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Definitely not your grandma’s cheesecake | Cannabis recipe

Definitely not your grandma’s cheesecake | Cannabis recipe

By Danielle Guercio The Fresh Toast

Cheesecake is my favorite memory of my star-baker grandma. She makes such good cakes and pies. I could definitely see her on the Great British Baking Show!

Her red raspberry cheesecake was always my go-to, with fresh and barely sweetened whipped cream surrounding each tart and rich morsel of the cake itself. I always loved gathering tips when she is at the oven.

One thing I learned from her is that cheesecake should not be no-bake. It’s too delicious when done the right way! There’s nothing wrong with cutting corners when you have to, but if you are going to take the time to make cannabutter, you’ll want the best-tasting cake possible, not a sugary cop-out.

Cannabis cheesecake bites

Makes 48 bites; 4mg THC per bite

2 blocks cream cheese

1 cup Graham cracker crumbs

½ cup plus 2 tablespoons sugar

2 eggs

1 teaspoon vanilla bean paste

⅓ cup cannabutter*

Take the butter and cream cheese out to soften while you prepare your molds. Mist silicone square molds with cooking spray. Don’t use a complicated mold, as it won’t hold its shape after removal. Use them with cookie sheets or baking sheets so you can take them out of the oven easily.

Preheat the oven to 350 degrees Fahrenheit. Mix the Graham crumbs, two tablespoons of the sugar and the cannabutter until the crumbs are wet. Press one teaspoon each into the bottom of the molds.

Use an electric mixer with a high-sided bowl to whip together the sugar and cream cheese. Add the vanilla and one egg at a time. Stop once the mixture is uniform — too much air will change the texture of the dessert.

Pour evenly over the crumbs and clean the edges with a spatula. Bake for 4 minutes before rotating the trays and continuing for another 4 minutes. Check the center of one with a toothpick — if it comes out mostly clean, you can remove. If you want to go for a little longer, 4 more minutes should be the max to make sure it stays soft.

Refrigerate overnight or for at least 3 hours before removing from the mold. Serve two at a time and drizzle with some toppings if you like.