Description
Culinary magic meets indulgence in this red velvet cheesecake sushi roll, blending classic American dessert with Japanese-inspired presentation. Creamy cheesecake wrapped in crimson cake layers promises a delightful sensory journey you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 box red velvet cake mix (or homemade red velvet cake)
- 8 ounces (226 grams) cream cheese, softened
- 3 large eggs
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) water
Filling and Topping Ingredients:
- 1/4 cup (57 grams) unsalted butter, softened
- 1 cup (120 grams) powdered sugar (for filling)
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract (for filling)
- 1/4 cup (30 grams) pecans, chopped
- 1/4 cup (42 grams) white chocolate, melted
- 2 tablespoons (30 milliliters) raspberry or strawberry sauce (for drizzling)
- Powdered sugar (for dusting)
Garnish:
(None additional beyond above categories)
Instructions
- Heat oven to 350F (175C) and line a 10×15-inch jelly roll pan with parchment paper, ensuring complete coverage.
- Mix red velvet cake batter according to package instructions, combining eggs, oil, water, and vanilla extract until smooth and consistent.
- Evenly distribute cake batter across prepared pan, using a spatula to create a uniform layer without air pockets.
- Bake cake for 12-15 minutes, checking doneness by inserting a toothpick near the center, which should emerge clean and dry.
- Generously dust a clean kitchen towel with powdered sugar to prevent cake from sticking during rolling process.
- Carefully invert hot cake onto sugared towel, gently removing parchment paper, then methodically roll cake within towel while still warm to create initial shape.
- Allow cake to cool completely inside towel, maintaining rolled configuration.
- Prepare cream cheese filling by beating cream cheese and butter until silky smooth, gradually incorporating powdered sugar and vanilla extract.
- Delicately unroll cooled cake and spread cream cheese mixture evenly across entire surface, leaving small margin around edges.
- Cautiously re-roll cake, maintaining gentle pressure to secure filling without squeezing out excess.
- Wrap rolled cake in plastic wrap and refrigerate for minimum one hour to set and firm filling.
- Melt white chocolate and drizzle decoratively across cake’s exterior.
- Garnish with chopped pecans and raspberry or strawberry sauce for elegant presentation.
- Slice into uniform portions and serve chilled.
Notes
- Choose high-quality cocoa powder for a rich, deep red velvet flavor that enhances the overall taste of the dessert.
- Ensure cream cheese is at room temperature to create a smooth, lump-free filling that spreads easily across the cake.
- Use a kitchen towel dusted with powdered sugar to prevent the delicate cake from sticking and cracking during the rolling process.
- Consider making a gluten-free version by substituting the cake mix with a gluten-free alternative and using almond flour for added texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 8
- Calories: 402 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg