This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.
Since we’re long in the habit of admitting guilty pleasures in the kitchen, I feel like it's time to introduce you to my long-standing love: cheesecake toast.
Cheesecake on toast has a few steps, but the end result is definitely worth it.
First, slice brioche at least 1" thick. I love brioche because after toasting, it is crusty on the outside, but still soft and fluffy on the inside. Butter each side of the brioche generously, and sprinkle lightly with sugar. Toast the bread on each side in a skillet with more butter. Yes, more butter. Do not judge the ways of cheesecake toast.
While the bread toasts, slice up the strawberries and add a pinch of sugar (or honey) to help them soften and marinate in their own juices. When I'm serving this to my daughter, I don't add the extra sugar on the strawberries--I'm one of those Moms that try to eliminate her sugar intake as much as possible.
Next, whip together the cream cheese and powdered sugar (again, if I'm making it for Camille, I use honey or coconut sugar). Spread the toast with the cheesecake filling, and top with the strawberries. Sprinkle on some coarse sugar for crunch, and then DEVOUR.