Many of us hear the word “起司蛋糕”和一个特定的纹理弹簧想到：也许你喜欢你的填充奶油和密集的，而另一些爱轻，弹性的。也许您想要的巧克力饼干地壳，而你最好的朋友去全麦饼干地壳土地，瞬间。
But you know what puts cheesecake and all its silkiness and decadence over the top? Seasonal fruit. It’s gorgeous right now, nationwide, and you need more excuses to eat more of it. Here they are. You’re welcome.
如果酸樱桃是在你附近的季节，孩子，你是在一种享受。这个起司蛋糕采用小宝石在他们最好的和明亮的t. The crust is simply biscotti mingled with butter and sugar; the filling shines thanks to wildflower honey, mascarpone and sour cream. And nothing beats macerated sour cherries at peak season. They’re as dreamy as they look.
这也证明了如何真棒这起司蛋糕recipe is that it’s excellent even with mediocre, off-season strawberries. So imagine what it can do with the real deal! Creme fraiche lends its inimitable lightness and sweetness to the luxe ricotta filling. Tiny, elegant touches like orange zest, vanilla, and fresh orange and lemon juices tucked in with the berries put this one over the top.