Raspberry Cheesecake Roll Cake Recipe
A Raspberry Cheesecake Roll Cake is soft, sweet and full of fresh flavor. It has a light sponge cake rolled with creamy cheesecake filling and bright raspberry swirl.
Ingredients
For the Cake:
- 3 large eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Cheesecake Filling:
- 1 cup cream cheese soft
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup whipped cream
For the Raspberry Swirl:
- 1/2 cup fresh raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
Make the Raspberry Swirl
- Cook raspberries, sugar and lemon juice until soft. Mash well and cool the mixture before spreading.
Beat Eggs and Sugar
- Whip eggs and sugar until thick and pale. Mix gently to keep air inside the batter.
Add Vanilla and Dry Ingredients
- Add vanilla. Fold in flour, baking powder and salt. Keep the batter light and smooth.
Spread the Batter Evenly
- Pour the batter onto a lined pan. Spread thin and even so it bakes flat and soft.
Bake the Sponge Cake
- Bake at 350°F for 10–12 minutes. Remove when edges pull away and top feels springy.
Roll the Warm Cake
- Place warm cake on a towel. Roll gently. Let it cool rolled to keep perfect shape.
Make the Cheesecake Filling
- Beat cream cheese, powdered sugar and vanilla. Fold in whipped cream to make it light.
Unroll and Add Filling
- Unroll the cake slowly. Spread cheesecake filling evenly. Add raspberry swirl over the top.
Roll Again and Chill
- Roll the cake tightly again. Chill for 1 hour to set the filling and keep shape.
Slice and Serve
- Cut into neat slices. Each slice will show a pretty swirl pattern with bright raspberries.
Notes
- Roll cake while warm for perfect shape.
- Do not overbake the sponge.
- Use soft cream cheese for smooth filling.
- Cool raspberry swirl before using.
- Spread filling evenly for clean slices.