Raspberry Cheesecake Strudel
Prep time
Cook time
Total time
Preheat oven to 400°F
Serves: 10 portions
  • ½ Package Phyllo Dough (8ounce)
  • Cream Cheese 1 cup (226g)
  • Unsalted Butter 2 Tablespoons (28g)
  • Granulated Sugar ¼ cup (50g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Eggs 1 large (50g)
  • Raspberries (fresh or frozen) 1½ cups
  • Unsalted Butter for brushing the Phyllo 8 Tablespoons (113g)
  1. Melt the second measure of butter (the 8 Tbs) with a vanilla bean pod *optional ~ reserve
  2. Cream the cream cheese smooth then add the second measure (2 Tbs) softened butter
  3. Add the granulated sugar, mix smooth
  4. Add the egg and the vanilla extract
  5. Arrange the Phyllo Dough as shown in the video with the melted vanilla butter
  6. Then spread the cheesecake filling on the center
  7. Arange the raspberries over top of the cheese filling, then roll up the strudel as shown in the video
  8. Transfer strudel to a parchment (or silicone mat) lined sheet pan, brush the top with butter and bake in a preheated 400°F Oven for approximately 30 minutes or until golden brown and the sides are starting to burst with cheese and raspberries.
  9. Cool before slicing
Cheesecake Strudel can be stored at room temperature for up to 2 days, for longer storage keep in the refrigerator for up to 1 week.
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/raspberry-cheesecake-strudel/