In the pound cake post, I alluded to the phenomenon known as grilled cheesecake. Well, dear readers, I did it. And it was good.
I first learned about grilled cheesecake from CakeSpy, the devilish dessert angel who lives in Seattle and blogs about all things sweet. Her Grilled Cheesecake: A Sweet Take on a Classic Sandwich post intrigued me the very first time I read about it. Since I don't normally have pound cake around, I'd never been brazen enough to try it on my own.
Well, as you know, I did find myself with purposeless pound cake. As well as adventurous and sweet-toothed dinner guests (yes, Crystal and Avi, I mean you). And a semi-healthy mushroom and green pea risotto that sort of justified a decadent dessert.
It was on.
Per the lovely Cake Spy's directions, I sliced my pound cake and buttered it.
I sliced my cheesecake and sandwiched it. (Yes, I bought frozen cheesecake. Gasp.)
I griddled until GBD.
We stuffed ourselves.
This is not a desert for everyday. It's crazy rich. It is fun, though, and different. If I ever had a grilled cheese dinner party (which I think would be a ton of fun), this would definitely be on the menu. Maybe with a chilled strawberry puree standing in for tomato soup. I love things-are-not-as-they-seem sweets. A surprising way to...
Keep it sweet.