Decedent cannabis and thyme infused sweet potato cheesecake topped with a maple lemon skunk terpene, lime & orange zest whipped cream and fresh raspberries.
Cannabis and Thyme Infused Sweet Potato Cheesecake
Bake time 40 minutes at 300degrees F
Yields 12 slices with about 2 teaspoons cannabis infused cream cheese per slice
1 medium/large sweet potato, washed, oiled salted and baked whole until soft
1 recipe cannabis and thyme infused cream cheese (below), softened
3/4 pound (12 ounces) cream cheese, softened
3 tablespoon real maple syrup
1/2 cup brown sugar
1/2 cup sour cream
1/2 cup heavy cream
1/8 teaspoon turmeric
1/8 teaspoon nutmeg
pinch of salt
3 eggs
1/4 teaspoon maple extract
1 recipe Kashi Sweet Potato Sunshine Crust (below)- or- any crust you enjoy for cheesecake!
In mixer, beat cream cheese, cannabis and thyme infused cream cheese with sweet potato until smooth. Beat in turmeric, nutmeg, salt, sugar and maple syrup. Beat in maple extract, eggs, sour cream and heavy whipping cream; beating for 2 minutes. Pour over prepare crust. Bake at 300degrees F. for 40 minutes, turning at 20 minutes for even baking. Cool. Use a knife to loosen edges before releasing springform pan.
Whipped Cream and Topping
1 pint fresh raspberries
1/2 cup heavy whipping cream
1/2 teaspoon package of plain gelatin
2 tablespoon powdered sugar
1/2 teaspoon orange zest
1/2 teaspoon lime zest
1 drop Lemon Skunk Terpenes by True Terpenes
1/4 teaspoon maple extract
In mixing bowl, with beater attachment; whip cream, gelatin, powdered sugar, zest, terpenes and maple until still peaks form. Chill until ready to use.
Pipe whipped cream onto cheesecake in whatever desired decoration, placing fresh raspberries on top. See photos above for a decorating idea.
*Lemon Skunk contains 95% Limonene.
Kashi Sweet Potato Sunshine Crust
2 cups Kashi Sweet Potato Sunshine Cereal crushed
2 tablespoons butter, melted
Combine. Press into 10 inch springform pan. Bake for 5 minutes in 300degree F. oven. Cool.
Cannabis and Thyme Infused Cream Cheese
A sachet is a small, porous bag packed with materials- in this case cannabis and thyme sprigs, intended to interact with its atmosphere. This works perfect for infusing various different viscosities, such as a thicker cream cheese or anything you want to avoid the plant matter being directly incorporated into- soups and sauces that you don't want to strain, etc.
Need:
about 4 sprigs of fresh thyme, left whole
3.5 grams cannabis flower, broken up- no decarb needed
4 ounces softened cream cheese
4 tablespoons heavy cream
double layer of cheese cloth cut into square- enough to hold the broken up cannabis flower
1 mason jar with lid and ring
medium pot deep enough to submerge mason jar with water
Soften cream cheese. Break up cannabis flower. Use a square, double layer of cheesecloth (and one thin length of cheesecloth to tie sachet shut) to enclose cannabis flower and thyme sprigs into sachet. Tie off tightly. In mason jar, add cream cheese, heavy cream- mix well. Add cannabis sachet and ensure the cannabis is covered by the cream mixture. Place lid and ring on jar. Place jar into pot and fill with water, to cover cream cheese in jar. Bring to low boil and boil for 45 minutes.
Remove from heat and let cool for 10 minutes before removing lid carefully (there may be steam trapped inside). Let cool another 10 minutes before removing sachet. Remove sachet and place onto a small plate to cool until you can handle it. Scrape infused cream cheese out of mason jar into bowl. Once, sachet is cool enough, squeeze 'juice' out over cannabis infused cream cheese. You can place the sachet between 2 spoons and squeeze -or- just use your hands, but be sure it is cool enough, to avoid any burns! Mix well.
@SweetTerpenes
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