Description
Banana Cream Cheesecake Roll is a light and elegant dessert made with a soft sponge cake rolled around creamy cheesecake filling and fresh bananas, finished with a fluffy whipped topping.
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 225 g cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipped cream or whipped topping
- 2 ripe bananas, thinly sliced
Instructions
- Preheat the oven to 180°C (350°F) and line a jelly roll pan with parchment paper.
- In a bowl, beat eggs and granulated sugar until thick and pale.
- Add vanilla extract and mix gently.
- Fold in flour, baking powder, and salt until just combined.
- Spread the batter evenly in the prepared pan.
- Bake for 10–12 minutes until lightly golden and springy to the touch.
- Turn the cake out onto a clean kitchen towel, peel off parchment, and roll the cake gently while warm. Let cool completely.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Fold whipped cream into the cream cheese mixture.
- Unroll the cooled cake, spread the cheesecake filling evenly, and layer banana slices on top.
- Carefully roll the cake back up, wrap, and refrigerate for at least 1 hour.
- Slice and serve chilled.
Notes
- Use ripe but firm bananas to avoid excess moisture.
- Chill well before slicing for clean cuts.
- Dust with powdered sugar or drizzle with caramel before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American