The Grilled Cheesecake

by Barry Lewis

It’s the final hybrid recipe in hybrid month… this time I am taking the grilled cheese and turning it into a grilled cheesecake! Lemon and blueberry cheesecake filling to be precise, gorgeous!

If you missed the other hybrid recipes in hybrid Month check out the chouxritto, the bacon macsagne, the s’moreo donutella cake & the cauliflower chizza for more inspiration, but for me we have saved the best and almost simplest of the other to last, this is so good.

We are making a no bake cheesecake filling for our grilled cheesecake, I didn’t want to take any risks, but it could work I suppose if you dunked it in the bread french toast style.

Whip up the cream first of all, i’m using single cream which will thicken slightly, but you could use double to really get some serious thickness going on, either will work.
Combine the cream in a bowl with the icing sugar and cream cheese and mix together with your blender until fully combined. Add in the fillings of your choice so I went for the zest of a lemon and half of it’s juice with a good handful of blueberries… such a good combo!

Butter two slices of bread and turn one so the butter is facing down. Spread this one with the cheesecake mixture, about 2 or spoons should do, don’t fill it too much. Place the other piece of bread on top and press down around the edges.

Place into a hot frying pan over a medium flame for around 3 minutes until golden brown and then cook the other side for 2 minutes. Rest on kitchen towel.

Finish with a dusting of icing sugar and some chocolate all over the top, absolutely gorgeous all the girls loved this!
Hope you give it a go 🙂