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Mix the ingredients:
Add 6 oz fresh or frozen raspberries to a saucepan and use a hand blender or a potato masher to crush the berries to release the juices.
Add 1/3 cup granulated sugar and 3 Tbsp cornstarch and stir to combine.
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Cook the raspberry sauce:
Set over medium heat and bring to a boil while continuously stirring to prevent scorching.
Keep simmering for about 60 seconds after bringing it to a boil or until it becomes very and the cornstarch taste dissipates. Do not boil too long, or the sauce will thin after thickening.
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Cool the sauce:
Remove the raspberry sauce from the heat and spread on a dinner plate to cool. Cover with plastic wrap, touching the sauce to prevent a film from forming.
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Once the sauce is cool, add it to a ziplock or a piping bag. Twist the end closed.
Make the Cheesecake Frosting
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Whip cream cheese:
To a bowl of a stand mixer fitted with a whip attachment, add 8 oz cream cheese. Whip until smooth, stopping several times to scrape down the bottom, about 2-3 minutes. This will help to make smooth cream, instead of one with lumps of cream cheese.
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Add 1/3 cup granulated sugar in 2 additions and the 1 tsp vanilla extract or vanilla emulsion and scrape down the sides and bottom in between. Whip until it’s incorporated.
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Drizzle 1 cup heavy whipping cream 33-35% in 3 additions, whipping after each addition to incorporate it well into the cream cheese. Scrape down the bottom and sides as needed to prevent lumps.
Visuals: The cream should be fluffy, not runny or hard. If the cream is too runny (not whipped enough) you won’t be able to pipe the dollops on top of the roll as they’ll flop. If the cream is too hard (overwhipped), the dollops will have ripped tops instead of smooth peaks.
If overwhipped, add a little more liquid heavy cream and gently fold it in.
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Add 1 1/2 cups of cream to a clean piping bag fitted with the same large round piping tip as the one you used for piping the meringue (Ateco 807). This will be used to decorate the top of the roll. Set aside.
