Caramel Macchiato Roll Cheesecake Cake

Combining the rich flavors of a caramel macchiato with the creamy decadence of a cheesecake, this Caramel Macchiato Roll Cheesecake Cake is a show-stopping dessert perfect for special occasions. This recipe involves a bit of effort, but the result is a stunning and delicious cake that will impress everyone. Let’s dive into this detailed recipe.

Ingredients:

For the Sponge Cake:

  • 3/4 cup (90g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) whole milk, room temperature

For the Coffee Syrup:

  • 1/2 cup (120ml) hot water
  • 2 tablespoons instant espresso powder
  • 1/4 cup (50g) granulated sugar

For the Cheesecake Filling:

  • 16 ounces (450g) cream cheese, softened
  • 1 cup (240ml) heavy cream, chilled
  • 3/4 cup (90g) powdered sugar
  • 1 teaspoon vanilla extract

For the Caramel Sauce:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (90g) unsalted butter, cubed
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon sea salt

For the Frosting:

  • 1 cup (240ml) heavy cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract

For Garnish:

  • Caramel sauce (as prepared above)
  • Espresso powder for dusting (optional)
  • Chocolate shavings or curls (optional)

Instructions:

Prev1 of 2

Leave a Comment