Strawberry Shortcake Cheesecake Rolls (Version imprimable)
Layers of strawberry, cheesecake, and cookies rolled in crepes for a rich, fruity dessert delight.
# Composition:
→ Filling
01 -
225 grams cream cheese, softened
02 -
50 grams granulated sugar
03 -
1 teaspoon vanilla extract
04 -
240 milliliters heavy whipping cream
→ Strawberry layer
05 -
150 grams fresh strawberries, diced
06 -
25 grams granulated sugar
→ Crumb layer
07 -
150 grams crushed shortbread cookies or graham crackers
08 -
60 grams unsalted butter, melted
→ Base and garnish
09 -
6 large crepes or thin cake layers
10 -
Powdered sugar for dusting
# Étapes de réalisation:
01 -
Blend softened cream cheese, granulated sugar, and vanilla extract in a mixing bowl until completely smooth and creamy.
02 -
Whip the heavy whipping cream to stiff peaks. Gently incorporate the whipped cream into the cream cheese mixture, folding until homogenous.
03 -
Toss diced strawberries with granulated sugar. Allow them to sit for 10 minutes to release their juices.
04 -
Mix the crushed cookies with melted butter until the mixture takes on the texture of wet sand.
05 -
Lay one crepe flat. Evenly spread a layer of the cream filling, then scatter cookie crumbs and spoon over macerated strawberries. Roll tightly from edge to edge, forming a log.
06 -
Individually wrap each filled roll in plastic wrap. Refrigerate for at least 1 hour to firm up.
07 -
Remove chilled rolls from the refrigerator. Slice into 2.5-centimeter pieces and lightly dust with powdered sugar just before serving.
# Détails supplémentaires:
01 -
For optimal slicing, ensure rolls are fully chilled before cutting to maintain clean edges.