Description
Indulgent Oreo cream cheese cheesecake sushi roll blends Japanese precision with American dessert creativity. Sweet and creamy slices promise a playful culinary adventure you’ll savor with pure delight.
Ingredients
Scale
Cake Base:
- 1 box chocolate cake mix (or homemade chocolate cake)
- 3 large eggs
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) water
- 1 teaspoon vanilla extract
Filling and Topping:
- 8 ounces (226 grams) cream cheese, softened
- 1/4 cup (57 grams) unsalted butter, softened
- 1/2 cup (60 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (60 grams) crushed Oreo cookies (about 6–8 cookies)
- 1/4 cup (45 grams) white chocolate, melted
- 4–6 whole Oreo cookies (for decoration)
Finishing Touch:
- Powdered sugar (for dusting)
- Extra crushed Oreo cookies (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan with parchment paper for the chocolate cake base.
- Mix the chocolate cake ingredients according to package instructions, combining eggs, oil, water, and vanilla extract until smooth.
- Pour the batter into the prepared pan, spreading it evenly to create a thin, uniform layer.
- Bake for 12-15 minutes, checking doneness with a toothpick that should come out clean when inserted.
- Generously dust a clean kitchen towel with powdered sugar while the cake is baking.
- Immediately after baking, carefully invert the hot cake onto the sugar-coated towel and gently remove the parchment paper.
- While the cake is still warm, carefully roll it up inside the towel and allow it to cool completely at room temperature.
- In a mixing bowl, cream together softened cream cheese and butter until achieving a smooth, velvety consistency.
- Gradually incorporate powdered sugar and vanilla extract, mixing until the filling becomes light and fluffy.
- Gently fold crushed Oreo cookies into the cream cheese mixture, ensuring even distribution.
- Carefully unroll the cooled cake and spread the Oreo cream cheese filling across the entire surface.
- Tightly re-roll the cake, maintaining an even pressure to keep the filling intact and prevent cracking.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling and shape.
- Drizzle melted white chocolate over the chilled cake roll for an elegant finishing touch.
- Garnish with whole Oreo cookies and sprinkle additional crushed Oreos around the plate for added texture and visual appeal.
- Slice into elegant portions and serve chilled for a decadent dessert experience.
Notes
- Chill the cream cheese and butter beforehand to ensure a smooth, lump-free filling that spreads easily and creates a creamy texture.
- Use a kitchen scale for precise measurements, especially when measuring ingredients like flour and sugar, to guarantee consistent results every time.
- Crush Oreos in a food processor or sealed plastic bag for uniform crumbs that distribute evenly throughout the cream cheese mixture.
- For a gluten-free version, substitute the cake mix with a gluten-free alternative and use gluten-free Oreo-style cookies to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 12
- Calories: 346 kcal
- Sugar: 31 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg