Red Velvet Cheesecake Roll

Red Velvet Cheesecake Roll might just be the most stunning dessert I’ve ever made, and honestly, it tastes even better than it looks! When I first attempted this beautiful creation, I was intimidated by the rolling process. However, after a few tries and some helpful tricks I discovered along the way, this dessert became one of my absolute favorites to make for special occasions.

What Is Red Velvet Cheesecake Roll?

This show-stopping dessert combines two beloved classics into one incredible treat. Basically, it’s a tender red velvet sponge cake wrapped around a rich, creamy cheesecake filling. The result is a beautiful spiral dessert that looks fancy but is surprisingly manageable to make at home. Additionally, each slice reveals gorgeous swirls of red and white that never fail to impress guests.

What You’ll Need for Red Velvet Cheesecake Roll

Before we dive into the recipe, let me walk you through what makes this dessert so special. Furthermore, I’ll share some substitution tips that have saved me during those moments when I’m missing an ingredient or two.

For the Red Velvet Cake:

• Large eggs (4 whole eggs) – Room temperature works best for better mixing
• Granulated sugar (3/4 cup) – You can substitute with caster sugar for finer texture
• All-purpose flour (3/4 cup) – Cake flour works too for extra tenderness
• Unsweetened cocoa powder (2 tablespoons) – Dutch-processed gives deeper color
• Red food coloring (2 tablespoons liquid or 1 tablespoon gel) – Gel coloring gives more vibrant results
• Vanilla extract (1 teaspoon) – Pure vanilla tastes much better than artificial
• Salt (1/4 teaspoon) – Enhances all the other flavors

For the Cheesecake Filling:

• Cream cheese (8 oz, softened) – Must be room temperature for smooth mixing
• Powdered sugar (1 cup) – Creates silky texture without grittiness
• Heavy whipping cream (1 cup) – Cold cream whips better and holds peaks longer
• Vanilla extract (1 teaspoon) – Complements the cream cheese perfectly
• Lemon juice (1 tablespoon) – Brightens the flavor and helps with texture

Step-by-Step Instructions for Red Velvet Cheesecake Roll

Now comes the fun part! I’m going to walk you through each step, and trust me, this process is much easier than it appears. Moreover, I’ll share the little tricks I’ve learned that make all the difference.

Preparing the Red Velvet Sponge:

Step 1: Prep your workspace. First, preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper. Then, lightly grease the parchment because this prevents sticking issues later. I learned this the hard way when my first attempt stuck to the pan!

Step 2: Beat the eggs and sugar. In a large bowl, beat eggs and granulated sugar with an electric mixer for about 5 minutes. The mixture should become thick and pale yellow. This step is crucial because it creates the airy texture your Red Velvet Cheesecake Roll needs.

Step 3: Mix dry ingredients. Meanwhile, whisk together flour, cocoa powder, and salt in a separate bowl. This ensures even distribution of ingredients throughout your cake batter.

Step 4: Combine wet and dry ingredients. Gently fold the flour mixture into the egg mixture, then add food coloring and vanilla. Be careful not to overmix because this can make the cake tough and dense.

Step 5: Bake the cake. Spread batter evenly in your prepared pan and bake for 12-15 minutes. The cake is done when it springs back lightly when touched. Consequently, don’t overbake or rolling will become difficult.

Rolling and Filling:

Step 6: Roll while warm. Immediately after baking, turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper, then roll the cake up in the towel starting from the short end. This creates the shape memory for your Red Velvet Cheesecake Roll.

Step 7: Make the cheesecake filling. While the cake cools, beat softened cream cheese until smooth and fluffy. Gradually add powdered sugar, then vanilla and lemon juice. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.

Step 8: Assemble the roll. Once the cake is completely cool, carefully unroll it and spread the cheesecake filling evenly over the surface. Leave about an inch border on all sides. Then, gently roll it back up without the towel.

Step 9: Chill and serve. Wrap your Red Velvet Cheesecake Roll in plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and makes slicing much easier.

Perfect Serving Ideas

This gorgeous dessert deserves an equally beautiful presentation! I love dusting each slice with powdered sugar and adding a dollop of whipped cream on the side. Additionally, fresh berries like strawberries or raspberries complement the flavors beautifully and add a pop of color that makes your Red Velvet Cheesecake Roll even more stunning.

Pro Tips for the Perfect Red Velvet Cheesecake Roll

• Room temperature ingredients are key – Cold eggs and cream cheese don’t mix well and can create lumps in your batter and filling
• Don’t skip the towel roll step – Rolling the warm cake creates muscle memory that prevents cracking when you add the filling
• Use gel food coloring for vibrant color – Liquid coloring can thin your batter and won’t give you that signature red velvet hue
• Chill before slicing – A well-chilled Red Velvet Cheesecake Roll slices much cleaner and holds its shape better
• Clean your knife between cuts – Wiping the blade prevents dragging filling and keeps each slice looking perfect
• Store covered in the refrigerator – The cheesecake filling needs to stay cold, and covering prevents the cake from drying out

Frequently Asked Questions

Can I make Red Velvet Cheesecake Roll ahead of time? Absolutely! In fact, this dessert tastes even better after sitting overnight in the refrigerator. The flavors have time to meld together, and the texture becomes perfectly set. You can make it up to 2 days in advance.

Why did my cake crack when I rolled it? Usually, this happens when the cake is either too cool when first rolled or overbaked. Make sure to roll the cake while it’s still warm from the oven, and don’t bake it longer than 15 minutes. The cake should feel springy but not dry.

Can I freeze this dessert? Yes, you can freeze your Red Velvet Cheesecake Roll for up to one month! Wrap it tightly in plastic wrap, then aluminum foil. Thaw it overnight in the refrigerator before serving. However, the texture might be slightly different after freezing.

What if my cheesecake filling is too thin? If your filling seems runny, make sure your cream cheese was properly softened and that you whipped the heavy cream to stiff peaks. Additionally, you can chill the filling for 30 minutes before spreading it on the cake to help it firm up.

Why This Recipe Will Become Your New Favorite

This Red Velvet Cheesecake Roll combines the best of both worlds in one spectacular dessert. Moreover, it’s surprisingly forgiving for beginners while still impressive enough for special occasions. The contrast between the tender red velvet cake and creamy cheesecake filling creates the perfect balance of flavors and textures that will have everyone asking for the recipe!

My Recipe Development Journey

I’ll be honest, my first attempt at this Red Velvet Cheesecake Roll was a bit of a disaster! The cake cracked when I tried to roll it, and the filling was too runny. However, after several trials and some research, I discovered the importance of rolling while warm and getting the cream cheese to room temperature. Now it’s one of my most requested desserts! You can find more of my tested dessert recipes on my Pinterest page where I share all my baking adventures.