Description
This Blueberry Swirl Cheesecake Roll is a delightful dessert combining a light, fluffy sponge cake with a creamy cheesecake filling and a luscious blueberry swirl. The cake is baked, rolled with a cream cheese mixture, and chilled to set, making it a perfect elegant treat with a burst of fruity freshness and creamy texture.
Ingredients
Scale
For the Cake:
- 4 large eggs, room temperature
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- ½ cup (65g) all-purpose flour
- ¼ tsp baking powder
- ⅛ tsp salt
- Powdered sugar (for dusting towel)
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup (120ml) heavy cream, chilled
- ⅓ cup (40g) powdered sugar
- 1 tsp vanilla extract
For the Blueberry Swirl:
- 1 cup (150g) fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- ½ tsp lemon juice
For Garnish:
- Fresh blueberries
- Blueberry sauce (reserved from swirl)
- Fresh mint leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper to prepare for the cake batter.
- Make Batter: In a mixing bowl, beat the eggs and granulated sugar using an electric mixer for 4–5 minutes until the mixture is pale and fluffy. Stir in vanilla extract.
- Sift and Fold: Sift together the all-purpose flour, baking powder, and salt. Gently fold this dry mixture into the egg and sugar batter to keep it light and airy.
- Bake Cake: Spread the batter evenly in the prepared pan. Bake for 10–12 minutes until the cake is lightly golden and springy to the touch.
- Roll Cake: While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake gently in the towel from the short side. Let it cool completely in this rolled state.
- Prepare Blueberry Swirl: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until blueberries burst, then stir in the cornstarch slurry. Continue cooking until the mixture thickens. Remove from heat and cool completely.
- Make Cheesecake Filling: Beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix well. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble: Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface.
- Add Blueberry Swirl: Spoon dollops of the cooled blueberry swirl over the cheesecake filling. Use a knife to lightly swirl the blueberry mixture into the filling for a marbled effect.
- Roll Up: Re-roll the cake tightly without the towel, forming a neat spiral. Chill the roll in the refrigerator for 1–2 hours to set properly.
- Garnish and Serve: Before serving, drizzle the cake with extra blueberry sauce, garnish with fresh blueberries and mint leaves. Slice and serve chilled for a refreshing dessert.
Notes
- Use room temperature eggs to achieve a lighter, fluffier sponge cake.
- Dusting the towel with powdered sugar prevents the cake from sticking when rolled.
- The blueberry swirl can be made in advance and refrigerated; just bring to room temperature before using.
- Ensure the cream cheese is fully softened for a smooth filling with no lumps.
- This cake is best served chilled and consumed within 2 days for optimal freshness.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry cheesecake roll, blueberry swirl cheesecake, rolled cheesecake, sponge cake roll dessert, creamy blueberry dessert
