Red Velvet Cheesecake Roll
Ingredients:
For the Red Velvet Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
Directions:
1. Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix thoroughly until all ingredients are fully incorporated.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure a tender cake.
5. Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula to ensure uniform thickness.
6. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake bakes, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
8. Add the powdered sugar and vanilla extract to the cream cheese, mixing until fully combined and no lumps remain.
9. Gently fold in the whipped heavy cream into the cream cheese mixture, ensuring it is evenly distributed without deflating the whipped cream.
10. Once the cake is baked, remove it from the oven and let it cool in the pan for 5 minutes.
11. Carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
12. Spread the cheesecake filling evenly over the warm cake, leaving a small border around the edges.
13. Starting from one of the shorter ends, carefully roll the cake up with the help of the towel, applying gentle pressure to create a tight roll.
14. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours to allow the filling to set and the cake to firm up.
15. After chilling, unwrap the roll and slice it into even pieces using a sharp knife.
16. Serve the slices chilled, enjoying the rich flavors of red velvet and creamy cheesecake.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 2 hours 35 minutes
Kcal: 300 per slice | Servings: 10-12 slices