Mind-blowing swiss roll cheesecake

Ingredients

Cheesecake

450 grams (16 ounces) cream cheese

250 grams (8.8 ounces) whipping cream

100 grams (3.5 ounces) white chocolate

70 grams (2.5 ounces) sugar

10 grams (0.35 ounces) vanilla sugar

15 grams (0.53 ounces) instant gelatin

200 grams (7 ounces) strawberry puree

food colorant (optional) :

Additionally

any swiss roll to your taste :

Instructions

Step 1

Warm the strawberry puree and sugar until the sugar dissolves (you can add some dye). Remove from heat, add gelatin, and cool. If you're using ordinary gelatin, pre-soak it in water (ratio 1:4) for 15 minutes.

Step 2

Pour hot cream (1/5 of the amount) over the chocolate, let it sit for a minute, and stir until the chocolate has completely dissolved. If any chocolate remains undissolved, you can microwave the bowl for 10-15 seconds or use a water bath.

Step 3

Combine the cream cheese and remaining cream until smooth, then add the chocolate (make sure it's not hot!). This helps incorporate the ingredients smoothly.

Step 4

Add the strawberry puree with gelatin through a sieve to ensure a smooth mixture.

Step 5

Cut the swiss roll into 6mm (0.25 inch) thick slices.

Step 6

Cover a rounded bowl with cling film and lay the roll slices all over the inside of the bowl.

Step 7

Pour the cream cheese mixture on top of the rolls.

Step 8

Place an even layer of rolls, biscuit crumbs, or a thin sponge over the cheese layer.

Step 9

Cover with foil and refrigerate overnight. This helps the dessert set properly.

Step 10

The next day, remove cling film, invert the bowl onto a flat plate. Remove the bowl and carefully discard the cling film.

Servings

Want to knock their socks off? Pair this cheesecake with a drizzle of melted white chocolate 🎨🍫 and some fresh strawberry slices 🍓 on top for that extra wow factor.

You could also serve it with a side of whipped cream, lightly dusted with cocoa powder, or even a sprig of mint for a fresh touch. For a more decadent experience, layer the plates with crushed graham crackers or almond crumbs for that added crunch.

Feeling festive? 🍾🕺 Cut the cheesecake into smaller pieces and serve them as part of a dessert platter. They pair well with mini fruit tarts or even a scoop of vanilla ice cream. Whether it's a casual family gathering or a snazzy dinner party, these serving tips will make your cheesecake the star of the show! ⭐🌟

Equipment

Mixing Bowls

You'll need at least two: one for the cheese mixture and one for the chocolate. Metal or glass is preferred to retain the mixture's temperature.

Hand Mixer

A hand mixer will save you a lot of time and help achieve a smooth, creamy texture. If you don't have one, a sturdy whisk will do, but prepare for an arm workout!

Cling Film

This will ensure your cheesecake pops out of the mold easily and holds its shape. Tip: Spray a bit of cooking oil on the cling film to avoid sticking.

Rounded Bowl

A rounded bowl will help shape your cheesecake. Make sure it’s deep enough to hold all the layers.

Sieve

Straining the puree with a sieve ensures a velvety consistency without any unwanted seeds or lumps.

Variations

Gluten-Free Variation: 🤗🎉 Simply swap out the swiss roll for a gluten-free version, which you can easily find in specialty stores or even bake your own.

Vegan Variation: 🌱💚 Use dairy-free cream cheese and whipping cream, which are now widely available in most supermarkets. Substitute white chocolate with a vegan version, and use agar-agar in place of gelatin. Voilà! Vegan cheesecake bliss.

Faq

How do I prevent lumps in my cream cheese mixture?
Ensure your cream cheese is at room temperature before mixing; this helps it blend smoothly with the other ingredients.
Can I use frozen strawberries for the puree?
Absolutely! Just thaw them completely and drain any excess liquid before puréeing.
My gelatin didn't set properly. What went wrong?
Be sure to dissolve the gelatin completely in the warm puree. If using powdered gelatin, let it bloom in water before adding it to the mixture.
How do I achieve a perfectly smooth chocolate layer?
Pour the hot cream over the chopped chocolate and let it sit for a minute before stirring—it helps the chocolate melt evenly.
What's the best way to slice the swiss roll without squishing it?
Use a very sharp knife and clean it between slices to keep the layers neat and defined.
Can I make this cheesecake in advance?
Definitely! In fact, it’s recommended to let it rest overnight in the fridge to firm up nicely. You can prepare it up to two days in advance.