You know what they say: When life hands you a cold, rainy day in February, make Meyer lemon cheesecake.

I don't know about you, but I've been happily tripping over Meyer lemons for weeks now at the grocery, so when I spied this recipe the other day on Food 52, I was ready.  Creamy and delicious, not too sweet, but not too tart either, my initial reaction to reading it was that it just might be the perfect way to banish the reality of it still being February and happily, I was right. It came together in a jiff, and the only trauma was waiting for it to cool because the Meyer lemonyness suffusing my kitchen proved to be almost irresistible.