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Roll Cake with No-Bake Cheesecake Filling
Roll Cake with No-Bake Cheesecake Filling

Before you jump to Roll Cake with No-Bake Cheesecake Filling recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons for this. There are many diseases linked with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. There are more and more efforts to try to get people to follow a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make several simple changes that can start to make a difference to our everyday eating habits.

The first change you can make is to pay more attention to what you purchase when you go to the grocery because it is likely that you tend to pick up many of the things without thinking. For example, if you have a bowl of cereal for breakfast, do you ever check to see what the sugar and salt content is before buying? Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. If you’d rather not eat oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.

Evidently, it’s not hard to start incorporating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to roll cake with no-bake cheesecake filling recipe. You can have roll cake with no-bake cheesecake filling using 12 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Roll Cake with No-Bake Cheesecake Filling:
  1. Provide Batter for roll cake
  2. Provide 3 Whole egg
  3. You need 45 grams Granulated sugar
  4. Get 60 grams Cake flour
  5. You need 10 grams Cornstarch
  6. Use No bake cheesecake
  7. Take 100 grams Philadelphia cream cheese
  8. You need 20 grams Granulated sugar
  9. Take 100 ml Heavy cream
  10. You need 1 tbsp Lemon juice
  11. You need 1 pack Yogurt (from a 3-pack)
  12. Use 5 grams Gelatin powder
Instructions to make Roll Cake with No-Bake Cheesecake Filling:
  1. First, make the spongecake. Line a baking sheet with parchment paper.
  2. Mix the eggs very well and then add the granulated sugar.
  3. Whip the mixture with a hand mixer for about 10 minutes in a double boiler. The eggs will be cooked if the water temperature is too high, so it should be around 50 - 60°C.
  4. Remove the bowl from the hot water and keep whipping for another 10 minutes. Turn the mixer to low. The bubbles will change from large to small, and the texture becomes thick. Divide into half.
  5. Sift the flour and cornstarch and add to the bowl, mix gently with a spatula and do not knead. Add the rest of the egg, and mix well by scooping up from the bottom.
  6. Pour the batter into the baking sheet. Flatten the surface with a spatula. Don't take too long as the bubbles will collapse.
  7. Bake for 10-15 minutes in the preheated oven at 180°C. I baked for 12 minutes while checking the color.
  8. Gently remove the parchment paper soon after baking and put the cake into a plastic bag to avoid drying. Handle the cake gently.
  9. Make no-bake cheesecake. Dissolve the gelatin in 50 ml of hot water.
  10. Mix the cream cheese until it becomes creamy, then add the granulated sugar. If the cream is too hard, mix it in a double boiler.
  11. Whip the heavy cream until it becomes a soft meringue, and add to the bowl.
  12. Add the pack of yogurt, mix it in, add the dissolved gelatin little by little and stir it in. It's soft at this point so chill the mixture for 1 hour in fridge.
  13. The cream cheese will be set after chilling in the fridge, so mix lightly with a spatula. Spread the cheesecake mixture on the spongecake evenly, leaving about 1.5 cm at the edge.
  14. Roll up the sponge cake gently, wrap it over parchment paper with plastic wrap, and rest for more than 3 hours (if possible one night) in the fridge.
  15. It's done. It looks simple, but the inside is no-bake cheesecake. It's win-win!

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