Raspberry Cheesecake Roll Cake

4.91 from 11 votes

Raspberry Cheesecake Roll Cake

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.

Prep Time30 mins

Cook Time10 mins

Additional Time1 hr

Total Time1 hr 40 mins

Course: [:en]Cakes[:hr]Torte[:]

Cuisine: European

Keyword: cheesecake, raspberry roll cake, roll cake, summer dessert, summer recipe, swiss roll

Servings: slices

Calories: 230kcal

Author: Mihaela K. Sebrek

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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