Blackstone Berry Cheesecake Toast

Salted butter toasted pound cake topped with lemon cheesecake cream, juicy macerated strawberries, and crunchy white chocolate pretzel bark. Sweet, tangy, buttery, and loaded with texture in every bite.

Yield: 4 to 6 slices
Prep Time: 10 minutes
Cook Time: 15 minutes
Special Equipment: Blackstone Griddle

Ingredients

• Small loaf pound cake, sliced

• Salted butter, for the Blackstone

• 1 tub ready made cheesecake filling

• Lemon juice, to thin

• Fresh strawberries, chopped

• Sugar, to taste

• Pretzel sticks

• White chocolate

Directions

1. Toss strawberries with sugar and refrigerate until juicy. Melt white chocolate, mix with broken pretzel sticks, spread onto parchment paper, and let set. Break into rustic bark pieces.

2. Thin the cheesecake filling with a little lemon juice until drizzleable.

3. Toast pound cake slices on the Blackstone in salted butter until golden brown with crisp edges.

4. Cascade the pound cake across a rectangular serving plate. Drizzle with cheesecake cream, spoon the strawberries down the center, and finish with white chocolate pretzel bark pieces along the sides and around the plate.