup fresh raspberries (optional, for added texture)

For the topping:

  • Powdered sugar for dusting
  • Extra raspberries (optional)
  • Whipped cream for garnish (optional)

Instructions

  1. Prepare the pan and oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  3. Beat eggs and sugar: In a large mixing bowl, use a mixer to beat the eggs and granulated sugar at high speed for 4–5 minutes until the mixture becomes pale and thick, indicating a well-aerated batter.
  4. Add flavor and milk: Gently mix in the vanilla extract, milk, and pink food coloring if using, being careful not to deflate the batter.
  5. Combine dry and wet ingredients: Fold the dry ingredients into the wet mixture just until combined, ensuring the batter remains light and airy.
  6. Bake the cake: Pour the batter into the prepared pan, spreading evenly, and bake for 10–12 minutes or until the cake springs back when lightly touched.
  7. Roll the cake warm: While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up gently from the short end with the towel inside. Allow to cool completely in this rolled shape.
  8. Make the raspberry cheesecake filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth. In a separate bowl, whip the cold heavy cream to stiff peaks, then fold it gently into the cream cheese mixture. Swirl in the raspberry jam and fresh raspberries if using to add texture and flavor.
  9. Assemble the roll: Unroll the cooled cake carefully and spread the filling evenly over the surface. Then, re-roll the cake gently without the towel to keep the shape.
  10. Chill before serving: Place the roll in the refrigerator and chill for at least 1 hour to set before slicing.
  11. Garnish and serve: Before serving, dust the roll with powdered sugar and garnish with extra raspberries and whipped cream if desired for an elegant presentation.

Notes

  • For a deeper raspberry flavor, add a few drops of raspberry extract to the filling.
  • This cake can be made a day in advance and stored covered in the fridge to enhance flavors.
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://jonschelanderpugh.com/luxurious-pink-raspberry-cheesecake-roll-cake-recipe/