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Strawberry Cheesecake Swiss Roll

This dessert features a soft, sponge cake rolled around a creamy, tangy cheesecake filling with fresh strawberries. The cake is baked in a sheet, then layered with filling and rolled into a spiral, resulting in an elegant, colorful treat with contrasting textures of tender cake and smooth filling.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs separated
  • 1/2 cup granulated sugar divided between yolks and whites
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour sifted
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 cup fresh strawberries chopped thinly

Equipment

  • Baking sheet
  • Kitchen towel
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Parchment paper

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
  2. In a large mixing bowl, whisk the egg yolks with half of the sugar and vanilla extract until the mixture is smooth and slightly thickened.
  3. In a separate clean bowl, beat the egg whites until they form soft peaks. Gradually add the remaining sugar and continue to beat until stiff, glossy peaks form.
  4. Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the whites. This creates a airy batter.
  5. Sift the flour, baking powder, and salt over the batter. Fold gently until just combined, ensuring a light and fluffy mixture.
  6. Pour the batter onto the prepared baking sheet and spread evenly with a spatula to create a smooth, thin layer.
  7. Bake for about 12-15 minutes, or until the cake is golden and springs back when lightly pressed. Remove from the oven and let it cool for a few minutes.
  8. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar, then peel off the parchment paper.
  9. Mix the softened cream cheese with powdered sugar, lemon juice, and a pinch of salt until smooth and creamy. Spread this evenly over the entire surface of the cooled cake.
  10. Sprinkle the chopped strawberries evenly over the cheesecake spreading, creating a vibrant, colorful layer.
  11. Carefully roll the cake from one end, gently squeezing to keep the layers tight and neat. Use the towel to help shape the roll if needed.
  12. Slice the finished roll into portions and serve immediately, revealing the beautiful spiral of cake, cream cheese, and strawberries inside.

Notes

For best results, refrigerate the roll for at least 1 hour before slicing to help it set. Use a sharp knife dipped in hot water for clean slices.