Strawberry Cheesecake Toast

Thursday, March 2, 2017

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.

Straberry Cheesecake Toast 2

Strawberry Cheesecake Toast
Prep:  15 minutes
Cook:  5 minutes
Serves:  2 slices
Ingredients:

2 slices of brioche bread (1"+ thick)

3 tablespoons Kerrygold Salted Butter

1 teaspoon granulated sugar

1/4 cup whipped cream cheese

1/4 cup + 2 teaspoons powdered sugar (can substitute honey or coconut sugar)

1/4 teaspoon orange zest (or orange blossom water)

1/2 cup sliced strawberries

Coarse sugar, optional

Directions:

Preheat a skillet over medium heat.

Butter each side of the bread, saving 1 tablespoon of the butter for the skillet. Sprinkle the bread with granulated sugar. Add the remaining tablespoon of butter to the hot skillet, and then add the bread to the skillet. Toast the bread on each side until golden brown, about 1 minute per side.

Meanwhile, slice the strawberries and toss them with 2 teaspoons of powdered sugar. Set aside.

In a small bowl, beat together the cream cheese, remaining 1/4 cup of powdered sugar and orange zest until fluffy.

Remove the toast from the skillet, and top each slice with the cheesecake filling, followed by the strawberries. I like to sprinkle coarse sugar on top before serving, but it's optional.