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How To Make Weed Cheesecake
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How To Make Wow Factor Weed Cheesecake

5 from 1 vote
This New York Style Berry Cheesecake recipe twist on a traditional New York Style Cheese Cake with cannabutter and tincture. Enjoy this soft and creamy dessert with breakfast, lunch or dinner... and, of course, it's great for snacking on right out of the fridge.
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Prep Time 30 minutes
Cook Time 2 hours
Chill 6 hours
Total Time 8 hours 30 minutes
Servings: 8 peices
Course: Dessert
Cuisine: American
Calories: 686
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups Graham cracker crumbs
  • 1/3 cup cannabutter
  • 3 Tbsp sugar
Filling
  • 4 (8 ounce) blocks cream cheese
  • 2 cups sugar
  • 1/2 cup cannabutter
  • 1/2 cup sour cream
  • 5 large eggs
  • 1 egg yolk
  • 2 1/2 tsp lemon juice
  • 2 tsp vanilla
  • 1 1/2 tsp lemon zest
  • 1/4 tsp salt
  • 2 Tbsp strong tincture (optional)
Topping
  • 2 cups fresh or frozen berries
  • 1/2 cup sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp vanilla
  • 1/4 cup cannabutter

Equipment

  • Spring Form Pan
  • Aluminum Foil

Method
 

Getting Started
  1. Preheat oven to 325°F.
  2. Wrap outside of springform pan with foil.
  3. Find a baking pan or roasting pan that is larger than the springform pan that can hold the springform pan laying flat in 1 inch of water.
Make the Crust
  1. Mix graham cracker crumbs, melted cannabutter and sugar. Press mixture into the bottom of springform pan. Set aside.
Make the Filling
  1. In a large bowl or stand mixer, mix sugar, cannabutter and room temperature cream cheese until completely combined.
  2. Add vanilla, lemon juice, lemon zest, tincture and salt. Mix until completely combined.
  3. Add eggs one at a time and mix slowly until completely combined.
  4. Add sour cream and mix until combined being careful not to overmix.
  5. Pour batter into springform pan (on top of crust).
  6. Place the foil-lined springform pan inside larger pan and fill with water until it is 1 inch up the side of the springform pan. Place in oven on middle rack.
  7. Bake for 1 hour 45 minutes at 325°F. Turn off oven and leave cheesecake in the oven for 45 minutes. Remove from oven.
  8. Remove springform pan from water and set on cooling rack until it is cool enough to put in the fridge.
  9. Run a knife around the edges of the cheesecake. Cover tightly with plastic wrap and refrigerate for at least 6 hours. Remove cheesecake from springform pan.
Cheesecake Topping
  1. In a saucepan or frying pan, mix together fruit, sugar, vanilla and lemon juice. Heat to a boil over medium heat.
  2. Continue cooking on medium until mixture thickens. Remove from heat and add cannabutter, stir together.
  3. Allow mixture to cool slightly, then pour over cold cheesecake. Serve immediately.

Notes

Storing Cheescake

Store weed cheesecake in the fridge, covered, for up to one week. Also, you can wrap chilled cheesecake tightly in plastic and store in the freezer for up to 3 months.