Blueberry Bliss Cheesecake Rolls Recipe

Introduction

Indulge in the delightful Blueberry Bliss Cheesecake Rolls—a perfect combination of light sponge cake, creamy cheesecake filling, and vibrant blueberry compote. This elegant dessert offers a burst of fruity flavor balanced with rich, smooth textures, ideal for any occasion.

Ingredients

• Sponge (Base):
• 1 ½ cups all‑purpose flour
• ¼ cup granulated sugar
• 3 large eggs, separated
• ¼ cup unsalted butter, melted and cooled
• ½ tsp vanilla extract
• ¼ tsp cream of tartar
• Cheesecake Filling:
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tbsp heavy cream
• ½ tsp lemon zest
• Blueberry Compote:
• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9-inch x 13-inch jelly roll pan with parchment paper. Separate the egg whites and yolks.
2. Step 2: In a bowl, whisk the egg yolks with granulated sugar, melted butter, and vanilla extract until smooth. Gently fold in the sifted flour without overmixing.
3. Step 3: In a clean bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add a tablespoon of sugar and beat until stiff, glossy peaks develop.
4. Step 4: Fold one-third of the meringue into the yolk batter to lighten it, then fold in the remaining meringue in two additions to keep the batter airy.
5. Step 5: Spread the batter evenly in the prepared pan to about ¼-inch thickness. Bake on the middle rack for 12–15 minutes, until pale gold and springy to touch.
6. Step 6: While still warm, invert the sponge onto a powdered sugar-dusted kitchen towel. Peel off the parchment and roll the sponge loosely with the towel from the short side. Let it cool completely rolled.
7. Step 7: For the filling, beat the softened cream cheese until smooth. Add powdered sugar, heavy cream, and lemon zest, mixing until light and spreadable.
8. Step 8: Carefully unroll the cooled sponge and place it on parchment. Spread the cream cheese filling evenly, leaving a ½-inch border to prevent leaking.
9. Step 9: Roll the sponge tightly from the short end using the parchment as a guide. Wrap in parchment and chill for 20 minutes to set the shape.
10. Step 10: To make the compote, combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until berries release juices and simmer (about 5 minutes).
11. Step 11: Stir in the cornstarch slurry and cook for 2 more minutes until thick and glossy. Remove from heat and let cool slightly.
12. Step 12: Slice the chilled roll into 1-inch rounds with a sharp serrated knife, wiping the blade between cuts. Serve drizzled with warm blueberry compote.

Tips & Variations

• For extra flavor, add a teaspoon of almond extract to the cheesecake filling.
• Use frozen blueberries for the compote if fresh ones aren’t available, but thaw and drain excess liquid first.
• Dust the finished rolls lightly with powdered sugar for a pretty presentation.
• To prevent cracking, be sure to roll the sponge while still warm and let it cool rolled.

Storage

Store the cheesecake rolls covered in the refrigerator for up to 2 days. The sponge may soften slightly but will remain delicious. Reheat the blueberry compote gently before serving if cooled. For best results, serve chilled or at room temperature shortly after assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the rolls ahead of time?

Yes, you can prepare the rolls a day in advance and keep them refrigerated. Just add the blueberry compote right before serving to keep the sponge from getting soggy.

What if my sponge cracks while rolling?

If cracks appear, try rolling the sponge while it’s still warm and use a kitchen towel to support it. A gentle, tight roll helps prevent cracking. Small cracks won’t affect the taste and can be covered with filling or compote.

Blueberry Bliss Cheesecake Rolls Recipe

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★★★★★

4.4 from 142 reviews

Blueberry Bliss Cheesecake Rolls combine a tender, light sponge cake with a creamy sweetened cream cheese filling and a vibrant blueberry compote. The delicate sponge is baked to a perfect pale gold, rolled carefully to prevent cracking, and filled with a bright, fluffy cheesecake mixture. Finished with a warm, tangy blueberry sauce, these rolls offer a moist, flavorful dessert that balances richness and fruity acidity, perfect for an elegant treat or festive occasion.

• Author: Nora
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sponge (Base)

• 1 ½ cups all‑purpose flour
• ¼ cup granulated sugar
• 3 large eggs, separated
• ¼ cup unsalted butter, melted and cooled
• ½ tsp vanilla extract
• ¼ tsp cream of tartar

Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tbsp heavy cream
• ½ tsp lemon zest

Blueberry Compote

• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Preparing the Sponge: Preheat your oven to 350°F (175°C) and line a 9‑inch x 13‑inch jelly roll pan with parchment paper. Separate the egg whites and yolks. Whisk the yolks with sugar, melted butter, and vanilla until smooth, then gently fold in the sifted flour to avoid over-mixing.
2. Creating a Fluffy Meringue: In a clean bowl, add the egg whites and cream of tartar. Beat on medium speed until soft peaks form. Gradually add a tablespoon of sugar, beating until stiff, glossy peaks develop. This meringue will keep the sponge light and rollable.
3. Combining and Baking: Gently fold one-third of the meringue into the yolk batter to lighten it, then fold in the remaining meringue in two additions carefully to preserve air bubbles. Spread the batter evenly in the prepared pan to about ¼-inch thickness. Bake in the middle rack for 12–15 minutes until pale gold and springy to the touch, taking care not to over-bake.
4. Cool and Invert: While still warm, invert the sponge onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the sponge loosely with the towel starting from the short side. Let it cool completely while rolled to prevent cracking.
5. Preparing the Filling: Beat the softened cream cheese in a medium bowl until smooth. Add powdered sugar, heavy cream, and lemon zest, mixing until the filling is light, fluffy, and spreadable.
6. Assembling the Rolls: Gently unroll the cooled sponge and place it on parchment. Spread the cheesecake filling evenly on the surface, leaving a ½-inch border at the edges. Roll the sponge tightly from the short end using the parchment as a guide. Wrap in parchment and chill for 20 minutes to set the shape.
7. Making the Blueberry Compote: Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook while stirring occasionally until the fruit releases juices and mixture simmers, about 5 minutes. Stir in the cornstarch slurry and cook 2 more minutes until thickened and glossy. Remove from heat and cool slightly.
8. Finishing Touches: Slice the chilled roll into 1-inch rounds with a sharp serrated knife, wiping the blade clean between cuts. Drizzle warm blueberry compote over each slice and serve immediately for best texture, or keep chilled for up to 2 hours before serving.

Notes

• Ensure the sponge is not overbaked to keep it moist and easy to roll without cracking.
• Cooling the sponge while rolled helps prevent cracks during final rolling.
• Use fresh blueberries for the compote to achieve the best flavor and texture.
• Chilling the rolled sponge before slicing helps maintain the shape for clean, even pieces.
• Serve the rolls the same day for optimal freshness and taste.

Keywords: Blueberry cheesecake rolls, sponge cake roll, blueberry compote dessert, cream cheese filling, rolled cake, easy blueberry dessert, sweet roll dessert