• Step 1: Prepare the Cheesecake Filling

In a medium bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add the sugar and continue beating until well incorporated. Mix in the vanilla extract, lemon juice, and sour cream until the mixture is completely smooth. For best results, ensure all ingredients are at room temperature before mixing to prevent lumps from forming. Refrigerate the filling for at least 15 minutes to firm up slightly.

• Step 2: Make the Strawberry Compote

Combine the diced strawberries, sugar, and lemon juice in a small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. Once simmering, add the cornstarch slurry and cook for 2-3 minutes until the mixture thickens slightly. Remove from heat and allow to cool completely. This compote can be made up to 3 days in advance and stored in the refrigerator for maximum convenience.

• Step 3: Assemble the Sandwiches

Take two slices of bread and spread approximately 2 tablespoons of the cheesecake filling on one slice. Create a slight indent in the center of the filling and spoon 1-2 tablespoons of the cooled strawberry compote into the indent. Cover with the second slice of bread and press the edges firmly together. For enhanced sealing, brush the edges with beaten egg before pressing.

• Step 4: Seal the Edges

Using a fork, crimp the edges of the sandwich all the way around to ensure the filling stays contained during frying. This step is crucial for preventing leaks, so take your time to properly seal all four sides. For extra insurance, you can refrigerate the assembled sandwiches for 10 minutes to firm up before proceeding to the next step.

• Step 5: Prepare for Frying

Set up a breading station with three shallow dishes: one containing flour, one with beaten eggs, and one with panko breadcrumbs. Dip each sealed sandwich first in flour (shaking off excess), then in beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere. This triple-coating method ensures a perfectly crispy exterior that won’t absorb excess oil.

• Step 6: Fry the Sandwiches

In a large, deep skillet or pot, heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a breadcrumb into the oil—it should sizzle immediately but not burn. Carefully place the breaded sandwiches into the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 2-3 minutes per side until golden brown and crispy. The ideal oil temperature ensures quick cooking that creates a crisp exterior while preserving the creamy filling inside.

• Step 7: Drain and Serve

Using a slotted spoon, remove the fried sandwiches and place them on a paper towel-lined plate to absorb excess oil. Allow them to cool slightly for 3-5 minutes before serving. This brief resting period helps stabilize the filling for the perfect bite.