Cheesecake Roll-Up (Printable Version)
# What You’ll Need:
01 -
1/4 cup rainbow sprinkles.
02 -
1 1/2 cups white chocolate chips.
03 -
1/4 cup rainbow sprinkles.
04 -
1/2 cup confectioners' sugar.
05 -
3/4 cup granulated sugar.
06 -
1/2 tsp vanilla extract.
07 -
1 cup cake flour.
08 -
4 oz cream cheese, softened.
09 -
3/4 cup heavy whipping cream.
10 -
1 1/2 tsp vanilla extract.
11 -
4 tbsp vegetable oil.
12 -
1/4 cup confectioners' sugar for rolling.
13 -
1/4 tsp salt.
14 -
1 tsp baking powder.
15 -
4 large eggs, let them warm up first.
16 -
1/2 cup heavy whipping cream.
# Steps To Make It:
01 -
Once you've poured the ganache and topped with sprinkles, chill for 20 minutes or so before cutting.
02 -
Drizzle the ganache all over the cake then toss on extra sprinkles for some fun color.
03 -
Pop the white chocolate and hot cream together and stir it up till you’ve got a smooth ganache.
04 -
Roll the cake back up with the filling, chill it for about an hour so it holds its shape.
05 -
Unroll the cooled cake and gently spread the filling all over it.
06 -
Whip up the filling by blending cream cheese, cream, and a bit of sugar until it looks fluffy.
07 -
Let your rolled-up cake cool all the way to room temp before handling further.
08 -
Carefully roll the still-warm cake in a towel that’s been dusted with some powdered sugar.
09 -
Toss your pan in a 350°F oven with the batter spread over a lined jelly roll pan.
# Extra Notes:
01 -
Roll it up quick while it’s still warm to dodge those splits.
02 -
You can have it made up to 2 days in advance.
03 -
Save adding ganache for just before you serve.