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raspberry cheesecake roll cake

Raspberry Cheesecake Roll Cake

Mihaela K. Sebrek
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.
5 from 6 votes
Prep Time 30 mins
Cook Time 10 mins
Additional Time 1 hr
Total Time 1 hr 40 mins
Course [:en]Cakes[:hr]Torte[:]
Cuisine European
Servings 12 slices
Calories 230 kcal

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

Serving: 1slice | Calories: 230kcal | Carbohydrates: 25.3g | Protein: 4.4g | Fat: 12.9g | Saturated Fat: 7.4g | Cholesterol: 98mg | Sodium: 92mg | Potassium: 115mg | Fiber: 1.9g | Sugar: 15.4g | Calcium: 44mg | Iron: 1mg
Keyword cheesecake, raspberry roll cake, roll cake, summer dessert, summer recipe, swiss roll
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