The chirping birds nesting outside of our window wake us up in the morning. Big cups of piping hot tea start the day. Once the caffeine requirement is fulfilled, we set out for our morning walk.

There’s been plenty to think about on our morning treks. There’s so much going on in the world, it can feel overwhelming.

Would you believe I actually waited to put up this post until things settled down? (code for ‘until the life altering, earth shattering events stopped’…or at least tapered off) Then Texas, Oklahoma, Turkey… I could go on. Suffice it to say we’re living in perilous times.

The good thing about being in nature is that it allows you to clear your head and be in the moment, at least for a little while.

The spring flowers have been incredibly abundant and beautiful this year. It’s definitely worth the time and effort to see them in morning light.

I can’t help but think, “There’s so many things for which to be thankful. There’s so much good still left to do. It’s time to get started.”
We head back to the house, slice a piece of cheesecake and talk about where to begin.
“Goodness is the only investment that never fails.”
Henry David Thoreau 

Strawberry Lemon and Lime Cheesecake (adapted from Cooks Illustrated)

1 bag lemon wafers or graham crackers (I prefer Midel)
4 tbs (55 g) unsalted butter, melted
2 lbs (908 g) cream cheese
1 1/4 c (312 g) sugar
4 large eggs
zest of one lemon and lime
1 tsp (5 g) lemon juice
1 tsp lime juice
1 tsp (5 g) vanilla extract
2 drops lemon or lime oil (optional)
¼ c (60 g) heavy cream
¼ c (58 g) sour cream
strawberries, washed and dried for decoration
Dried sweetened coconut for sprinkling
*all ingredients should be room temperature
Adjust oven rack to middle position and preheat to 335 F (168 C).
On the lower rack, place a 9×11 pan of water to create steam while cake cooks.

In food processor, grind up ¾ of the bag of cookies. Drizzle in butter and pulse until cookie crumbs begin to stick together. Remove and press into base of 9″ spring form pan to form a crust. ( you can also add a bit of coconut if you’d like).

Beat cheese until smooth on medium-low about 4 minutes scraping bowl during process. Gradually add sugar until it dissolves about 3 minutes minutes.
Add eggs one at a time until just incorporated. Scrape down the sides after each addition. Add vanilla and lemon/ lime juice. Optional: Add lemon oil to taste.

Stir in cream and sour cream.

Pour batter into prepared pan. Bake until sides are firm and center jiggles slightly.  Use wooden spoon and use it to hold door ajar for about 50-60minutes. Remove cake to cooling rack.  Cool to room temperature and unmold. Chill in refrigerator.

Top with shredded coconut and serve.

Note: To keep the cake from cracking while it bakes, make sure ingredients are at room temperature, do not over-beat and either add a pan of water to the bottom of the oven or cook the cheesecake in a water bath.
Bon Appetit!


Fresh New England

Get inspired to love & support local food. We have some great ideas sprouting up so browse our site for more delicious finds.

  1. So beautiful, El. Your Spring images made me catch my breath in wonder. 🙂 My daily walks do much to settle my spirit as well, especially when there is so much grief and pain happening throughout the world. Centering ourselves in this way is so important. Beautiful.

  2. This looks so refreshing! I love the lemon lime combination with the strawberries. I may try making this for Father’s Day. I love, love, love the flower pictures.

  3. A beautiful cake, El. More importantly, your message about allowing the serenity of nature to clear your mind. Thank you for transporting me to your part of the world… I enjoyed our morning walk.

  4. El, the news over the past few months has been unreal. One horrible, bizarre tragedy after another. It’s left me feeling unsettled beyond words. What a pleasure to click on your log and see such inspirational photos. Beautiful, serene and oh cheesecake too!

  5. I like the fact that you’re always informed about what’s happening in the world, El, and that you empathise with the people suffering or struggling. That’s a good quality to have.
    Your cheesecake, as all your sweet creations, is beautiful. Would you believe me if I told you I’ve never made a cheesecake before?
    Last but not least, I really enjoyed the quote from Thoraeu. So true.

  6. I had to wait for a space to enjoy the read… and just found it. Your photos continue to get better and better… and the message I can completely relate to, as well. And the cheesecake! YUM!

  7. It certainly is a unsettling time! I’m so glad that I can take a stroll through the garden and settle down. Working in the kitchen helps too – when I’m not under pressure to cook.

    What a beautiful and delicious cheesecake and I love the citrus and berries.

  8. So with you on this El! Life can be filled with such tumult, that I’m grabbing hold of each moment of peace filled joy that I can find! Cheesecake included! : )

  9. One of my absolute favorite things in summer is an old Bon Appetit recipe for a frozen lime cake with fresh fruit… this reminds me of it. Brilliant dessert when the weather gets sultry (not cold, damp and wet like now).
    Will give this one a try soon.

  10. This is so pretty. I know how you feel. Every time we turn around something whack is happening. Makes me glad for good people like you. The cheesecake is so beautiful too.

  11. Yes, breathe in all the beauty that’s around us, lest it disappears before we set eyes on it. Love your meanderings amongst spring’s finest, and I would not deny myself the pleasure of savoring a piece of that delicious cake! Thank you for sharing,

  12. Oh El, this is simply lovely, and has made me smile. Love the bright spring photos, they make me feel like I took that morning walk with you. And who doesn’t love homemade cheesecake. Perfection.

  13. Nature is Gods very thoughtful escape from the ugliness we have created in our
    Your Lovely photos and cheesecake have captured that beauty.

Leave a Reply

Your email address will not be published.