Fried Strawberry Cheesecake Sandwiches
Equipment
- A skillet or deep pan for frying and a slotted spoon for safe removal. A candy thermometer helps maintain oil temperature.
Ingredients
- For the Sandwiches
- 8 slices soft white bread brioche or milk bread work beautifully
- 4 oz ½ cup cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 6 –8 fresh strawberries thinly sliced
- 1 egg + 2 tbsp milk for egg wash
- ½ cup all-purpose flour for coating
- Oil for frying vegetable or canola
- For Serving
- Powdered sugar for dusting
- Optional: chocolate drizzle whipped cream, or strawberry syrup
Instructions
- Make the Filling
- In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth and creamy. Taste and adjust sweetness if needed.
- Prep the Bread
- Lay out 8 slices of bread. Spread a generous spoonful of cheesecake filling on 4 slices, leaving a small border. Top with sliced strawberries, then cover with the remaining bread slices.
- Seal the Edges
- Brush a little egg wash around the borders. Press the edges firmly with your fingers or crimp with a fork to seal completely so the filling doesn’t leak while frying.
- Coat the Sandwiches
- Lightly coat each sandwich in flour, dip into the egg wash, then coat with flour again for an extra-crispy finish.
- Fry to Perfection
- Heat about 1 inch of oil in a skillet over medium heat (around 325°F/160°C). Fry sandwiches in small batches for 2–3 minutes per side until golden brown and crisp.
- Drain and Serve
- Transfer to paper towels to remove excess oil. Dust with powdered sugar and serve warm with optional chocolate drizzle, whipped cream, or strawberry syrup.
Notes
Use slightly stale bread—it seals better and absorbs less oil.
Don’t overcrowd the pan; fry in small batches for even cooking.
Taste your filling before assembling; strawberry sweetness varies.
Let sandwiches rest for 2 minutes after frying so the filling sets slightly.