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Strawberry Cheesecake Yule Log Cake

strawberry cheesecake yule log cake - featured image
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This festive roll up cake features a fluffy vanilla sponge wrapped around a creamy cheesecake filling with juicy strawberries and a swirl of strawberry jam. It’s a show-stopping, crowd-pleasing holiday dessert that’s surprisingly easy to make and lighter than traditional chocolate yule logs.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour (or gluten-free 1:1 blend)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) whole milk, lukewarm
  • 2 tablespoons (28g) unsalted butter, melted and cooled
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120ml) heavy whipping cream
  • 1/3 cup (40g) powdered sugar (plus more to taste and for dusting)
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh strawberries, hulled and diced (or thawed, drained frozen strawberries)
  • 1/4 cup (60g) strawberry jam or preserves
  • 1 teaspoon lemon juice
  • 1/2 cup (120ml) heavy whipping cream (for topping)
  • 2 tablespoons (15g) powdered sugar (for topping)
  • Fresh strawberries, halved, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the sides. Lightly grease the paper.
  2. In a large mixing bowl, beat eggs with an electric mixer on high speed for about 5 minutes until thick, pale, and tripled in volume. Gradually add granulated sugar while beating, then drizzle in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in two additions, being careful not to deflate the batter.
  4. Mix lukewarm milk with melted butter. Pour this mixture down the side of the bowl and fold in gently until just combined.
  5. Pour the batter into the prepared pan, spreading evenly. Bake for 10-12 minutes, or until the cake springs back when gently pressed and the top is golden.
  6. While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment, and roll up the cake (short end to short end) with the towel inside. Let it cool completely, rolled up, on a wire rack.
  7. For the filling, beat softened cream cheese until smooth. Add heavy whipping cream, powdered sugar, and vanilla. Beat until thick and fluffy. Fold in diced strawberries. Chill the filling for 10 minutes if desired.
  8. For the jam swirl (optional), stir together strawberry jam and lemon juice. Microwave for 10 seconds to loosen, then cool slightly.
  9. Carefully unroll the cooled sponge. Spread the cheesecake filling evenly, leaving a 1/2-inch border. Drizzle the jam in thin ribbons over the filling and swirl gently with a knife.
  10. Gently but firmly roll the cake back up (without the towel) into a log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight.
  11. For the topping, beat heavy cream with powdered sugar until soft peaks form. Unwrap the cake and spread or pipe the whipped cream over the log. Garnish with fresh strawberries and dust with powdered sugar.
  12. Slice with a serrated knife and serve. Store leftovers in the fridge.

Notes

For best results, use room temperature eggs and roll the cake while warm to prevent cracks. The recipe is easily adapted for gluten-free or dairy-free diets by using appropriate substitutes. If cracks occur, simply cover with whipped cream and garnish. The cake can be made up to 2 days ahead and stored in the fridge, or frozen (without topping) for up to 1 month. Chill before slicing for neat pieces.

Nutrition

Keywords: strawberry cheesecake yule log, holiday dessert, festive roll up, Christmas cake, strawberry roll cake, cheesecake filling, yule log recipe, easy holiday dessert, gluten-free yule log, nut-free dessert

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