Step 1: Preheat and Prepare the Pans

Preheat your oven to a cozy 375°F (190°C) and line a jelly roll pan with parchment paper.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat together 8 oz cream cheese, 1/4 cup sugar, 1 egg, and 1 tsp vanilla extract until smooth and creamy.

Step 3: Prepare the Cake Batter

In a large bowl, whisk 3 eggs until fluffy, then gradually add in 1 cup sugar. Stir in 1/3 cup water and 1 tsp vanilla extract. In another bowl, combine 3/4 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt; blend this mixture into the wet ingredients until perfectly smooth.

Step 4: Combine Batter and Cheesecake Filling

Pour the cake batter onto the prepared pan, spreading it evenly. Dollop the cheesecake mixture over the cake batter, then artfully swirl 1/2 cup raspberry preserves and 1 tsp lemon zest on top.

Step 5: Bake the Cake

Bake for about 12-15 minutes, watching carefully. The cake is done when it springs back when lightly touched.

Step 6: Roll the Cake

While the cake cools for a few minutes, lay a clean kitchen towel dusted with powdered sugar on your work surface. Flip the warm cake onto the towel, peel off the parchment, and gently roll from the narrow end, towel included.

Step 7: Cool the Cake

Let the rolled cake cool completely. Once cool, unroll the cake, then roll it back up without the towel.

Step 8: Slice and Serve

Slice the rolled cheesecake cake, serve, and enjoy every bite of this zesty delight!