Irresistible Red Velvet Cheesecake Rollups

Instructions

Step 1: Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.

Step 2: In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: In a large bowl, beat eggs and sugar until thick and pale. Mix in oil, vanilla, vinegar, red food coloring, and buttermilk until well combined.

Step 4: Fold in the dry ingredients until just incorporated. Pour batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until the cake springs back when lightly pressed.

Step 5: While warm, roll the cake (with parchment) from the short end into a log. Let cool completely.

Step 6: For the filling, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cream until stiff peaks form, then fold into the cream cheese mixture.

Step 7: Unroll the cooled cake and spread the cheesecake filling evenly over the surface. Re-roll gently without parchment.

Step 8: Wrap the roll in plastic wrap and refrigerate for at least 2 hours before slicing.

Storage Information

Store cheesecake rollups in the refrigerator for up to 4 days. For longer storage, freeze slices individually wrapped for up to 1 month. Thaw in the fridge before serving.