🌸 𝑳𝒖𝒙𝒖𝒓𝒊𝒐𝒖𝒔 𝑷𝒊𝒏𝒌 𝑹𝒂𝒔𝒑𝒃𝒆𝒓𝒓𝒚 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 𝑹𝒐𝒍𝒍 𝑪𝒂𝒌𝒆 🌸

Ingredients:
For the Sponge Cake:
– 4 large eggs
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 2 tablespoons milk
For the Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup sour cream
– 1/2 teaspoon vanilla extract
– 1/2 cup raspberry puree (fresh or frozen)
– Optional: Fresh raspberries for garnish
For the Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease.
2. In a mixing bowl, beat eggs and sugar together until thick and pale. Mix in vanilla extract.
3. Sift together flour, cornstarch, and salt. Gently fold into the egg mixture, being careful not to deflate the batter.
4. Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
5. While the cake is baking, lay a clean kitchen towel on a flat surface and dust with powdered sugar.
6. When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Roll the cake up with the towel and let cool completely.
7. For the cheesecake filling, beat cream cheese and sugar until smooth. Mix in sour cream, vanilla extract, and raspberry puree until well combined.
8. Unroll the cooled cake and spread the cheesecake filling evenly over the surface.
9. Carefully roll the cake back up without the towel, and place seam side down on a serving plate.
10. For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the top and sides of the roll cake.
11. Garnish with fresh raspberries if desired.
Enjoy this indulgent and elegant Pink Raspberry Cheesecake Roll Cake for a special treat! 🌸
Prep Time: 20 minutes | Baking Time: 10-12 minutes | Total Time: Approximately 2 hours | Servings: 10 slices