Preheat your oven to 375°F (190°C). Prepare a 15×10-inch jelly roll pan by lining it with parchment paper.

In a mixing bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes. Stir in vanilla extract.

In another bowl, whisk together the flour, salt, and baking powder. Gradually fold this dry mixture into the egg mixture, being careful not to deflate it.

Pour the batter into the prepared pan, spreading it evenly.

Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly touched.

Once baked, remove the cake from the oven. Immediately run a knife around the edges to loosen it from the pan.

Invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Starting from one short end, gently but tightly roll the cake and towel together. Let it cool completely in this rolled position.

While the cake is cooling, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in whipped cream and vanilla extract until fully combined.

Once the cake has cooled, unroll it carefully. Spread the cheesecake filling evenly across the surface, followed by spooning the cherry filling.

Starting from the short end once more, carefully reroll the cake without the towel, creating a beautiful swirl of flavors.

Wrap the rolled cake in plastic wrap. Chill in the refrigerator for at least 2 hours before slicing.

Slice, serve, and enjoy your heavenly creation!