Cheesecake Swiss Roll

The Cheesecake Swiss Roll is an original dessert that combines two classic sweets: cheesecake and the sponge roll, also known as Swiss roll. The flavors and textures merge into an intriguing dessert that can make a great impression on any occasion.

Ingredients

For the Sponge Cake:

• 4 eggs, separated
• 100 g of sugar
• 1 teaspoon of vanilla extract
• 100 g of flour, sifted
• A pinch of salt

For the Cheesecake Filling:

• 250 g of cream cheese like Philadelphia
• 100 g of powdered sugar
• 1 teaspoon of vanilla extract
• 200 ml of whipping cream

For the topping:

• Powdered sugar, to taste

Preparation

1. Preheat the oven to 180 degrees C and line a rectangular baking tray with parchment paper.

2. In a bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add half of the sugar and continue to beat until you have a glossy and firm meringue.

3. In another bowl, whisk the egg yolks with the remaining sugar and vanilla extract until they become fluffy and pale.

4. Gently fold the beaten yolks into the meringue. Add the sifted flour, incorporating it gently to not deflate the mixture.

5. Pour the batter into the prepared tray, spreading it evenly. Bake in the oven for about 10-12 minutes or until the surface of the sponge cake is golden and the cake feels spongy to the touch.

6. Once cooked, invert the sponge cake onto a kitchen towel dusted with powdered sugar. Gently unroll the cake (while it is still hot), then roll it back up with the towel inside. Allow it to cool completely.

7. To prepare the filling, mix the cream cheese with the powdered sugar and vanilla until smooth. In another bowl, whip the cream until it is firm but not too stiff.

8. Gently fold the whipped cream into the cream cheese mixture, keeping the preparation airy.

9. Unroll the sponge cake and spread the cheesecake filling evenly over the entire surface. Roll the sponge cake up again, making sure to keep the filling inside.

10. Wrap the finished roll in cling film and let it rest in the refrigerator for at least 2 hours.

11. Before serving, remove the cling film and dust the Swiss roll with a little powdered sugar.

The Cheesecake Swiss Roll is ready to be sliced and served. This dessert has the comfort of cheesecake and the elegant presentation of a roll. For an Italian touch, you can add limoncello or grated lemon zest to the cream cheese for a citrus flavor!

Curiosity

The Swiss roll, despite its name, does not have Swiss origins but is quite popular in the United Kingdom and other parts of Europe. This version with the cheesecake filling is a creative variation of the classic sweet.