Go Back
Jelly Roll Topped Cheesecake

Jelly Roll Topped Cheesecake

A stunning dessert combining a rich cheesecake base with a decorative jelly roll topping, creating a delightful visual and textural contrast.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cheesecake
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
For the jelly roll
  • 4 large eggs at room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1/4 cup fruit preserves (e.g., raspberry or strawberry)

Method
 

Prepare the cheesecake
  1. Preheat the oven to 325°F (160°C).
  2. In a large mixing bowl, beat the softened cream cheese until smooth.
  3. Gradually add the sugar, and mix until well combined.
  4. Add sour cream, eggs, and vanilla extract, mixing until smooth and creamy.
  5. Pour the cheesecake mixture into a prepared springform pan.
Bake the cheesecake
  1. Bake in the preheated oven for 50-60 minutes or until the center is set.
  2. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
  3. Transfer to the refrigerator to chill for several hours or overnight.
Prepare the jelly roll
  1. In a mixing bowl, beat the eggs and sugar until thick and pale.
  2. Sift in the flour and baking powder, then gently fold in.
  3. Add the milk and mix until combined.
  4. Pour the batter into a greased and lined jelly roll pan.
  5. Bake at 375°F (190°C) for 12-15 minutes, or until lightly golden.
  6. Immediately roll the cake in a clean towel and let cool completely.
Assemble the dessert
  1. Unroll the cooled jelly roll and spread fruit preserves evenly over the surface.
  2. Re-roll the jelly roll tightly and slice into rounds.
  3. Arrange the jelly roll pieces on top of the chilled cheesecake, creating a decorative pattern.
  4. Chill again if necessary before serving.

Notes

Store the assembled dessert in the refrigerator. Best enjoyed fresh to maintain the texture of the sponge.