Irresistible Cherry Cheesecake Cake Roll Recipe You Need to Try

There’s something so delightfully nostalgic about a Cherry Cheesecake Cake Roll—like a little slice of celebration wrapped up in a perfect swirl. It reminds me of lazy Sunday afternoons back home in southern England, baking alongside my mum and grandmother, when we’d sneak spoonfuls of cream cheese frosting and chat about everything under the sun. This recipe has all those comforting vibes, paired with the tangy sweetness of cherries and the creamy richness of cheesecake, rolled into a tender sponge. Whether you’re making it for a family gathering or a special treat to brighten a weekday, this cake roll is a wonderful way to bring warmth and joy to your table.

Why You’ll Love This Cherry Cheesecake Cake Roll

This Cherry Cheesecake Cake Roll is a showstopper without being intimidating. The light sponge cake balances beautifully with the luscious, creamy cheesecake filling, while the cherry compote adds a burst of fresh flavor and a pop of color. From my years in restaurant kitchens, I’ve learned the magic of combining textures, and this recipe nails that harmony. Plus, it’s versatile enough to make ahead—perfect for busy parents like me who cherish sweet moments with their kids but don’t always have hours to spare. It’s a delightful twist on classic desserts that always sparks smiles around the table.

Ingredients You’ll Need for This Cherry Cheesecake Cake Roll

this RECIPE

The key to this dish lies in selecting the right ingredients—fresh, good-quality cherries make all the difference, and I always opt for full-fat cream cheese for that rich texture. When I first started baking, I underestimated the importance of ingredient quality, but now I know that even simple recipes shine with the best basics. You can swap fresh cherries for frozen if needed, just be sure to thaw and drain them well.

• 4 large eggs, separated
• 1/2 cup granulated sugar, divided
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 8 oz (225g) cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh or thawed frozen cherries, pitted and halved
• 1 tablespoon lemon juice
• Optional: 1 tablespoon kirsch or cherry liqueur for the cherry compote

Nutrition Facts

• Calories: Approximately 320 per serving
• Protein: 7g
• Fat: 18g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 22g
• Sodium: 220mg

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Steps to Create Your Cherry Cheesecake Cake Roll

1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang for easy removal.
2. In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add half of the granulated sugar, continuing to whisk until stiff, glossy peaks develop.
3. In another bowl, beat the egg yolks with the remaining sugar until pale and fluffy—this step adds lightness to the sponge.
4. Sift together the flour and cornstarch, then gently fold into the yolk mixture, being careful not to deflate the batter.
5. Gently fold a third of the egg whites into the batter to lighten it, then carefully fold in the remaining whites until just combined.
6. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the top springs back when touched lightly.
7. While the cake bakes, prepare the cherry compote by simmering cherries with lemon juice (and kirsch, if using) over medium heat for about 5 minutes until slightly thickened. Set aside to cool.
8. Once the cake is done, immediately invert it onto a clean tea towel dusted with powdered sugar. Peel off the parchment paper carefully. Starting from a short edge, roll the cake up with the towel inside. Let it cool completely rolled up—this helps prevent cracking later.
9. For the filling, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
10. Unroll the cooled cake gently, spread the cheesecake filling evenly, then spoon the cherry compote on top. Roll the cake back up without the towel this time.
11. Wrap the roll in plastic wrap and chill for at least 2 hours before slicing. This step helps the filling set beautifully.

Tips for Making the Best Cherry Cheesecake Cake Roll

Getting this cake roll just right takes a little finesse, but it’s worth every step. From my early kitchen days, I learned that technique can turn a good recipe into a great one, especially with delicate sponge cakes like this.

• Use room temperature eggs for better volume when whipping whites and yolks.
• Don’t rush folding—gently incorporate ingredients to keep the batter airy.
• Roll the cake while it’s still warm to avoid cracks later on; trust me, patience pays off.
• Chilling the roll before slicing helps create cleaner, prettier slices.
• If cherries aren’t in season, frozen ones work well—just drain thoroughly to avoid sogginess.

With these tips, you’ll create a dessert that’s as impressive as it is comforting. Learn more: classic roulade recipe Learn more: Irresistible Pecan Pie Dump Cake Recipe You Have to Try

Serving Suggestions and Pairings

This cake roll is perfect for everything from afternoon tea to festive celebrations. I often serve it at family gatherings, where my little ones insist on “just one more slice.” Presentation is simple but elegant—dust a little powdered sugar on top or add a few fresh cherries for that extra pop.

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream
• Pair with a light dessert wine or a cup of Earl Grey tea
• Try swapping cherries for seasonal berries for a fresh twist
• For a brunch treat, serve alongside freshly brewed coffee and fruit salad

From casual family afternoons to special occasions, this roll always brings a cozy, celebratory feel to the table.

Storage and Reheating Tips

Proper storage keeps your Cherry Cheesecake Cake Roll tasting fresh and delicious beyond the first day. As a busy mom, I often make this ahead to save time while still offering something special.

• Wrap tightly in plastic wrap and store in the refrigerator for up to 3 days
• For longer storage, freeze the wrapped roll for up to 1 month—thaw overnight in the fridge before serving
• Serve chilled or at room temperature; avoid reheating to preserve texture and flavor

Frequently Asked Questions

What are the main ingredients for Cherry Cheesecake Cake Roll?

The main ingredients for Cherry Cheesecake Cake Roll include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Cherry Cheesecake Cake Roll?

The total time to make Cherry Cheesecake Cake Roll includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Cherry Cheesecake Cake Roll ahead of time?

Yes, Cherry Cheesecake Cake Roll can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Cherry Cheesecake Cake Roll?

Cherry Cheesecake Cake Roll pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Cherry Cheesecake Cake Roll suitable for special diets?

Depending on the ingredients used, Cherry Cheesecake Cake Roll may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

I hope this Cherry Cheesecake Cake Roll becomes one of your go-to desserts for sharing warmth and sweetness with loved ones. It’s a recipe close to my heart—simple enough to make without fuss yet special enough to create lasting memories. If you try it, I’d love to hear how it turns out or any little tweaks you make along the way. Here’s to joyful cooking and sweet moments around the table!