This fluffy, creamy and delicious Raspberry Cheesecake Roll Cake combines a light vanilla-flavored sponge, not overly sweet homemade raspberry sauce, and cheesecake filling with the addition of fresh raspberries. This roll cake is a scrumptious and refreshing summer dessert.
RASPBERRY CHEESECAKE ROLL CAKE (RASPBERRY SWISS ROLL)
I really love summer for the abundance of fresh fruit, especially berries. Among strawberries and blueberries, raspberries are one of my favorite fruit. This summer I used raspberries in a lot of recipes, and this fresh Raspberry Cheesecake Roll cake is one of them.
Whether you call this a Swiss roll cake, jelly roll cake, Swiss log, or even roulade – this cake is made up of a light and fluffy thin layer of vanilla-flavored sponge cake rolled around a homemade raspberry sauce and fluffy whipped cream cheese filling with the addition of fresh raspberries. Raspberry flavor bursts in every bite. This is a delightful bake that’s sure to please everyone!
Roll cakes have a reputation of being complicated and hard to make, but I actually consider them to be one of the easiest desserts, and they do look impressive! This Raspberry cheesecake Roll Cake is easier to make then you think.
If you’ve ever wanted a delicious dessert that looks absolutely amazing, then this Raspberry Roll Cake is one for you.
HOW TO MAKE CHEESECAKE ROLL CAKE
Following this step-by-step tutorial will ensure perfect results every time.
Firstly, let’s gather all the ingredients we need:
- eggs (separated), they are the basic ingredients of this recipe. While whipped egg whites provide structure, yolks with its containing fat, help give moisture and soften the cake’s texture.
- granulated sugar for sweetening the cake
- vanilla extract, and salt for flavor.
- all-purpose flour with the addition of cornstarch to achieve that soft and melt-in-your-mouth light texture.
- butter, just a little bit of melted butter for moisture and flavor
- baking powder as a leavening agent, to lift the cake.
- white vinegar, acid helps egg whites whip better
First and most important is to make sure eggs are at room temperature. Warmer egg whites whip faster than cold ones. Egg whites right out of the refrigerator will not whip well.
Using a hand mixer or a stand mixer beat the egg whites with half of the sugar, pinch of salt, and vinegar on high speed for 5 minutes or until stiff peaks form.
Beat egg yolks, remaining sugar, and vanilla, until pale and creamy, which is usually around 2-3 minutes. Beat in melted butter.
Sift dry ingredients. Sifted flour is much lighter then unsifted flour, it is easier to mix into other ingredients, and since we use cornstarch here, therefore it helps to combine them evenly before they are mixed with other ingredients.
Add in half of the dry ingredients and mix until incorporated. Using a rubber spatula gently fold in beaten egg whites until half-incorporated, then gently fold in rest of dry ingredients until fully combined and there are no visible streaks of flour or egg whites. In any case, please, avoid over-mixing.
Spread the batter in a prepared baking pan. Since this is a very thin cake bake for 9-10 minutes or until the top of cake springs back when touched.
Dust your kitchen towel with powdered sugar, and as soon as you take the cake out of the oven, gently turn baked cake onto it and peel off the top layer of baking paper. Dust the sponge with powdered sugar, roll it up tight, then let it chill. Once it’s fully cooled, unroll your cake, frost it, and re-roll it. Easy-peasy!
I use a 15×10 inch jelly roll pan. Since this is a really thin sponge cake, if you use a larger pan, the cake will be too thin, and if you use a smaller one it will be too thick. Either way, you will probably have a bit of a hard time rolling it up, but it should work.
HOW TO MAKE RASPBERRY SAUCE
You need only three ingredients: fresh or frozen raspberries, sugar, and lemon juice.
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce thickens, around 7-8 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
HOW TO MAKE CREAM CHEESE FILLING
You will need: heavy cream, cold, straight from the fridge; cream cheese, since we want it to incorporate well, take it out of the fridge around 15 minutes before making the filling; confectioners’ sugar for sweetening; and vanilla for the flavor.
Using an electric mixer, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside. To be sure you make the perfect filling, heavy cream must be cold. Warm heavy cream won’t turn into whipped cream since fat becomes ineffective as a stabilizer and your cream will fall flat.
In another bowl, beat the cream cheese and powdered sugar together on medium speed until perfectly smooth and creamy. Fold in whipped cream into a cheesecake filling.
HOW TO ASSEMBLE RASPBERRY CHEESECAKE ROLL CAKE?
