Zen Desserts: How to Make Cannabis-Infused Cheesecake
Elevate your dessert experience with a decadent cannabis-infused cheesecake. This rich and creamy cheesecake features a smooth, infused filling atop a buttery graham cracker crust. Perfect for special occasions or a luxurious treat, this cheesecake provides a delightful way to enjoy the benefits of cannabis.
Servings: 12 slices
Calories: 350kcal
Cost: Approx $25-$35
Equipment
- 9-inch springform pan
- Parchment Paper
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Aluminum foil
- Baking sheet
- Cooling rack
Ingredients
- 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup cannabis-infused butter (cannabutter), melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup cannabis-infused heavy cream (optional for extra potency)
Instructions
- Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted cannabis-infused butter. Mix until the crumbs are well-coated
- Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool slightly
- In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy
- Add the sour cream, vanilla extract, and cannabis-infused heavy cream (if using). Mix until well combined
- Add the eggs, one at a time, beating on low speed after each addition just until blended
- Pour the cheesecake filling over the pre-baked crust, spreading it evenly
- Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from leaking in during baking. Place the pan in a larger baking dish or roasting pan
- Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath
- Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until the center is almost set but still slightly jiggly
- Remove the cheesecake from the water bath and place on a cooling rack. Run a knife around the edges to loosen the cheesecake from the pan
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight
- Remove the springform pan sides before serving. Slice into 12 pieces and enjoy responsibly
Notes
- Adjust the amount of cannabis-infused butter and cream based on your desired potency and tolerance.
- Cheesecake can be stored in the refrigerator for up to a week or frozen for up to a month.
- Be sure to clearly label the cheesecake to prevent accidental consumption, especially by children or pets.
- Always start with a small portion to gauge the effects and avoid overconsumption.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fiber: 0.5g | Sugar: 22g
