This recipe is an inventive way of taking a regular cheesecake and putting a fun spin on it with different citrus and cheese options. Its saltiness adds an incredible depth of flavour and adds sodium naturally. Almost every cheesecake uses lemon juice to brighten up the dish, but with this cheesecake, you substitute lemon for Meyer lemon. Meyer lemons are sweeter and less acidic than a regular lemon because they are a cross between lemons and mandarin oranges. They go beautifully with desserts because of their sweetness, and are in season between November and March.
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