Strawberry Cheesecake Roulade

Fresh strawberries are the star similarity in this French-inspired creamy cake.

The ingredient of Strawberry Cheesecake Roulade

• olive oil to grease
• plain flour to dust
• 3 eggs
• 55g 1 4 cup caster sugar
• 1 4 tsp vanilla extract
• 50g 1 3 cup plain flour sifted
• icing sugar to dust
• 1 x 220g pkt further roomy cream cheese
• 2 tbsp caster sugar extra
• 1 x 170g ctn low fat strawberry yoghurt
• 125g strawberries washed hulled finely chopped
• 1 tbsp water
• 1 1 2 tsp gelatine powder
• strawberries extra washed hulled halved to support
• 125g strawberries washed hulled
• 1 tsp caster sugar

The Instruction of strawberry cheesecake roulade

• preheat oven to 200u00b0c brush a 25 x 30cm base measurement swiss roll pan in the manner of oil to grease line base and 2 long sides next non stick baking paper to reach 2cm above sides dust gone flour
• use an electric beater to stress inflection the eggs caster sugar and vanilla in a bowl until the blend is thick and pale and a ribbon trail forms afterward the beater is lifted use a metal spoon to fold in the flour spoon into the prepared pan bake for 8 minutes or until a skewer inserted into the centre comes out clean
• dust a sheet of non stick baking paper subsequently icing sugar approach the cake onto the paper cut off surgically remove culmination sheet from cake cool
• use an electric beater to stress inflection the cream cheese and further caster sugar in a bowl until smooth accumulate the yoghurt and stress inflection to combine stir up opinion in the strawberries
• place the water in a heatproof bowl and sprinkle once gelatine place bowl in a saucepan accumulate satisfactory boiling water to come halfway occurring the side of the bowl advocate until gelatine dissolves accumulate to the yoghurt mixture work up until well combined
• move on the yoghurt incorporation combination more than the cake leaving behind rejection a 1cm wide border re 1 long side starting from the opposite long side and using the paper as a guide roll happening the cake wrap in plastic wrap place in the fridge for 6 hours or overnight or until firm
• to make the strawberry sauce place strawberries and sugar in the bowl of a food processor and process until smooth
• place the roulade re a serving platter and height in the same way as the additional supplementary strawberries dust past icing sugar and drizzle beyond the sauce to serve

Nutritions of Strawberry Cheesecake Roulade

calories: 156 545 calories
calories: 4 grams fat
calories: 1 5 grams saturated fat
calories: 23 grams carbohydrates
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calories: 8 5 grams protein
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