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This decadent strawberry cheesecake sandwich transforms a beloved dessert into a handheld indulgence perfect for satisfying sweet cravings any time of day. The contrast between the crispy exterior and creamy strawberry filling creates an irresistible texture that will have everyone asking for seconds.
The first time I made these for my niece's birthday party, they disappeared faster than any other dessert on the table. Now they've become our special occasion treat that everyone requests when they visit.
Ingredients
- Bread: Choose a sturdy variety like brioche or Texas toast that can hold up to the filling and frying process
- Strawberries: Fresh berries provide the best flavor and texture but frozen thawed and drained work in a pinch
- Cream cheese: Full fat provides the richest flavor but light cream cheese works too
- Powdered sugar: Dissolves easily into the cream cheese for a smooth texture
- Vanilla extract: Adds warmth and depth to the cheesecake flavor
- Eggs: Create the perfect binding layer for the breadcrumbs to stick
- Milk: Thins the egg mixture for easier coating
- Breadcrumbs: Panko gives the crispiest result but regular breadcrumbs work well too
- Oil: Choose a neutral oil with a high smoke point like vegetable or canola
Step-by-Step Instructions
- Prepare the Filling:
- Combine cream cheese, powdered sugar, and vanilla in a medium bowl. Beat until completely smooth with no lumps, about 2 minutes if using a hand mixer or 3 minutes by hand. Gently fold in the chopped strawberries until evenly distributed throughout the mixture but still chunky enough to provide pops of fruit flavor in every bite.
- Assemble the Sandwiches:
- Spread a generous layer of the strawberry cream cheese mixture about half an inch thick onto four bread slices. Leave a small border around the edges to prevent the filling from oozing out during cooking. Place the remaining bread slices on top and press down gently but firmly to seal the edges.
- Prepare the Coating:
- Whisk the eggs and milk together in a shallow dish until completely combined. The mixture should be thin enough to coat the bread easily but not so thin that it runs off immediately. Place breadcrumbs in a separate shallow dish large enough to fit the sandwiches.
- Coat the Sandwiches:
- Working with one sandwich at a time, dip it into the egg mixture, allowing excess to drip off. Be sure both sides and all edges are completely coated. Immediately transfer to the breadcrumb dish and press firmly to adhere breadcrumbs to all surfaces. Set aside on a plate and repeat with remaining sandwiches.
- Fry the Sandwiches:
- Heat about half an inch of oil in a large skillet over medium heat until shimmering but not smoking. Test with a breadcrumb which should sizzle immediately upon contact. Carefully place sandwiches in the hot oil, working in batches if necessary to avoid overcrowding. Cook until golden brown and crispy, about 2 minutes per side, adjusting heat as needed to prevent burning.
- Serve:
- Transfer cooked sandwiches to paper towels to drain excess oil for about 30 seconds. Slice diagonally for an attractive presentation and serve immediately while still hot and crispy. Dust with powdered sugar or drizzle with chocolate sauce if desired for an extra touch of sweetness.
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The strawberries are truly the star of this recipe. I discovered that macerating them with a teaspoon of sugar for 10 minutes before folding into the cream cheese intensifies their flavor beautifully. My grandmother taught me this trick years ago, and it makes all the difference in creating that authentic cheesecake flavor profile.
Make Ahead Options
These sandwiches can be assembled up to 4 hours before cooking. Prepare them through the breadcrumb coating stage, then place on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate until ready to fry. The cold temperature actually helps the coating adhere better during frying. If making far in advance, I recommend waiting to bread them until just before cooking to maintain the perfect texture.
Flavor Variations
Feel free to experiment with different fruits in place of or alongside the strawberries. Blueberries create a beautiful purple hue and intense flavor, while peaches offer a summer twist that pairs wonderfully with a touch of cinnamon in the filling. For chocolate lovers, adding mini chocolate chips to the filling creates a delightful surprise with every bite. During fall, try pumpkin puree with pumpkin pie spice for a seasonal treat that tastes like pumpkin cheesecake.
Serving Suggestions
These sandwiches make an impressive dessert when plated with a small scoop of vanilla ice cream and fresh berries on the side. For brunch, serve with a dollop of whipped cream and a drizzle of maple syrup. They also pair wonderfully with coffee or a glass of dessert wine for an adult treat. For a party presentation, cut into smaller triangles and arrange on a serving platter with chocolate and caramel dipping sauces on the side.
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Frequently Asked Questions
- → Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw them completely and drain excess liquid before mixing with the cream cheese to prevent the filling from becoming too wet.
- → How do I prevent the filling from leaking during frying?
Make sure to press the sandwich edges firmly together after assembly. For extra security, you can trim the crusts and press the edges with a fork to create a seal before coating and frying.
- → Can I prepare these sandwiches ahead of time?
You can prepare the filling and assemble the sandwiches up to a day ahead, but wait to coat and fry them until just before serving for the best texture and flavor.
- → What type of bread works best for this dish?
Slightly firm white bread works best as it holds up well during frying. Brioche or challah can add richness, while sandwich bread offers a neutral base that lets the filling shine.
- → Can these be baked instead of fried?
Yes, for a lighter version, you can bake them at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until golden brown. Spray or brush with oil before baking for better browning.
- → What other fruits could I use in the filling?
Blueberries, raspberries, peaches, or bananas would all work well as alternatives to strawberries. Just make sure to chop larger fruits and consider reducing very juicy fruits to prevent soggy sandwiches.