Summary
E xperience the elegant fusion of fine dessert and cannabis cooking with this Cannabis-Infused Matcha Cheesecake. Decarboxylate cannabis before infusing it into cream cheese to activate the THC/CBD. Blending this with matcha, known for its vibrant hue and subtle earthiness, adds a refreshing depth to the creamy, cannabis-infused filling. Remember not to overmix the filling after adding eggs, as it might introduce air bubbles. Top-tip: use a water bath during baking to avoid cracks. Serve this novelty delicately, dusting it with extra matcha to amplify color and flavor. Store it correctly and enjoy responsibly for a delectable, slow-releasing cannabis treat. Remember, the key is to start with a small slice!
Ingredients
8 ounces cream cheese (softened)
2 tablespoons cannabis (finely ground)
1 ½ cups graham cracker crumbs
⅓ cup unsalted butter (melted)
¼ cup sugar
16 ounces cannabis-infused cream cheese (room temperature)
1 cup granulated sugar
1 cup sour cream
1 tablespoon matcha green tea powder, plus extra for dusting
4 large eggs
1 teaspoon vanilla extract
Steps
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Preparation of Cannabis-Infused Cream Cheese: Begin by decarboxylating your cannabis to activate the THC/CBD. Spread it on a baking sheet and bake at 245°F (118°C) for 30-40 minutes, stirring occasionally. Mix the decarboxylated cannabis into the softened cream cheese. Let it infuse for several hours or overnight in a cool, dark place, then strain through a cheesecloth-lined sieve, pressing to extract as much cream cheese as possible.
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Making the Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan, forming a compact, even layer. Bake for 10 minutes, then allow to cool. This crust provides a sweet, crumbly base that complements the creamy filling.
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Preparing the Cheesecake Filling: In a large bowl, beat the cannabis-infused cream cheese and granulated sugar until smooth. Add sour cream and matcha powder, blending until the mixture is uniform in color. The matcha not only lends its vibrant green hue but also a subtle earthy flavor that's distinctive and refreshing.
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Adding Eggs and Vanilla: cIncorporate eggs one at a time, beating just until blended after each addition. Stir in the vanilla extract. It's important not to overmix once the eggs are added, as this can introduce air bubbles and affect the cheesecake's texture.
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Baking the Cheesecake: Pour the filling over the cooled crust in the springform pan. To prevent cracks, place the pan inside a larger pan filled with an inch of water (a water bath) and bake at 325°F (163°C) for about 50-55 minutes, or until the center is set but still slightly wobbly.
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Cooling and Chilling: Turn off the oven, crack open the door, and let the cheesecake cool inside for an hour. This gradual cooling helps prevent cracking. Afterward, remove the cheesecake from the oven and water bath, then chill in the refrigerator for at least 4 hours, preferably overnight.
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Serving: Before serving, dust the top of the cheesecake with additional matcha powder for a burst of color and flavor. This not only enhances the matcha's presence but also adds a beautiful finishing touch.
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Storage: Keep the cheesecake refrigerated, and it will stay fresh for up to 5 days. Cover loosely with plastic wrap to prevent drying out.
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Enjoy Responsibly: As with all cannabis-infused edibles, start with a small slice to gauge its effects. It's essential to wait at least 2 hours to understand the full effects before considering more.