Strawberry Nutella Cheesecake Roll - How To Make Sushi Series
Strawberry Nutella Cheesecake Roll - How To Make Sushi Series is a medium Japanese recipe that serves 8. 350 calories per serving. Recipe by Hiroyuki Terada - Diaries of a Master Sushi Chef on YouTube.
Prep: 45 min | Cook: 10 min | Total: 1 hr 10 min
Cost: $25.95 total, $3.24 per serving
Ingredients
- 200 g Cheesecake (store‑bought plain cheesecake, chilled)
- 100 g All-Purpose Flour (sifted for crepes)
- 2 pcs Eggs (large, room temperature)
- 200 ml Milk (whole milk for richer crepes)
- 20 g Unsalted Butter (melted, for crepe batter)
- 2 tbsp Nutella (room temperature for easy spreading)
- 3 tbsp Strawberry Syrup (store‑bought or homemade)
- 100 ml Whipped Cream (lightly sweetened, chilled)
- 2 sheets Soy Paper (thin, used as outer wrapper)
- 1 tbsp Granulated Sugar (for torching)
- 1 pinch Ground Cinnamon (for garnish on edges)
- 1 sheet Edible Gold Leaf (optional decorative garnish)
Instructions
Slice the Cheesecake
Place the chilled cheesecake on a sheet of parchment paper and cut it into very thin, uniform slices (about 2 mm thick).
Time: PT5M
Prepare Crepe Batter
In a mixing bowl whisk together flour, eggs, milk and melted butter until smooth. Let the batter rest for 5 minutes.
Time: PT10M
Cook Crepes
Heat a non‑stick skillet over medium heat (≈180°C). Lightly grease with butter and pour a thin layer of batter, swirling to cover the surface. Cook 1‑2 minutes per side until lightly golden. Repeat to make 4 crepes.
Time: PT6M
Temperature: 180°C
Spread Nutella on Crepes
While the crepes are still warm, spread a thin layer of Nutella over each, leaving a 1‑inch border at the top edge.
Time: PT3M
Lay Soy Paper and Add Cheesecake
Place a sheet of soy paper on a clean work surface, lay a crepe on top, then arrange a row of thin cheesecake slices along the bottom third of the crepe.
Time: PT4M
Roll the Crepe
Carefully roll the crepe upward, using the soy paper as a wrapper. Apply gentle pressure; avoid squeezing too hard or the soy paper will tear.
Time: PT4M
Cut Roll into Portions
Wrap the completed roll in plastic wrap and refrigerate for 5 minutes to set. Then cut the roll into 8 equal pieces using a sharp knife, wiping the blade between cuts.
Time: PT5M
Add Strawberry Syrup and Whipped Cream
Drizzle strawberry syrup over each piece, then top with a dollop of whipped cream and a few fresh strawberry slices if desired.
Time: PT5M
Caramelize Sugar
Sprinkle a thin layer of granulated sugar over the whipped cream, then use a kitchen torch to caramelize until golden brown.
Time: PT2M
Finish with Cinnamon and Gold Leaf
Dust a pinch of ground cinnamon around the edges and place a small piece of edible gold leaf on top of each piece for a luxurious finish.
Time: PT2M
Serve
Arrange the pieces on a serving platter and serve immediately. Enjoy the contrast of creamy cheesecake, nutty Nutella, fresh strawberry, and caramelized sugar.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 38 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten, Soy, Tree nuts (hazelnut in Nutella)
Ingredient Substitutions
- Instead of Cheesecake: cream cheese mousse, silken tofu cheesecake
- Instead of All-Purpose Flour: cake flour, rice flour (gluten‑free)
- Instead of Eggs: egg substitute
- Instead of Milk: almond milk, soy milk
- Instead of Unsalted Butter: vegetable oil
- Instead of Nutella: hazelnut chocolate spread, almond butter
- Instead of Strawberry Syrup: fresh strawberry puree, raspberry coulis
- Instead of Whipped Cream: coconut whipped cream
- Instead of Soy Paper: rice paper (thin)
- Instead of Granulated Sugar: brown sugar
- Instead of Ground Cinnamon: nutmeg
Equipment Needed
- Mixing Bowl
- Whisk
- Non‑Stick Skillet
- Spatula
- Sharp Knife
- Cutting Board
- Plastic Wrap
- Kitchen Torch
- Plate or Serving Tray
- Pastry Brush (optional)
- Measuring Cups and Spoons
- Sieve (optional) (optional)
Critical Steps — Do Not Skip
- Slicing the cheesecake thinly without crumbling
- Handling the delicate soy paper without tearing
- Rolling the crepe with gentle pressure to keep the soy paper intact
- Caramelizing the sugar with a torch without burning
Chef Tips from the Video
- Chill the cheesecake slices on a metal tray before slicing for cleaner cuts
- Use a light hand when pressing the roll; the soy paper should act like a delicate wrapper, not a sealant
- For extra shine, brush the finished roll with a thin layer of melted chocolate before adding gold leaf.
