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Jelly Roll Topped Cheesecake

This delightful dessert combines a rich, creamy cheesecake base with a playful layer of strawberry jelly roll slices on top, making it a showstopper for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 9 hours
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham cracker crumbs Can substitute with digestive biscuits or vanilla wafers.
  • 6 tablespoons Melted butter Use the same amount for gluten-free alternative.
  • 2 tablespoons Granulated sugar
For the filling
  • 24 ounces Cream cheese, room temperature Stick to full-fat for best results.
  • 3/4 cup Granulated sugar A small swap of brown sugar can add flavor.
  • 0.25 teaspoons Salt A tiny pinch to enhance flavor.
  • 3/4 cup Sour cream, room temperature Can be substituted with Greek yogurt.
  • 2 teaspoons Vanilla extract Vanilla is essential for flavor.
  • 3 large Eggs, room temperature Add one at a time.
  • Zest of 1 Lemon Optional, for a fresh note.
For the topping
  • 1 strawberry jelly roll cake Strawberry jelly roll cake, sliced Aim for slices about 1/2 inch thick.
  • 2 tablespoons Strawberry jam, warmed For glazing the jelly roll slices.

Method
 

Preparation
  1. Set your oven to 325°F. Wrap the outside of a 9-inch springform pan in foil if using a water bath. Spray the inside lightly and line the bottom with parchment.
  2. For the crust, stir graham cracker crumbs, melted butter, and sugar together. Press into the bottom of the springform pan.
  3. Bake the crust for 8 minutes at 350°F, then let it cool.
  4. Beat the cream cheese, sugar, and salt until fluffy. Add sour cream, vanilla, and optional lemon zest. Blend on low.
  5. Add eggs one at a time, mixing on low until smooth.
  6. Pour the batter over the cooled crust. If using a water bath, set the springform in a larger pan and pour hot water halfway up the sides.
  7. Bake for 55 to 70 minutes until the edges are set and the center is slightly jiggly.
  8. Turn off the oven, crack the door, and let it rest for 30 minutes.
  9. Transfer to a rack to cool to room temperature.
Topping
  1. Chill the cheesecake for at least an hour before topping.
  2. Cut the strawberry jelly roll into even slices. Arrange the slices on top of the cheesecake in a spiral or rustic patchwork.
  3. Warm the strawberry jam and brush a light glaze over the slices.
  4. Cover the cheesecake and chill overnight for optimal flavor and texture.

Notes

Let dairy ingredients sit out for 45-60 minutes to reach room temperature for better mixing. Use a warm knife to slice for clean edges. Keep leftovers covered in the fridge for up to 4 days.