Go Back

Strawberry Cheesecake Roll

A tender sponge cake is baked and then layered with a creamy cheesecake filling and fresh strawberries, which is then carefully rolled into a log shape. The finished dessert features a swirl of cheesecake and strawberries within a soft, crumb-coated exterior, showcasing a balance of fruity, creamy, and light textures.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs preferably at room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour sifted
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon juice

Equipment

  • Baking sheet
  • Kitchen towel
  • Mixing bowls
  • Electric mixer or whisk

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Whisk together eggs and sugar in a mixing bowl until the mixture turns pale and slightly thickened, about 2-3 minutes, and smells slightly sweetened.
  2. Gently fold in the vanilla extract and sifted flour, mixing just until combined to keep the batter light and airy. The batter should be smooth and pourable with no lumps.
  3. Pour the batter evenly onto the prepared baking sheet, tilting it to spread into a thin, even layer. Bake in the oven for about 10-12 minutes until the sponge is golden around the edges and springs back when lightly touched.
  4. While baking, lay a clean kitchen towel on a flat surface and sprinkle it lightly with powdered sugar. Once the cake comes out of the oven, carefully invert it onto the towel, peeling off the parchment paper gently to avoid tearing.
  5. Roll the sponge carefully with the towel from the short end, creating a tight cylinder. Let it cool completely in this rolled shape to set its form and make it easier to fill.
  6. Meanwhile, prepare the cheesecake filling by beating softened cream cheese, powdered sugar, and lemon juice in a bowl until smooth and creamy. Set aside.
  7. Unroll the cooled sponge carefully and spread an even layer of the cheesecake mixture over the surface, leaving a small border around the edges.
  8. Scatter the sliced strawberries evenly over the cream cheese layer, creating a colorful and fresh filling inside the roll.
  9. Gently re-roll the sponge, using the towel as a guide, to encase the filling and strawberries inside a tight spiral. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
  10. Once chilled, unwrap the roll and transfer to a serving plate. Slice into 1-2 inch segments using a sharp knife, revealing the vibrant strawberry swirl and creamy cheesecake inside.
  11. Serve the slices immediately, enjoying the soft texture of the sponge with the luscious cheesecake and fresh strawberries in every bite.

Notes

Make sure to chill the rolled dessert thoroughly before slicing to keep its shape. You can customize with other berries or fruit fillings for different flavor variations.