Blueberry Bliss Cheesecake Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
