Strawberry Cheesecake Crunch Roll Cake
A delightful treat combining creamy cheesecake and juicy strawberries, perfect for gatherings or cozy nights in.
Ingredients
For the Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 4 large eggs Ensure they are at room temperature for fluffiness.
- ⅓ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- A pinch salt
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup strawberries, chopped More for garnish!
For the Crunch Topping
- 1 cup crushed graham crackers
- ½ cup melted butter
- ¼ cup brown sugar
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 15x10x1-inch pan.
- In a mixing bowl, beat together the eggs and granulated sugar until light and fluffy.
- Gradually add the milk, vanilla extract, flour, baking powder, and salt. Mix until just combined.
Baking the Cake
- Pour the batter into the prepared pan, smooth it out, and bake for 12-15 minutes or until a toothpick comes out clean.
Preparing the Cheesecake Mixture
- While the cake cools, beat the softened cream cheese and powdered sugar in another bowl.
- Fold in the whipped cream and chopped strawberries.
Rolling the Cake
- Once the cake has cooled, dust a clean kitchen towel with powdered sugar and carefully invert the cake onto it.
- Spread the cheesecake mixture over the cake evenly, omitting the edges.
Crunch Topping
- In a bowl, combine crushed graham crackers, melted butter, and brown sugar.
Final Assembly
- Gently roll the cake up starting from the end closest to you, using the towel to help.
- Wrap the rolled cake tightly in plastic wrap and chill in the fridge for at least 1-2 hours.
- Before serving, sprinkle the crunch topping over the cake and slice it up.
- Adorn with extra strawberries for garnish.
Notes
Ensure your eggs are at room temperature for a fluffier cake. Graham cracker alternatives include golden oreos or digestive biscuits.