Add the Genoese Cake Base, Water, and Vegetable Oil to a bowl fitted with a whisk and whisk for 1 minute on slow speed and then 3 minutes on fast speed. Spread 1000g of the sponge mix onto a lined 18”x 30” baking tray and bake for approximately 5 minutes at 240°C. Trim the end and sides then cut in half lengthways.
For the cheesecake filling add the cream cheese to the hot water and Dawn® Neutral Fond powder and mix until lump free, then fold in the lightly whipped cream. Spread 350g of the cheesecake filling onto each of the sponge sheet halves.
Put the Dawn® Delifruit Classic Strawberry into a piping bag and pipe lengthways about 1 third down from the top edge of each sponge sheet. Roll as per a Swiss roll trying to get just over one layer. Place into the freezer to set firmly, then cut diagonally into wrap shaped portions.
For Blueberry Cheesecake Wraps just swap the Dawn® Delifruit Classic Strawberry for Dawn® Delifruit Classic or Daily Blueberry.