Easy Cheesecake Roll
By: Carrie Barr
Published: Sunday, December 13, 2009 - 10:58pm

Ingredients




8 ounces cream cheese, soft style 
 cup sugar
1 egg
1 tablespoon milk
1 1/2 teaspoons orange peel, finely shredded 
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
 cup sugar
1 ounce unsweetened chocolate, premelted 
4 egg whites
1/2 cup sugar
Powdered sugar
Chocolate Glaze
Orange peel curls, optional
Orange slices halved, optional
Lemon leaves, optional

Preparation

1 Grease a 15 x 10 x 1 inch baking pan. Line with waxed paper; grease paper. Combine the cream cheese and the 1/3 cup sugar; mix until well blended. Add the whole egg, milk and finely shredded orange peel; beat until smooth. Spread in prepared pan; set aside. Stir together the flour, baking powder and salt. Set aside. 2 In a small mixer bowl beat the egg yolks and vanilla with an electric mixer on medium speed about 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup sugar, beating until sugar dissolves. Stir in premelted chocolate product until well combined. Thoroughly wash beaters. 3 In a large mixer bowl beat the egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating on high speed until stiff peaks form (tips stand straight). Fold yolk mixture into egg whites. Sprinkle flour mixture evenly over egg mixture; fold in just until blended. 4 Spread batter evenly over the cheese mixture in pan. Bake in a 375 degree oven about 15 minutes or until cake springs back when lightly touched. Immediately loosen cake from sides of pan and turn out onto a towel sprinkled with powdered sugar. Carefully peel off paper. Starting with narrow end, roll up cake. Cool. Drizzle Chocolate Glaze over cake roll. Garnish with orange peel curls, orange slices and lemon leaves. Makes 10 servings. 5 Chocolate Glaze: In a bowl combine one envelope premelted unsweetened chocolate product and 2 tablespoons butter, melted. Stir in 1 cup sifted powdered sugar and 1/2 teaspoon vanilla. Add enough boiling water (about 1-2 tablespoons) to make a drizzling consistency. Makes 2/3 cup.