Cheesecake swiss roll
- Energy Kcal 684
- Carbohydrates g 54.6
- of which sugars g 40.5
- Protein g 15.2
- Fats g 44.9
- of which saturated fat g 26.15
- Fiber g 0.9
- Cholesterol mg 210
- Sodium mg 296
- Difficulty: Average
- Prep time: 40 min
- Cook time: 20 min
- Serving: 10
- Cost: Low
- Note + the resting time of the cheesecake and the roll in the refrigerator
PRESENTATION
Cheesecake swiss roll is what happens when you blend two classic desserts into one amazing treat. Really, really good stuff. Picture a soft chocolate sponge cake rolled up tightly, but instead of the usual filling, it has a creamy, moist center made from ricotta and cream cheese. This gives it that familiar cheesecake vibe. And look, the fun part is the swirl of white chocolate cream that wraps around it—creating a tender spiral that looks almost too good to eat.
Usually, people top it off with chocolate chips. So, you get that real bakery-style finish. Cheesecake swiss roll is perfect for parties or anytime you want to impress friends with something sweet and a bit different from the usual cake. Plus, this cream cheese roll cake doesn’t stick to just one flavor. Nope. Instead, it blends everything in a way that works really well.
The base? A chocolate cookie crust—offering a crispy bite beneath the soft sponge. The filling has a gentle vanilla flavor that’s just right. Some folks like to tweak it a bit. Maybe add lemon for a tang similar to a lemon curd swiss roll. Or, go with a pumpkin version for fall, like a pumpkin cheesecake roll. Thing is, the chocolate and cream cheese combo is what makes this rolled cake dessert shine.
It's fancy enough for special occasions, but familiar enough that you don’t have to worry about anyone not liking it. Really. With its fresh, creamy texture, it keeps everyone coming back for another slice. And, here's the thing, the way it looks on the plate—with all those layers and swirls—always gets people talking. So, whether you're hosting a gathering or just want a special treat at home, this cheesecake swiss roll is a great choice. Merges flavor and fun in every bite.
INGREDIENTS
- Ingredients for the Cheesecake (for a 9-inch pan)
- Dry chocolate cookies 7 oz (200 g)
- Butter 5.67 tbsp (80 g)
- For the Cheesecake Cream
- Cream cheese 1 ¾ cup (400 g)
- Cow's milk ricotta cheese 1 ½ cup (400 g)
- Fresh liquid cream 1.3 cups (300 ml)
- Powdered sugar 4 spoonfuls
- Gelatin in sheets 0.2 oz (6 g)
- Vanilla bean 1
- For the Cocoa Sponge Cake
- Sugar 0.3 cup (80 g)
- Type 00 flour ⅛ cup (20 g)
- Wheat starch 2 ½ tbsp (20 g)
- Eggs 4 - medium
- Unsweetened cocoa powder 3 tbsp (15 g)
- Honey 1 tsp
- Baking powder ½ tsp (2 g)
- Fine salt 1 pinch
- For the White Chocolate Cream
- White chocolate 1.1 cups (150 g)
- Whole milk 0.67 cup (150 ml)
- Fresh liquid cream 0.6 cup (150 ml)
- Sugar 2 ½ tbsp (30 g)
- Gelatin in sheets 0.2 oz (6 g)
- For Decoration
- Dark chocolate chips 3.5 oz (100 g)
For the Cheesecake
To prepare the cheesecake Swiss roll start with the cheesecake: soak the gelatin sheets in a small bowl with cold water for at least 10 minutes 1. Meanwhile, melt the butter in a double boiler 2 and pour the cookies into the food processor 3;
grind them finely 4 then pour them into a small bowl and add the melted butter 5. Mix the mixture with a wooden spoon 6: this will be the base of the cheesecake.
Pour the mixture into a 9-inch cake pan lined with parchment paper 7 and distribute it on the bottom compacting it with the back of a spoon 8. You can store the base in the refrigerator for at least half an hour to set. In the meantime, prepare the filling: heat 50 ml of heavy cream in a saucepan; then drain and squeeze the gelatin sheets carefully 9
and add them to the heated cream 10, stirring to dissolve the gelatin completely. While the cream cools, prepare the cheese cream: in a bowl, pour the cream cheese and ricotta 11. Then slit a vanilla bean 12 and extract the seeds with the tip of a knife.
Add them to the cheeses 13, then add the remaining fresh liquid cream, the powdered sugar 14, and the cream in which you dissolved the gelatin sheets, now lukewarm. Work the cream with electric whisks 15.
Pour the cream over the biscuit base now set 16, distribute it evenly with the back of a spoon 17, and place the cheesecake in the refrigerator covered with aluminum foil for at least 2 hours. Once set, your cheesecake will be ready 18 to be decorated.
For the Swiss Roll
To prepare the Swiss roll, start with the white chocolate cream filling: soak the gelatin sheets in a bowl with cold water for at least 10 minutes. Meanwhile, pour the cream and milk into a saucepan to heat them 2. Chop the white chocolate coarsely 3
and melt it in a double boiler 4. When the cream and milk are hot, drain and squeeze the gelatin sheets carefully and dissolve them inside 5, stirring with a whisk to avoid lumps. Turn off the heat and let it cool; at this point, you can pour this liquid in which you dissolved the gelatin over the now melted white chocolate 6;
stir with a wooden spoon to combine the two mixtures 7. Pour the cream into a wide and shallow bowl and cover it with plastic wrap in contact 8; put it in the refrigerator to set for at least 2 hours. In the meantime, prepare the sponge cake: separate the egg yolks from the whites 9
and pour the yolks into a large bowl: beat them with the honey, then add half the sugar 10. Work the yolks and sugar with electric whisks 11 until they are light and frothy. Then proceed in the same way for the egg whites: pour them into a large bowl, add a pinch of salt and the other half of the sugar 12
and whip them 13 until creamy (make sure you have cleaned the whisks of any traces of yolks and sugar before working the egg whites). Pour the yolks gently over the whipped egg whites 14 and fold the two mixtures with a spatula in upward motions to prevent them from deflating 15.
Sift the potato starch 16, flour, baking powder, and unsweetened cocoa powder 17 into the bowl. Then mix 18 to make the cream smooth.
Line a baking sheet with parchment paper (you can lightly butter the baking sheet so that the parchment paper adheres better), spread the mixture evenly over the sheet 19, and bake it in a preheated static oven at 390°F for 6-7 minutes (if a fan oven at 355°F for 4-5 minutes). Once baked, take it out and cover it immediately with plastic wrap 20, to prevent the sponge cake from drying out on the surface as it cools. While the sponge cake cools, take the white chocolate cream and work it with whisks for a few moments to soften it. Then remove the plastic wrap from the now cooled sponge cake, cut it into two rectangles 21
and fill both with the cream, using a spatula 22 or the back of a spoon. Roll up both rectangles from one of the longer sides 23 and compact them well with your hands. Roll each roll with plastic wrap 24
and twist it closed like a candy 25. Place the two rolls to set in the refrigerator for at least 1 hour. Once the rolls are firm, cut them into slices about 1/4 inch thick 26. Take the cheesecake from the refrigerator, remove it from the mold, and garnish the entire perimeter with the roll slices 27.
Once finished 28, for decoration, take the chocolate chips and pour them into a disposable piping bag; then cut a rather small tip and let a few drops fall at a time creating a spiral pattern on the cake (29-30): your cheesecake Swiss roll is ready to be enjoyed!