Cheesecake swiss roll
This is such a delicious dessert, with it’s light and airy sponge, this is perfect for any dinner party.
What goes well with this cheesecake swiss roll?
I love simply serve some strawberries on the side, that’s all it needs!
Cheesecake swiss roll
Ingredients
For the sponge
- 4 eggs, separated
- 50 g caster sugar
- 50 g plain flour
For the filling
- 15 g caster sugar
- 125 g full-fat soft cream cheese
- 150 ml double cream, lightly whipped
- ¼ tsp vanilla extract
- 3 tbsp seedless strawberry jam
To decorate
- icing sugar, for dusting
- fresh strawberries, halved
Instructions
- Preheat the oven to 180ºc / gas 4. Grease and line an 18cm x 28cm (7in x 11in) swiss roll tin with baking paper.
- Whisk the egg yolks and sugar together until fluffy and it leaves a trail when you raise the whisk. Sift in the flour and gently fold in with a spoon.
- Whisk the egg whites to soft peaks. Add a tablespoon to the yolk mix to loosen it, then fold in the remaining whites and gently mix until all combined. Pour the mixture into the tin and bake for 12-15mins. Remove from the oven and cover with a clean tea towel.
- For the filling, beat the sugar into the cream cheese until the sugar dissolves. Add the vanilla extract into the mixture and gently fold in the whipped cream. Chill the mixture for 30mins to firm up slightly.
- Remove the towel from the sponge and lay on the surface (this will help give extra grip while rolling up the sponge) and cover with a sheet of baking paper. Turn the sponge out onto the baking paper and gently peel off the paper.
- Spread the strawberry jam over the sponge, leaving a 1cm (½inch) margin all around. Spread the cream cheese mixture on top. Then using the baking paper and towel, carefully roll up the sponge.
- To finish dust (with a tea strainer) some icing sugar over the top. Slice and serve with some strawberries and enjoy.