Hello:). I am so excited to share this recipe for this delicious cheesecake it’s the bomb! You can dose this up with extra THC if you like, this recipe will be approx 10 mg per slice, you can knock it down to 5 mg by omitting the infused heavy cream in the filling. Or if you would like to kick it up a few notches just top with infused whip cream! You can customize to your liking or tolerance.
Recipe : 12 Servings 5-10 mg per serving.
Pre-heat oven to 325 degrees. Fill a large 9×13 glass casserole dish up with water. Place on lowest rack.
12 oz frozen cherries.
2 tbsp sugar.
1/2 cup water.
2 tbsp cornstarch.
In a medium saucepan stir all ingredients till well combined. Cook over med heat till sauce comes to a boil and thickens. Cool.
1 1/4 cups graham cracker crumbs.
1tbsp unsalted butter.
1 tbsp unsalted canna butter.
1/4 cup sugar.
Melt butters on low heat. Mix ingredients together and press into a 9 inch springform pan, lightly greased. Place in fridge while preparing the filling.
3 8 oz pkgs of cream cheese at room temperature.
1/2 cup sugar
1 tbsp flour
1/4 cup heavy cream or 1/4 cup canna whip cream. This will increase the dosage from 5 mg to 10 per slice.
3 large eggs at room temperature.
1 tsp pure vanilla extract
In a stand mixer or electric hand held mixer, blend cream cheese and sugar till well mixed and no cream cheese lumps. Blend in flour. Add eggs one at a time. Slowly add the heavy cream or canna whip cream. Mix well. Pour on crust. Spoon 3 tablespoons of cherry sauce on top of crust and swirl in with the tip of a knife to create marbled effect.?
Bake for 55-60 min. Middle of cake will have some jiggle to it. Cool, cover with plastic wrap and place in refrigerator for at least 8 hrs before removing from pan.
Serve with remaining cherry sauce and whip cream.
Hope you enjoy making and serving this delicious cheesecake as much as l do.
*Dosage based on the strength of canna butter and canna whip cream. I use 10 grams of cannabis shake per 250 ml of butter or heavy cream.