Introduction
Say hello to this zesty Lemon Raspberry Swirl Cheesecake Roll that’ll knock your socks off! Creamy, fruity, and oh-so-swirl-tastic, it’s dessert perfection in every bite. Ready to roll up something sweet?
Detailed Ingredients
- For the Cheesecake:
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- For the Cake:
- 3 eggs
- 1 cup sugar
- 1/3 cup water
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- For the Swirl:
- 1/2 cup raspberry preserves
- 1 tsp lemon zest
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 slices
Directions
1. Preheat your oven to a cozy 375°F (190°C) and line a jelly roll pan with parchment paper. Let’s start with the cheesecake filling. Beat together cream cheese, sugar, egg, and vanilla until smooth and dreamy.
2. Moving on to the cake batter. In a large bowl, whisk eggs until they’re fluffy, then gradually add sugar. Stir in water and vanilla. Combine flour, baking powder, and salt in another bowl; blend this into the wet mix until perfectly smooth.
3. Pour the cake batter onto the prepped pan, spreading evenly. Dollop cheesecake mix over this, then artfully swirl raspberry preserves and lemon zest on top for a gorgeous effect. Bake for about 12-15 minutes, watching carefully. It’s done when it springs back when lightly touched.
4. While the cake cools for a few minutes, lay a clean kitchen towel dusted with powdered sugar on your work surface. Flip the warm cake onto the towel, peel off parchment, and gently roll from the narrow end, towel included. This step is crucial for that beautiful roll, so be gentle!
5. Let it cool completely. When you’re ready, unroll the cake, then roll it back up without the towel. Slice, serve, and dive into a swirl of flavor!
Caloric Info:
Each slice is a tangy delight coming in at around 250 calories!
Detailed Directions and Instructions
Step 1: Preheat and Prepare the Pans
Preheat your oven to a cozy 375°F (190°C) and line a jelly roll pan with parchment paper.
Step 2: Make the Cheesecake Filling
In a mixing bowl, beat together 8 oz cream cheese, 1/4 cup sugar, 1 egg, and 1 tsp vanilla extract until smooth and creamy.
Step 3: Prepare the Cake Batter
In a large bowl, whisk 3 eggs until fluffy, then gradually add in 1 cup sugar. Stir in 1/3 cup water and 1 tsp vanilla extract. In another bowl, combine 3/4 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt; blend this mixture into the wet ingredients until perfectly smooth.
Step 4: Combine Batter and Cheesecake Filling
Pour the cake batter onto the prepared pan, spreading it evenly. Dollop the cheesecake mixture over the cake batter, then artfully swirl 1/2 cup raspberry preserves and 1 tsp lemon zest on top.
Step 5: Bake the Cake
Bake for about 12-15 minutes, watching carefully. The cake is done when it springs back when lightly touched.
Step 6: Roll the Cake
While the cake cools for a few minutes, lay a clean kitchen towel dusted with powdered sugar on your work surface. Flip the warm cake onto the towel, peel off the parchment, and gently roll from the narrow end, towel included.
Step 7: Cool the Cake
Let the rolled cake cool completely. Once cool, unroll the cake, then roll it back up without the towel.
Step 8: Slice and Serve
Slice the rolled cheesecake cake, serve, and enjoy every bite of this zesty delight!
Notes
Caloric Info
Each slice is approximately 250 calories.
Storage Tips
Store any leftovers in an airtight container in the refrigerator to maintain freshness.
Serving Suggestions
This cheesecake roll pairs beautifully with fresh raspberries or a dollop of whipped cream for extra indulgence.
Cook techniques
Preparing the Cheesecake Filling
Beat together the cream cheese, sugar, egg, and vanilla until the mixture is smooth and creamy, ensuring all ingredients are well combined for a dreamy filling.
Whisking the Cake Batter
In a large bowl, whisk the eggs until fluffy, then gradually add the sugar. Stir in water and vanilla extract before blending in the dry ingredients until the batter is perfectly smooth.
Swirling the Flavors
Pour the cake batter onto the prepared pan and dollop the cheesecake mixture over it. Then, swirl raspberry preserves and lemon zest on top, creating a visually appealing marbled effect.
Rolling the Cake
After baking, allow the cake to cool slightly before flipping it onto a kitchen towel dusted with powdered sugar. Gently roll the cake up from the narrow end, ensuring it retains its shape as it cools completely.
Serving the Cheesecake Roll
Once completely cool, carefully unroll the cake, remove the towel, and roll it back up without the towel. Slice into pieces to serve, showcasing the beautiful swirl of flavors within.
FAQ
Can I use a different fruit preserve?
Yes! You can substitute raspberry preserves with any fruit preserve of your choice, such as strawberry, mango, or blueberry, to create different flavor combinations.
How do I prevent the cake from cracking when rolling?
Make sure to roll the cake gently while it’s still warm. The heat makes it more pliable, reducing the chances of cracking. Using a kitchen towel also helps protect the cake’s surface.
Can I make this ahead of time?
Absolutely! You can prepare the cheesecake roll a day in advance. Just keep it wrapped in plastic wrap in the refrigerator until you’re ready to serve.
Is there a gluten-free option for the cake batter?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make this dessert gluten-free. Make sure the other ingredients are also gluten-free.
How should I store leftovers?
Store any leftover cheesecake roll in an airtight container in the refrigerator. It should stay fresh for about 3-4 days.
Conclusion
