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:
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