Description
Indulge in the luxurious sweetness of this Pink Raspberry Cheesecake Roll Cake, a delightful dessert that combines the richness of cheesecake with the fruity tang of raspberries, all rolled into a perfect treat.
Ingredients
Scale
For the cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- pink gel food coloring (optional)
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped to stiff peaks
For the raspberry swirl:
- 1/2 cup raspberry preserves or raspberry jam
For garnish:
- powdered sugar for dusting
- fresh raspberries
- whipped cream (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake: Beat eggs and sugar until thick, add vanilla, milk, oil, and dry ingredients. Add pink gel food coloring if desired. Bake for 10–12 minutes.
- Roll the cake: Invert the baked cake onto a towel dusted with powdered sugar, roll it up, and let it cool.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla, then fold in whipped cream. Spread over the unrolled cake, add raspberry preserves, swirl, and roll it back up.
- Chill and serve: Chill the cake for at least 1 hour before serving. Garnish with powdered sugar, raspberries, and whipped cream.
Notes
- To prevent cracking, roll the cake while warm.
- For extra raspberry flavor, mix fresh raspberries into the jam.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
