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Strawberry Cheesecake Swirl Yule Log

strawberry cheesecake swirl yule log - featured image
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A festive, light-as-air sponge cake rolled with a creamy strawberry cheesecake filling, finished with a glossy strawberry swirl and festive sprinkles. This easy cake roll is a showstopping centerpiece for any holiday table and is sure to impress family and friends.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 2/3 cup (135g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) whole milk, room temperature
  • 2/3 cup (80g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream, cold
  • 1 cup (140g) fresh strawberries, finely chopped (or thawed frozen, patted dry)
  • 1/2 cup (70g) strawberry jam or preserves (seedless for smoothness)
  • Extra strawberries, halved or sliced, for garnish
  • Festive sprinkles or edible glitter (optional)
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang. Lightly grease parchment. Prepare a clean kitchen towel dusted with powdered sugar.
  2. In a large bowl, beat eggs with an electric mixer on high until thick, pale, and doubled in volume (about 5 minutes). Gradually add granulated sugar, beating until glossy and ribbons form. Mix in vanilla and milk just until combined.
  3. Sift together flour, baking powder, and salt. Gently fold dry ingredients into egg mixture with a rubber spatula, being careful not to deflate the batter.
  4. Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes, until cake springs back when lightly pressed and edges pull away from the pan.
  5. Immediately turn hot cake onto the prepared towel. Peel off parchment. Starting from the short end, roll up cake and towel together into a log. Cool, seam side down, on a wire rack.
  6. For the filling: Beat softened cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla; beat until fluffy. In a separate bowl, whip cold heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture. Stir in chopped strawberries.
  7. Gently unroll cooled cake. Spread strawberry cheesecake filling evenly, leaving a 1/2-inch border. Drizzle or dot half the strawberry jam over filling and gently swirl with a knife or skewer.
  8. Re-roll cake (without towel) into a tight log. Transfer to serving platter, seam side down. Cover with plastic wrap and chill at least 30 minutes (up to overnight).
  9. Warm remaining strawberry jam and brush over top for shine. Decorate with fresh strawberries, sprinkles, and a dusting of powdered sugar. Slice with a serrated knife, wiping between cuts for clean spirals.

Notes

For best results, use room temperature eggs and milk for the sponge, and cold heavy cream for the filling. Roll the cake while warm to prevent cracks. Chill the filled cake before slicing for neat swirls. Can be made gluten-free or dairy-free with appropriate substitutions. Store leftovers tightly wrapped in the refrigerator for up to 3 days or freeze individual slices.

Nutrition

Keywords: yule log, cake roll, strawberry cheesecake, Christmas dessert, holiday cake, festive dessert, sponge cake, easy yule log, strawberry swirl, cheesecake filling

Find it online: https://magnetmeal.com/strawberry-cheesecake-swirl-yule-log-recipe-easy-festive-cake-roll/