Ingredients
Cheesecake Filling
- 200 g (7 oz) full‑fat cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 2–3 tablespoons strawberry jam (seedless preferred) or strawberry compote
- 2–3 tablespoons finely chopped fresh strawberries (optional but recommended)
Assembly
- 8 slices soft white sandwich bread (brioche or challah preferred)
- Crusts trimmed (optional, for cleaner edges and easier sealing)
For Frying & Finishing
- 1–2 large eggs
- 1/4 cup (60 ml) milk
- 1/2 teaspoon ground cinnamon (optional, for egg mixture or sugar coating)
- 4–5 tablespoons granulated sugar, for coating
- Neutral oil (vegetable, canola, or sunflower) for shallow frying (about 1/4‑inch in skillet)
Ingredients and Why They Matter
Full‑fat cream cheese gives the filling its classic cheesecake tang and creamy texture; softening it first ensures a smooth mixture. A small amount of granulated sugar sweetens without making the filling runny, and vanilla extract rounds out the flavor so it tastes like cheesecake, not just sweetened cream cheese.
Strawberry jam or compote adds concentrated strawberry flavor and a bit of sweetness, while finely chopped fresh strawberries bring brightness, color, and juicy texture to each bite. Keeping the filling slightly marbled rather than fully blended helps preserve pockets of strawberry.
Soft white bread, brioche, or challah works best because it compresses and seals well around the filling and fries up tender inside while crisp outside, similar to French toast. Trimming crusts is optional but makes sealing easier and gives neater edges.
The egg and milk mixture is essentially a French toast custard that helps the bread brown and creates a delicate, crisp outer layer when fried. Cinnamon can be added to the egg mixture or sugar coating for warmth. Granulated sugar for rolling gives a crunchy, sweet finish, and shallow frying in neutral oil yields even browning without strong flavor.
Step-by-Step Instructions
Make the Cheesecake Filling
- In a small bowl, beat the softened cream cheese and granulated sugar together until smooth, fluffy, and lump‑free.
- Mix in the vanilla extract until combined.
- Fold in the strawberry jam and chopped fresh strawberries (if using) just until they’re swirled through; avoid fully homogenizing so you keep visible strawberry streaks and texture.
Assemble the Sandwiches
- Lay out the 8 slices of bread. If desired, trim crusts for cleaner, sealed edges.
- Divide the cheesecake filling among 4 slices, spreading it in an even layer but leaving a small margin at the edges to prevent leaking when pressed.
- Top each filled slice with a second slice of bread to form 4 sandwiches.
- Press gently around the edges with your fingers to help seal. For extra security, you can press with the tines of a fork, especially if crusts are removed.
Prepare the Egg Mixture and Sugar Coating
- In a shallow dish, whisk together 1–2 eggs, milk, and cinnamon (if using) until well combined.
- In a separate shallow dish or plate, spread the granulated sugar (and a pinch of extra cinnamon if you prefer a cinnamon‑sugar coating).
Fry the Sandwiches
- Pour enough neutral oil into a large skillet to reach about 1/4‑inch depth. Heat over medium heat until the oil is hot but not smoking; a small drop of egg mixture should sizzle when it hits the pan.
- Working one or two at a time, quickly dip each sandwich into the egg mixture, turning to coat both sides and the edges. Let excess drip off—bread should be moistened but not soaked through.
- Carefully place the dipped sandwiches into the hot oil. Fry for about 2–3 minutes per side, or until the bread is golden brown and crisp and the filling is warmed through. Adjust heat as needed to prevent burning.
- Transfer fried sandwiches to a paper towel‑lined plate to drain any excess oil.