Cannabis White Chocolate Raspberry Cheesecake tutorial
Cannabis White Chocolate Raspberry Cheesecake
Graham Cracker Crust:
3/4 c cannabis graham crackers (ground fine)
2 tbsp sugar
2 tbsp melted butter
Pinch of sea salt
12 oz frozen raspberries (or fresh if in season)
1/2 cup water
2 tbsp sugar
1 tbsp cornstarch
24 oz cream cheese (ROOM TEMPERATURE)
1 1/2 tsp vanilla
3/4 c sour cream
1 egg yolk
1 c sugar
4 oz white chocolate chips (melted over a double bowler and cooled to room temp)
Measure ¾ c crushed graham cracker crumbs (See recipe for cannabis graham crackers. Crush graham crackers in a food processor or manually in a ziplock bag) and combine with melted butter, sugar, and sea salt.
Mix together by hand until crumbly mixture forms. Press cannabis graham cracker crust into a 7 inch springform pan which has been lined with parchment paper. Place the crust in a 325°F oven for 15 minutes (or place in freezer for 20 while making cheesecake filling).
In a medium saucepan heat up ½ c water to a simmer. Add cornstarch and stir until dissolved. Add in sugar and frozen raspberries, bring to boil, and continue boiling for 5 minutes or until sauce has thickened up.
Strain sauce through a mesh strainer to remove seeds. Let cool before using to decorate cheesecake.
MAKE SURE ALL INGREDIENTS ARE ROOM TEMP
Start by melting the white chocolate over a double bowler. As soon as the white chocolate has melted, set aside and let cool to lukewarm, almost room temperature.
Beat the cream cheese on low with stand or handheld mixed for several minutes or until soft and creamy. Try to avoid whipping the cream cheese.
Mix together the cream cheese sour cream, vanilla and sugar on low speed until the texture is creamy and smooth.
By hand, stir in the eggs one at a time.
Pour the melted white chocolate into the batter and gently fold it in. Pour the batter into your springform pan, batter will come almost to the top.
Tap cheesecake pan against the counter to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Keep tapping until satisfied.
Decorate the top of the cheesecake with the raspberry sauce, creating a swirl pattern then using a chopstick for a spider web design.
Pour 1 and 1/2 Cups of water into the bottom of your instant pot. Place steamer rack in and set the time for 38 minutes. Let the water come to a boil, and then as soon as the water begins to boil, place cheesecake pan on the steamer rack right away. Cover with a foil tent to avoid extra water from condensing on top (optional).
Lock the lid and cook for 38 minutes. Let the pot release naturally for 18 minutes, and if the valve hasn’t dropped in 18 minutes, go ahead and do a quick release.
Blot any extra water on top with a paper towel. Let cool to room temperature for at least 1 hour. Remove from springform pan and remove parchment paper. Let sit, covered, in the fridge for 12-24 hours. Decorate with stabilized whipped cream and fresh raspberries.