At one end of the dessert spectrum is the cleansing, frosty sorbet—sharp and refreshing and crisp. At the other is the cheesecake, which, like a velvet turtleneck, is cushy and luxurious and really only appealing once the temperature drops below 60 degrees.
Cheesecakes are beloved and legendary and I have to be honest: While wooed by my love of dairy products, I tend to find cheesecakes exhausting. Not making them—that part is fun—but eating them. It’s a heavy end to what’s often, come the cooler months, a heavy meal, and the cake itself is regularly too sweet and served in wedges so large they seem to float on the dinner table like cruise ships.
from Food52 https://food52.com/blog/21396-how-to-make-cheesecake-without-a-recipe
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