This recipe appears in:Bake the Book: Grilled Cheesecake
CakeSpy has a knack for sweet-ifying even the most savory, like this Grilled Cheesecake, where white bread is swapped out for pound cake and cheese comes in the form of cheesecake.
Reprinted with permission from CakeSpy Presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson. Copyright © 2011. Published by Sasquatch Books. Available wherever books are sold. All rights reserved.
- 1 tablespoon butter
- 2 slices pound cake (any flavor), each piece buttered on one side
- 1 small slice cheesecake (any flavor), cut into very thin slices
Place the butter in a frying pan over medium heat and let it melt.
Assemble the sandwich as follows: one slice pound cake (buttered side down), as many slivers of cheesecake as you’d like (I include bits with the crust, too), and the other slice of pound cake, buttered side up.
Place the sandwich in the frying pan, still over medium heat. After about 1 1/2 minutes, gently lift with a spatula to see if the sandwich is browned on the bottom. Once it is browned to your liking, carefully flip the sandwich. Gently press down on the top with the spatula to make everything meld together. The second side will brown faster than the first one, so keep a close eye on it.
Remove from the heat and slice the sandwich in half. Enjoy.