Crispy Cheesecake Treats

This decadent strawberry cheesecake sandwich blends velvety cheesecake filling with sweet strawberry preserves, all tucked inside crisp fried bread for a treat that's familiar yet spectacular. The interplay between the crunchy warm outside and cool creamy inside creates an unexpected delight in every mouthful.

I whipped up this treat during a stormy weekend when my nieces were staying over. What began as a practical way to use extra cream cheese has turned into our must-have tradition whenever they visit. I still can't get over their amazed expressions when they bite into these crunchy, warm treats.

Ingredients

• White or brioche bread. Pick a soft bread with slight sweetness that'll get nice and crisp while staying soft inside. Brioche brings extra buttery goodness that works magic with the filling.
• Cream cheese. Go with full-fat for that true cheesecake taste and smooth feel. Just make sure it's nice and soft before you start spreading.
• Powdered sugar. It blends perfectly into cream cheese without any grittiness and gives just the right amount of sweetness.
• Vanilla extract. Grab the real stuff instead of artificial for better flavor. It adds a warm richness to your cheesecake mixture.
• Strawberry jam. Try to find one with actual strawberry bits for added texture. If you've got time, homemade berry compote takes this to a whole new level.
• Egg and milk. They work together to help breadcrumbs stick while creating that gorgeous golden outside.
• Panko breadcrumbs. These Japanese-style crumbs are fluffier than regular ones, giving you an incredibly crispy coating.
• Vegetable oil. Stick with something neutral that can handle high heat like canola or grapeseed for clean frying.

Step-by-Step Instructions

Prepare the Filling.

Whip the cream cheese until it's totally smooth without any clumps. This usually needs about 2-3 minutes with an electric mixer. Slowly add your powdered sugar and vanilla while continuing to mix until it's airy and fluffy. You want it looking just like smooth cheesecake batter. Put about 2 tablespoons on each bread slice, making it thicker in the middle and thinner around the edges.

Assemble the Sandwiches.

Drop about 1 tablespoon of strawberry jam in the middle of half your bread slices, then gently push it outward with the back of a spoon, leaving a small cream cheese border visible around the edges. This stops jam from escaping during cooking. Press the other slices on top with a bit of pressure, then use your fingertips to seal the edges by softly squeezing the cream cheese layers together.

Bread the Sandwiches.

Mix your egg and milk together really well until there aren't any egg white streaks left. You want it runny enough to coat but thick enough to stick to the bread. Dunk each sandwich quickly but fully into this mixture, letting extra drip off for about 5 seconds. Roll all sides in panko crumbs, pushing lightly so they stick to every part including the edges.

Fry to Perfection.

Get your oil to right around 350°F using a thermometer to check. The oil should shimmer but shouldn't be smoking. Carefully lower sandwiches into the hot oil, only cooking 2-3 at once so the oil stays hot. Keep an eye on them, tweaking the heat as needed so they bubble steadily. Flip them over when the bottom turns a nice golden brown, which takes roughly 2-3 minutes per side.

Serve Immediately.

Put them on paper towels for just 30 seconds to soak up extra oil, then get them on plates while they're still hot. Sprinkle powdered sugar through a fine strainer for a fancy touch. Add some fresh strawberry slices and a bit of whipped cream on the side to make it look nice. Make sure to serve within 5 minutes after frying to get that amazing contrast between the crispy outside and gooey inside.

The vanilla extract is truly the hidden hero in this recipe. My grandma always put twice as much vanilla in her cheesecakes, saying it brings out the dairy flavor and adds something special. The first time I made these sandwiches, I accidentally poured nearly a tablespoon into the mix but found it created this wonderful aroma that's now the signature of this dish in our family.

Make Ahead Options

You can make the cheesecake filling up to three days early and keep it in the fridge in a sealed container. This actually makes it taste better as the vanilla gets to soak in throughout. You can even put the sandwiches together several hours ahead without the breading and wrap them separately in plastic wrap in the fridge. This makes them firmer and easier to work with during breading. But once they're breaded, you should fry them right away for the best results.

Perfect Pairings

These rich sandwiches really stand out when served with something tangy or slightly bitter. A tiny scoop of lemon sorbet gives a refreshing tartness that balances the richness. Grown-ups might enjoy these with coffee cocktails or even a glass of champagne, whose bubbles help clean your palate between bites. For a breakfast-meets-dessert theme, try serving with a side of crispy bacon for a sweet-savory combo that'll wow your guests.

Troubleshooting Tips

If your sandwiches are turning too brown while staying cold inside, your oil is probably too hot. Turn down the heat and let the oil cool a bit before you keep going. If cream cheese starts leaking during frying, your sandwiches might not be sealed well at the edges. Try putting assembled sandwiches in the fridge for 15 minutes before breading to firm up the filling. Getting soggy results? Don't crowd too many in the pan at once. This drops the oil temperature and makes the bread soak up oil instead of getting crispy.

Frequently Asked Questions

→ How far ahead can I prep these?

Assemble the sandwiches and coat them in crumbs, then cover them and chill for up to 4 hours. Fry them just before serving for the best crunchy outside and oozy inside.

→ What can I use instead of panko?

Standard breadcrumbs are fine but less crunchy. For a fun twist, try crushed graham crackers for a cheesecake-like crust or cornflakes for extra crunch.

→ Can I swap the strawberries for another fruit?

Definitely! Switch to raspberry, blueberry, or peach jams for new flavors. Lemon curd, caramel, or chocolate spreads also work great!

→ Is there a way to skip frying?

You can bake them! Heat the oven to 400°F (200°C) and bake for 10-12 minutes, turning halfway. Brush melted butter on both sides before baking for better browning. The crunch is slightly different but still tasty.

→ What’s the best bread for these?

Brioche or white sandwich bread are top choices because they're soft and slightly sweet. Avoid anything dense or crusty as it won't press well and could overpower the filling.

→ How can I check if my oil’s ready?

If you don’t have a thermometer, toss in a little crumb. It should bubble up gently but not darken too fast. If it hardly bubbles, it’s not hot enough. If it burns fast, lower the heat.