With the arrival of warm weather, desserts become lighter and more refreshing. To showcase some of the amazing fruit in store, I like to simplify my desserts to showcase the produce. I love cheesecake and I wanted to make one that was lighter than the traditional NY cheesecake that's popular. I love cream cheese, but sometimes it's a bit too rich for my taste. I opted for fromage blanc for that reason. It's also a great base to compliment fruit. Folded with whipped cream, this cake is airy and light. Pictured is a fromage blanc cheesecake mousse, blueberry compote, vanilla compote, vanilla cake, & sesame seed tuile. The cheesecake is tangy and light, with a spongy vanilla cake base. Topped with juicy blueberries, crunchy crumble, and nutty tuile, its a simple but satisfying end to a spring meal.