🍓 Strawberry Crunch Cheesecake Roll with Vanilla Cream
Ingredients:
For the Cake Roll:
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
Powdered sugar (for rolling)
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (cold)
For the Strawberry Crunch Topping:
15 Golden Oreos
2 tbsp strawberry gelatin powder (dry)
2 tbsp melted butter
For Decoration (optional):
Fresh strawberries
Extra whipped cream
Strawberry syrup drizzle
Instructions:
1. Make the Cake Roll:
Preheat oven to 350°F (175°C). Line a 10x15" jelly roll pan with parchment paper and lightly grease.
In a mixing bowl, beat eggs for 5 minutes until pale and thick. Add sugar and vanilla; beat again.
Sift together flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
Spread batter evenly in pan and bake for 10–12 minutes or until cake springs back when touched.
Immediately turn out onto a powdered sugar-dusted towel. Peel off parchment and roll the cake up (with towel). Let cool completely.
2. Prepare Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla until smooth.
In another bowl, whip heavy cream to stiff peaks. Fold into the cream cheese mixture gently. Chill until needed.
3. Strawberry Crunch Topping:
Crush Golden Oreos into fine crumbs. Mix with strawberry gelatin powder and melted butter. Set aside.
4. Assemble:
Unroll cooled cake. Spread cheesecake filling evenly, leaving a slight border.
Roll the cake back up gently but firmly. Chill for at least 1 hour.
5. Finish with Crunch & Cream:
Frost top or sides lightly with extra whipped cream if desired. Press strawberry crunch mixture over the roll.
Garnish with fresh strawberries or syrup drizzle.
⏱️ Prep Time: 30 mins | Chill Time: 1 hour | Serves: 8–10