The cake cools in the rolled-up shape. I usually let it cool on room temperature, but if you’re in a hurry pop it into a refrigerator for 2-3 hours. Once the cake is cooled, slowly and gently unroll the cooled cake, spread the raspberry sauce into an even layer, then spread the cheesecake filling over the sauce (you will be left with a few tablespoons of the filling, use it to decorate the top of the roll cake). Sprinkle fresh raspberries over the half of the filling, then re-roll the cake this time without the kitchen towel. Wrap the roll cake with a plastic foil, and refrigerate for at least 1 hour before slicing and serving. Dust with powdered sugar, or decorate to your likening.
TIPS & TRICKS
I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure the same results in baking.
I use Large eggs which are around 55-60 grams without a shell. In the US it would be an XL egg.
Swiss rolls are best eaten on the day of baking, but the unfilled sponge can be frozen, rolled up in its paper. Defrost for 2-3 hrs at room temperature before filling.
Rolling up the Swiss roll while still hot will prevent it from cracking. So long as you roll your cake while still hot, you shouldn’t experience sponge cracking.
FOR MORE AMAZING LIGHT SUMMER DESSERT, TAKE A LOOK AT THESE…
No-bake Yogurt Raspberry Cake
Blueberry Ruffled Milk Pie
Mascarpone, Yogurt, and Blueberry Cake
Blueberry Peach Galette
Lemon Roll Cake (Lemon Swiss Roll)
→ If you make this raspberry cheesecake roll cake, please be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don’t forget to also tag me on Instagram. I love seeing your creations.
Happy baking!
Raspberry Cheesecake Roll Cake
Ingredients
The sponge:
- 4 large eggs separated yolks, and whites, at room temperature
- ½ teaspoon white vinegar
- pinch of salt
- 80 grams granulated sugar (2.82 oz) divided
- 30 grams butter (1 oz, 2 TBSP) melted and cooled
- 90 grams all-purpose flour (3.17 oz)
- 20 grams cornstarch (0.7 oz)
- ½ teaspoon baking powder
Raspberry sauce:
- 200 grams raspberries (7.05 oz) fresh or frozen (I used frozen)
- 30 grams granulated sugar (1 oz, 2 TBSP)
- 1 teaspoon lemon juice
Cream cheese Filling:
- 150 grams cream cheese (5.3 oz)
- 150 grams heavy cream (5.3 oz)
- 60 grams powdered sugar (2.1 oz)
- 1 teaspoon vanilla
- 100 grams fresh raspberries (3.5 oz)
Instructions
- Preheat oven to 180 °C (350°F). Grease 38x26 cm (15x10 inch) baking pan with butter, then line it with baking paper so the cake seamlessly releases. Grease the baking paper too.
- For the sponge, sift the flour, cornstarch, and baking powder into a large bowl.
- Using a hand mixer or a stand mixer beat the egg whites with half of the sugar and pinch of salt on high speed for 5 minutes or until stiff peaks form. Set aside.
- In another bowl, beat the egg yolks, rest of the sugar, and vanilla extract, until pale, about 2-3 minutes. Add in the melted and cooled butter and beat 30 seconds. Add in half of the dry ingredients and mix until incorporated. Using a rubber spatula gently fold in beaten egg whites until half-incorporated, then fold in rest of dry ingredients until fully combined and there are no visible streaks of flour or egg whites. Avoid over-mixing.
- Spread batter evenly into prepared pan. Bake for 9-10 minutes or until the top of cake springs back when touched.
- Place a kitchen towel on a flat surface and dust it with powdered sugar. Gently turn baked cake onto a prepared kitchen towel, peel of the top layer of baking paper. Slowly roll the cake with a kitchen towel, rolling from the short end to the other short end. Let the cake cool completely.
- For the sauce, combine raspberries, sugar, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce thickens, around 7-8 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
- For the filling, using an electric mixer, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
- In another bowl, beat the cream cheese and powdered sugar together on medium speed until perfectly smooth and creamy. Fold in whipped cream into a cheesecake filling.
- To assemble, gently unroll the cooled cake, spread the raspberry sauce into an even layer, then spread the cheesecake filling over the sauce (you will be left with a few tablespoons of the filling, use it to decorate the top of the roll cake). Sprinkle fresh raspberries over the half of the filling, then re-roll the cake this time without the kitchen towel. Wrap the roll cake with a plastic foil, and refrigerate for at least 1 hour before slicing and serving. Dust with powdered sugar, or decorate to your likening.
Notes
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure the same results in baking.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
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