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This strawberry cheesecake sandwich recipe transforms ordinary bread into a decadent dessert that feels like carnival food made right in your own kitchen. The contrast between the crispy, sugar-coated exterior and the creamy, sweet filling creates an irresistible treat that will satisfy any sweet tooth.
I first made these sandwiches for a Sunday brunch with friends, and they've become my signature dessert whenever strawberries are in season. The expressions of delight when people bite into that warm, crispy exterior and reach the creamy cheesecake filling is worth every calorie.
Ingredients
- Brioche or challah bread: Provides the perfect sturdy but tender base that crisps beautifully when fried
- Cream cheese: The foundation of our cheesecake filling must be full-fat for the richest flavor
- Powdered sugar: Dissolves seamlessly into the cream cheese for a smooth filling
- Fresh strawberries: Choose bright red berries with no white shoulders for maximum sweetness
- Eggs: Create that classic French toast exterior that holds everything together
- Milk: Thins the egg mixture for proper coating
- Cinnamon: Adds a warm spice note that complements the strawberries perfectly
- Granulated sugar: For that irresistible crunchy sweet coating that makes these sandwiches special
- Butter: For frying gives a rich, nutty flavor that vegetable oil cannot provide
Step-by-Step Instructions
- Make the Cheesecake Filling:
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. The mixture should be easily spreadable but still hold its shape. If your cream cheese is still cold, microwave it for 10-15 seconds to soften without melting.
- Assemble the Sandwiches:
- Spread a generous layer of cream cheese mixture on one bread slice, about ¼-inch thick, leaving a small border around the edges. Arrange strawberry slices in an even layer, slightly overlapping them to ensure every bite contains fruit. Top with another bread slice and press the edges gently to seal in the filling without squishing it out the sides.
- Prepare the Dipping Mixture:
- Whisk eggs, milk, and cinnamon until completely blended with no visible egg whites. The mixture should be thin enough to coat the bread but thick enough to adhere. Pour into a shallow dish that can fit your sandwich comfortably.
- Fry the Sandwiches:
- Heat butter in a large skillet until it foams but before it browns. Dip each assembled sandwich into the egg mixture, allowing it to soak for 5-10 seconds per side. Let excess drip off, then place in the hot skillet. Cook until golden brown and crispy, about 2-3 minutes per side, adjusting heat as needed to prevent burning.
- Coat in Sugar:
- Immediately after removing from the pan, roll the hot sandwich edges in granulated sugar. The residual heat will melt the sugar slightly, creating a crunchy, caramelized coating that takes these sandwiches to the next level.
- Serve and Enjoy:
- Plate the sandwiches while still warm, cutting diagonally for presentation. Dust with powdered sugar and add your preferred toppings for the ultimate indulgence.
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My favorite part of this recipe is watching the sugar caramelize slightly on the outside of the hot sandwich. It reminds me of churros at the state fair my grandmother would buy me as a child, but with the added bonus of that creamy cheesecake center.
Make-Ahead Options
You can prepare these sandwiches partially in advance by making the cream cheese mixture and storing it in the refrigerator for up to 3 days. You can even assemble the sandwiches a few hours ahead and keep them wrapped tightly in the refrigerator, but wait to dip and fry them until just before serving for the best texture and experience.
Seasonal Variations
While strawberries are classic, this recipe works beautifully with other fruits depending on the season. Try blueberries in summer, thinly sliced apples with cinnamon in fall, or even orange segments with a touch of cardamom in winter. The cream cheese base plays well with almost any fruit, allowing you to enjoy this treat year-round with whatever is freshest at your market.
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Serving For A Crowd
When making these for a large group, you can keep finished sandwiches warm in a 200°F oven while you complete the batch. Place them on a wire rack over a baking sheet to maintain crispness. For a brunch gathering, set up a toppings bar with various sauces, whipped cream, and fruit so guests can customize their own sandwich experience.
Frequently Asked Questions
- → How do I make the cheesecake filling?
Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- → Which type of bread works best?
Brioche or challah bread is ideal for its soft and rich texture.
- → Can I customize the toppings?
Yes, you can add powdered sugar, chocolate drizzle, whipped cream, strawberry sauce, or even vanilla ice cream.
- → What is the frying method?
Dip sandwiches in an egg mixture, then fry in butter or neutral oil until golden and crispy on both sides.
- → Can I make these sandwiches ahead of time?
It's best to assemble and fry them fresh, but you can prepare the cream cheese filling and strawberries in advance.