How to Make Speedy Roll Cake with No-Bake Cheesecake Filling

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roll cake with no-bake cheesecake filling. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Roll Cake with No-Bake Cheesecake Filling is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Roll Cake with No-Bake Cheesecake Filling is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook roll cake with no-bake cheesecake filling using 12 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Roll Cake with No-Bake Cheesecake Filling:

1. Make ready Batter for roll cake
2. Prepare 3 Whole egg
3. Make ready 45 grams Granulated sugar
4. Take 60 grams Cake flour
5. Get 10 grams Cornstarch
6. Make ready No bake cheesecake
7. Prepare 100 grams Philadelphia cream cheese
8. Take 20 grams Granulated sugar
9. Make ready 100 ml Heavy cream
10. Prepare 1 tbsp Lemon juice
11. Make ready 1 pack Yogurt (from a 3-pack)
12. Take 5 grams Gelatin powder

Steps to make Roll Cake with No-Bake Cheesecake Filling:

1. First, make the spongecake. Line a baking sheet with parchment paper.
2. Mix the eggs very well and then add the granulated sugar.
3. Whip the mixture with a hand mixer for about 10 minutes in a double boiler. The eggs will be cooked if the water temperature is too high, so it should be around 50 - 60°C.
4. Remove the bowl from the hot water and keep whipping for another 10 minutes. Turn the mixer to low. The bubbles will change from large to small, and the texture becomes thick. Divide into half.
5. Sift the flour and cornstarch and add to the bowl, mix gently with a spatula and do not knead. Add the rest of the egg, and mix well by scooping up from the bottom.
6. Pour the batter into the baking sheet. Flatten the surface with a spatula. Don't take too long as the bubbles will collapse.
7. Bake for 10-15 minutes in the preheated oven at 180°C. I baked for 12 minutes while checking the color.
8. Gently remove the parchment paper soon after baking and put the cake into a plastic bag to avoid drying. Handle the cake gently.
9. Make no-bake cheesecake. Dissolve the gelatin in 50 ml of hot water.
10. Mix the cream cheese until it becomes creamy, then add the granulated sugar. If the cream is too hard, mix it in a double boiler.
11. Whip the heavy cream until it becomes a soft meringue, and add to the bowl.
12. Add the pack of yogurt, mix it in, add the dissolved gelatin little by little and stir it in. It's soft at this point so chill the mixture for 1 hour in fridge.
13. The cream cheese will be set after chilling in the fridge, so mix lightly with a spatula. Spread the cheesecake mixture on the spongecake evenly, leaving about 1.5 cm at the edge.
14. Roll up the sponge cake gently, wrap it over parchment paper with plastic wrap, and rest for more than 3 hours (if possible one night) in the fridge.
15. It's done. It looks simple, but the inside is no-bake cheesecake. It's win-win!

So that is going to wrap this up with this special food roll cake with no-bake cheesecake filling recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!