Spring has sprung, and it was brilliantly evidenced by the batch of Meyer lemon sunshine sitting on my kitchen counter silently begging to be transformed into this creamy, dreamy, luscious, airy, lovingly sweet with a bit of a sour kiss kind of cheesecake.
It’s Strawberry season y’all! And what a season it’s been. Producing some of the most luscious, ripe, succulent, and juicy, sun-kissed strawberries I have ever had. So I knew whatever recipe I created, it needed to preserve, enhance and balance that fresh picked natural sweet perfection. Then, passing by this sea of farm to our kitchen strawberries, my husband casually throws out, “those would be great on top of a cheesecake!”