Erdbeer-Shortcake-Käsekuchen-Rollen

These Strawberry Shortcake Cheesecake Rolls are a brilliant and delicious fusion of three beloved desserts: creamy cheesecake, fruity strawberry shortcake, and the convenient form of a roll. Perfect for a sweet snack, a dessert, or a summery treat that’ll impress!

This recipe doesn’t require baking the rolls themselves in the oven, as it’s based on a clever method using soft bread.

Ingredients

• 8-10 slices toast bread (or soft sandwich bread, crusts removed)

For the Cheesecake Filling

• 200 g cream cheese (full-fat), at room temperature
• 50 g powdered sugar, sifted
• ½ teaspoon vanilla extract

For the Strawberry Filling

• 200 g fresh strawberries, washed, hulled, and finely diced
• 1-2 tablespoons sugar (depending on sweetness of strawberries and taste)
• 1 teaspoon lemon juice

For Coating

• 2 tablespoons melted butter (or neutral cooking oil)
• 1 cup (approx. 100 g) Graham cracker crumbs (or alternatively, crushed butter cookies/rusks)
• Optional: A pinch of cinnamon for the crumbs

For Garnish (Optional)

• Fresh strawberries
• Whipped cream
• Mint leaves

Equipment Needed

• Rolling pin
• Flat plates or bowls
• Pastry brush
• Spatula or knife
• Serving platter

Instructions

1. Prepare the Fillings

1. Cheesecake Filling: In a small bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and lump-free. Set aside.
2. Strawberry Filling: In another small bowl, combine the finely diced strawberries with sugar and lemon juice. Let sit briefly to allow the strawberries to release some juice.

2. Prepare the Toast Bread Slices

1. Remove Crusts: Trim the crusts off all the toast bread slices.
2. Flatten: Place each bread slice individually on a clean work surface. Use a rolling pin to roll out the bread slices very thin and flat. They should be flexible enough to roll without tearing.

3. Fill and Form the Rolls

1. Lay out Bread: Take one flattened bread slice.
2. Spread Cheesecake Filling: Spread a thin layer of the cheesecake filling over the entire surface of the bread slice. Leave a small border at one end to seal the roll later.
3. Add Strawberry Filling: Spoon a small amount of the strawberry filling (without too much juice) onto the end of the bread slice where you’ll start rolling.
4. Roll Up: Starting from the end with the filling, tightly roll up the bread slice. Gently press the end to seal the roll. Repeat this process with all bread slices.

4. Coat and Serve

1. Melt Butter & Prepare Crumbs: Melt the butter. In a shallow dish, combine the Graham cracker crumbs (or cookie crumbs) with optional cinnamon.
2. Brush Rolls: Take each roll and brush it all around with the melted butter.
3. Coat: Roll the buttered rolls in the Graham cracker crumbs until they are well coated on all sides.
4. Chill (Optional): Place the finished rolls on a serving platter and refrigerate for at least 15-30 minutes. This helps the filling set and makes the rolls more stable.
5. Serve: Serve the Strawberry Shortcake Cheesecake Rolls chilled. You can optionally garnish them with a dollop of whipped cream, fresh strawberries, and mint leaves.

Tips for Perfect Rolls

• Fresh Toast Bread: Use very fresh, soft toast bread. Older bread can tear more easily when rolled.
• Don’t Overfill: Too thick a layer of filling will make rolling difficult and can cause the filling to ooze out.
• Drain Strawberries: If the diced strawberries are too juicy, the roll might become soggy. Pat them dry with a paper towel if needed.
• Variations: You can also use other fruits, such as blueberries, raspberries, or peaches. For a more intense flavor, you could stir some strawberry puree into the cream cheese filling.

Treat yourself to this heavenly dessert that combines the best flavors of strawberry shortcake and cheesecake into an irresistible roll!