Red Velvet Cheesecake Sushi Roll (Print Version)
Red velvet cake rolled with silky cheesecake filling, finished with white chocolate and berry sauce.
# Ingredients:
→ Cake Base
01 -
1 box red velvet cake mix
02 -
3 large eggs
03 -
0.5 cup vegetable oil
04 -
1 cup water
05 -
1 teaspoon vanilla extract
→ Cheesecake Filling
06 -
8 ounces full-fat cream cheese, softened
07 -
0.25 cup unsalted butter, softened
08 -
1 cup powdered sugar
09 -
1 teaspoon vanilla extract
10 -
0.25 cup chopped pecans (optional)
→ Topping
11 -
0.25 cup white chocolate, melted
12 -
2 tablespoons raspberry or strawberry sauce (optional)
13 -
Powdered sugar, for dusting
# Steps:
01 -
Preheat oven to 350°F (177°C). Line a 9×13-inch sheet pan with parchment paper and lightly grease. In a large bowl, whisk together cake mix, eggs, vegetable oil, water, and vanilla extract until smooth and lump-free.
02 -
Pour batter into prepared pan, spreading evenly. Bake for 14 to 16 minutes until cake springs back to touch. Let cool 5 minutes.
03 -
Invert the warm cake onto a clean parchment sheet and gently roll into a log with parchment. Allow to cool completely while rolled.
04 -
In a mixing bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, whipping until light and fluffy. Gently fold in chopped pecans if using.
05 -
Unroll cooled cake. Evenly spread cheesecake filling over cake surface. Reroll tightly with the aid of parchment or plastic wrap. Wrap and refrigerate for at least 1 hour to set.
06 -
Slice into 1-inch rounds. Drizzle with melted white chocolate and raspberry or strawberry sauce if desired. Dust with powdered sugar and serve chilled.
# Notes:
01 -
For clean slices, chill the roll thoroughly and use a sharp, warmed knife wiped clean between cuts.