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This indulgent strawberry cheesecake sandwich combines the creamy richness of cheesecake filling with sweet strawberry jam, all wrapped in crispy fried bread for a dessert that's both nostalgic and extraordinary. The contrast between the warm, crunchy exterior and the cool, creamy interior creates a delightful surprise with every bite.
I created this recipe one rainy Sunday afternoon when my nieces were visiting. What started as a creative way to use up leftover cream cheese has now become our special tradition whenever they visit. The look of wonder on their faces when they bite into these warm, crispy sandwiches never gets old.
Ingredients
- White or brioche bread. Choose soft, slightly sweet bread that will crisp beautifully while maintaining a tender interior. Brioche adds an extra rich buttery flavor that complements the filling.
- Cream cheese. Full fat works best for that authentic cheesecake flavor and silky texture. Make sure it's properly softened for easy spreading.
- Powdered sugar. This dissolves seamlessly into the cream cheese for just the right level of sweetness without any grainy texture.
- Vanilla extract. Use pure rather than imitation for the best flavor profile. It adds warmth and depth to the cheesecake filling.
- Strawberry jam. Look for a jam with real strawberry pieces for texture contrast. Homemade compote elevates this even further if you have time.
- Egg and milk. These create the perfect batter for helping breadcrumbs adhere. The proteins also help create that golden crust.
- Panko breadcrumbs. These Japanese breadcrumbs are lighter and airier than regular ones, creating an exceptionally crispy exterior.
- Vegetable oil. Choose a neutral oil with a high smoke point like canola or grapeseed for clean frying.
Step-by-Step Instructions
- Prepare the Filling.
- Beat cream cheese until completely smooth with no lumps whatsoever. This typically takes 2-3 minutes with a hand mixer. Add powdered sugar and vanilla gradually, continuing to beat until the mixture is light and fluffy. The texture should resemble a smooth cheesecake batter. Spread this generously on each bread slice, about 2 tablespoons per piece, creating a thicker layer in the center and thinner at the edges.
- Assemble the Sandwiches.
- Place about 1 tablespoon of strawberry jam in the center of half the bread slices, then use the back of a spoon to gently spread it outward, leaving a small border of cream cheese visible around the edges. This prevents jam from leaking during frying. Press the remaining slices on top with gentle pressure, then use your fingers to seal the edges by lightly pinching the cream cheese layers together.
- Bread the Sandwiches.
- Thoroughly whisk together egg and milk until completely blended with no egg white streaks. The mixture should be thin enough to coat but thick enough to cling to the bread. Dip each sandwich quickly but completely into this mixture, allowing excess to drip off for about 5 seconds. Roll all edges in panko breadcrumbs, applying light pressure to ensure they stick to every surface including the edges.
- Fry to Perfection.
- Heat oil to exactly 350°F using a thermometer for accuracy. The oil should shimmer but not smoke. Gently slide sandwiches into the oil, frying no more than 2-3 at a time to maintain oil temperature. Watch carefully as they cook, adjusting heat as needed to maintain consistent bubbling around the sandwiches. Flip precisely when the bottom reaches golden brown perfection, about 2-3 minutes per side.
- Serve Immediately.
- Transfer to paper towels for exactly 30 seconds to drain excess oil, then plate while still hot. Dust with powdered sugar through a fine mesh sieve for an elegant finish. Add fresh strawberry slices and a dollop of whipped cream on the side for presentation. Serve within 5 minutes of frying for the optimal contrast between crispy exterior and molten interior.
The vanilla extract is actually my secret weapon in this recipe. My grandmother always doubled the vanilla in her cheesecakes, claiming it enhances the dairy flavor while adding complexity. When I first made these sandwiches, I accidentally spilled nearly a tablespoon into the mixture but discovered it created the most wonderful aromatic quality that now defines this dish for our family.
Make Ahead Options
The cheesecake filling can be prepared up to three days in advance and kept refrigerated in an airtight container. This actually improves the flavor as the vanilla has more time to permeate throughout. You can even assemble the unbreaded sandwiches several hours ahead and keep them wrapped individually in plastic wrap in the refrigerator. This makes them firmer and easier to handle during the breading process. However, once breaded, they should be fried immediately for best results.
Perfect Pairings
These indulgent sandwiches create a beautiful contrast when served alongside something tart or bitter. A small scoop of lemon sorbet provides refreshing acidity that cuts through the richness. For adults, these pair surprisingly well with coffee-based cocktails or even champagne, whose bubbles help cleanse the palate between bites. For a breakfast-for-dessert theme, serve with a side of crispy bacon for a sweet and savory combination that will impress guests.
Troubleshooting Tips
If your sandwiches are browning too quickly while the inside remains cold, your oil is likely too hot. Reduce heat and allow oil to cool slightly before continuing. If cream cheese begins leaking during frying, your sandwiches may not be sealed properly at the edges. Try refrigerating assembled sandwiches for 15 minutes before breading to firm up the filling. For soggy results, ensure you're not overcrowding the pan, which lowers oil temperature and causes the bread to absorb more oil instead of crisping.
Frequently Asked Questions
- → Can I make these sandwiches ahead of time?
You can prepare the sandwiches up to the breading stage and refrigerate them for up to 4 hours before frying. Keep them covered with plastic wrap to prevent drying out. For best results, fry them just before serving to maintain the crispy exterior and warm, gooey center.
- → What can I substitute for panko breadcrumbs?
Regular breadcrumbs will work as a substitute, though the coating won't be quite as light and crispy. For a twist, try crushed graham crackers to echo traditional cheesecake crust flavors, or crushed cornflakes for extra crunch.
- → Can I use other fruits instead of strawberries?
Absolutely! Try raspberry, blueberry, or peach preserves for delicious variations. You can also use chocolate-hazelnut spread, caramel, or lemon curd depending on your flavor preferences.
- → Is there a way to make these without frying?
Yes, you can bake these at 400°F (200°C) for about 10-12 minutes, flipping halfway through. Brush both sides with melted butter before baking to help them brown. The texture won't be identical to the fried version, but they'll still be delicious.
- → What's the best bread to use for these sandwiches?
Brioche bread works exceptionally well due to its slightly sweet flavor and soft texture. White sandwich bread is also excellent. Avoid dense or crusty breads which won't compress well when cooking and might overshadow the delicate filling.
- → How do I know when the oil is at the right temperature?
If you don't have a thermometer, drop a small breadcrumb into the oil - it should sizzle and rise to the surface immediately but not burn quickly. If it sinks and barely bubbles, the oil is too cold. If it darkens within seconds, the oil is too hot.