Troubleshooting
Soy paper tears during rolling
Lay a piece of plastic wrap over the soy paper before rolling to provide extra support.
Crepe cracks or breaks
Ensure the batter is thin and the skillet is evenly heated; let the crepe cool slightly before handling.
Nutella is too thick to spread
Warm the Nutella for 10 seconds in the microwave or let it sit at room temperature.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; texture of crepe and soy paper deteriorates.
Room temperature: Can sit at room temperature for up to 1 hour before serving.
Make-Ahead Tips
- Crepes can be made up to 24 hours ahead and stored covered in the fridge
- Cheesecake slices stay fresh for a day when kept chilled
- Assemble the roll just before serving to maintain crispness
Frequently Asked Questions
What is the cultural significance and history of strawberry cheesecake roll in Japanese cuisine?
While cheesecake is a Western dessert, Japanese chefs have embraced it by incorporating delicate techniques such as soy‑paper wrapping and crepe rolling, creating a fusion dessert that reflects Japan’s love for elegant, bite‑size presentations.
What are the traditional regional variations of cheesecake rolls in Japan?
In Kansai, chefs often use matcha‑flavored cream instead of Nutella, while in Hokkaido the roll may feature local dairy cream and a drizzle of caramel made from Hokkaido milk. The soy‑paper wrapper remains a common element across regions.
How is a strawberry cheesecake roll traditionally served in Japanese sushi restaurants?
It is typically plated on a sleek rectangular board, sliced into eight pieces, and presented with a light dusting of powdered sugar or cinnamon, sometimes accompanied by a small cup of fresh strawberry coulis for dipping.
During which occasions is a strawberry cheesecake roll traditionally enjoyed in Japan?
This elegant dessert is popular at celebratory events such as wedding receptions, tea ceremonies with a modern twist, and high‑end sushi omakase courses where chefs showcase creative dessert techniques.
What makes strawberry cheesecake roll special or unique in Japanese dessert cuisine?
The combination of a thin cheesecake slice, nutty Nutella, and a soy‑paper‑wrapped crepe creates a textural contrast of creamy, crunchy, and silky layers, embodying the Japanese aesthetic of balance and refinement.
What are the most common mistakes to avoid when making strawberry cheesecake roll?
Common errors include slicing the cheesecake too thick, over‑pressing the roll which tears the soy paper, and over‑caramelizing the sugar which can become bitter. Follow the gentle handling tips for best results.
Why does this recipe use a kitchen torch to caramelize the sugar instead of a broiler?
A torch allows precise, localized caramelization on the delicate whipped‑cream surface without heating the entire roll, preserving the crepe’s softness and preventing the soy paper from becoming soggy.
Can I make the strawberry cheesecake roll ahead of time and how should I store it?
You can prepare the crepes and slice the cheesecake up to a day in advance, storing each in airtight containers in the refrigerator. Assemble the roll no more than 2 hours before serving and keep it covered with plastic wrap to maintain freshness.
What texture and appearance should I look for when the strawberry cheesecake roll is done?
The roll should be firm enough to hold its shape, with the soy paper glossy and intact, the crepe lightly golden, and the caramelized sugar showing a thin amber crust. The interior should reveal distinct layers of cheesecake, Nutella and strawberry syrup.
What does the YouTube channel Hiroyuki Terada - Diaries of a Master Sushi Chef specialize in?
The YouTube channel Hiroyuki Terada - Diaries of a Master Sushi Chef specializes in high‑level sushi techniques, creative Japanese‑style dishes, and behind‑the‑scenes looks at professional kitchen craftsmanship, often blending traditional Japanese cuisine with modern twists.
How does the YouTube channel Hiroyuki Terada - Diaries of a Master Sushi Chef's approach to Japanese dessert cooking differ from other Japanese cooking channels?
Chef Hiroyuki Terada combines sushi‑grade precision with theatrical presentation, using ingredients like soy paper and flambé techniques rarely seen on other channels, creating desserts that feel like extensions of his sushi artistry rather than standard sweet dishes.
Last updated: August 19, 2026
