Fried Strawberry Cheesecake Sandwiches with Glossy Strawberries
By Jonah Pike
15 min
Prep
10 min
Cook
25 min
Total
2
Servings
Easy
Level
I make fried strawberry cheesecake sandwiches to eat for breakfast or dessert when I want something comforting from my skillet. Thick slices of bread are layered with cheesecake and strawberries tossed with sugar. The skillet fries the outside of the sandwich, allowing the filling to melt and escape at the edges.
I add sugar to sliced strawberries and let them sit for 10 minutes before including them in the filling. Liquid from strawberries tends to collect on a spoon (using a slotted spoon is best) when I combine strawberries and cream cheese; however, the strawberries tend to add more liquid to the bread than to the filling.
I stuff the sandwiches to the corners of the bread and press them gently. I suggest using a wide spatula to turn the sandwiches, as they are large and the fillings will be hot when you turn them.
I allow the sandwiches to cool on the cutting board for 1 minute after cooking them in a pan before slicing them. I sprinkle powdered sugar evenly on the sandwiches by sifting the powdered sugar through a fine-mesh sieve. I top each half of a sandwich with a slice of fresh strawberry.
Why we keep this one around
- It turns four slices of bread into two dessert sandwiches with a hot cream cheese and strawberry filling.
- The berries are macerated in sugar before they go into the filling.
- After preparing the filling and assembling the sandwiches, all you'll need is a skillet and a big spatula.
- Serve as part of a savory breakfast meal with other hot, pan-cooked items.
- Powdered sugar and a strawberry are toppings on each sliced sandwich.
Ingredients
- •4 slices thick-cut white sandwich bread (Brioche or Texas Toast recommended)
- •8 oz full-fat cream cheese (softened to room temperature (226 g))
- •¼ cup confectioners' sugar (plus 2 tbsp (15 g) for final dusting; 30 g for filling)
- •1 tsp pure vanilla extract (5 ml)
- •1 cup fresh strawberries (finely diced (150 g), plus 2 whole strawberries sliced for garnish)
- •1 tbsp granulated white sugar (12 g)
- •2 tbsp unsalted butter (divided (30 g))
Instructions
- 1
Toss the diced strawberries with the granulated sugar in a small bowl. Let them sit for 10 minutes, until glossy and juicy.
- 2
Blend the softened cream cheese, 1/4 cup confectioners' sugar, and vanilla in a separate bowl until smooth and thick.
- 3
Gently fold the macerated strawberries into the cream cheese mixture.
- 4
Lay out the bread slices. Divide the filling between two slices, spread it to the edges, then top with the remaining bread and press the edges very gently.
- 5
Heat a large skillet over medium-low heat and melt 1 tbsp of the butter. Cook the sandwiches for 3 to 4 minutes on the first side, pressing very lightly with a spatula.
- 6
Add the remaining 1 tbsp butter to the skillet, flip the sandwiches, and cook for an additional 3 minutes on the second side.
- 7
Transfer the sandwiches to a cutting board and rest them for 60 seconds. Slice each sandwich in half on a slight diagonal.
- 8
Dust the sandwiches with the remaining confectioners' sugar through a fine-mesh sieve, then top each one with a sliced strawberry.
FAQ
Nutrition (per serving)
Calories
685
Reviews
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