It’s official – strawberry season has arrived. Every time I go to the store, I am immediately confronted with the giant display of gorgeous ruby red strawberries. At the current prices, it’s pretty much impossible to resist, not to mention how much Andrew adores “brrries”. I find myself continually inspired by these lovely berries and I have thought of hundreds of things I’d like to do with them. First on my list was this strawberry cheesecake. This recipe calls for frozen strawberries but I’m fairly confident you could use fresh. After all, it seems silly not to when they are in season!
The cheesecake filling has just the right amount of strawberry flavor and a very light, airy texture which seems fitting for such a fresh spring dessert. The ganache topping is of course delicious because, duh, it’s ganache. The only thing I wasn’t nuts about (haha) was the almond crust. There are a few reasons for this – 1. I still don’t really like nuts, 2. I believe there is a leak in my springform pan (grrrr) and 3. I should have pulsed the almonds more finely but I didn’t want to wake the sleeping child. Despite these factors, I still think I would prefer this with a classic graham cracker crust and will definitely go that route next time. However, everyone else who ate this really enjoyed the crust so I think it’s just me, the nut-hater, that is the problem. This was just the perfect dessert to end our first cookout of the season.