IshmarRodriguez
Well-Known Member
Modified a normal receipe. Enjoy
What you will need:
6 Tablespoons of high grade prestrained cannabutter, made with at least
30 grams of regs or 15 grams of hydro.
1 1/2 cups graham cracker crumbles
24 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 pound white chocolate, melted
1 cup heavy cream
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken into small pieces
Heat oven to 350
Mix the gram cracker crust crumbs and 2tbps of melted cannabutter into a 9inch springform pan. Lightly place tinfoil over the top of the crust, just covering not touching. Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted white chocolate and pour over crust.
Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely. Chill for at least 4 hours. Remove rim.
Heat heavy cream, remaining cannabutter, and sugar in a heavy saucepan over medium-high heat. Stir to dissolve sugar crystals and then bring to a boil. Put chocolate pieces into a stainless steel bowl and pour boiling cream mixture over it and let stand for a few minutes. Stir until smooth and cool.
Cover the sides and top of cheesecake with the mixture and let cool overnight.
It tastes so good, but only eat one slice! Highly potent.
What you will need:
6 Tablespoons of high grade prestrained cannabutter, made with at least
30 grams of regs or 15 grams of hydro.
1 1/2 cups graham cracker crumbles
24 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 pound white chocolate, melted
1 cup heavy cream
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken into small pieces
Heat oven to 350
Mix the gram cracker crust crumbs and 2tbps of melted cannabutter into a 9inch springform pan. Lightly place tinfoil over the top of the crust, just covering not touching. Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted white chocolate and pour over crust.
Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely. Chill for at least 4 hours. Remove rim.
Heat heavy cream, remaining cannabutter, and sugar in a heavy saucepan over medium-high heat. Stir to dissolve sugar crystals and then bring to a boil. Put chocolate pieces into a stainless steel bowl and pour boiling cream mixture over it and let stand for a few minutes. Stir until smooth and cool.
Cover the sides and top of cheesecake with the mixture and let cool overnight.
It tastes so good, but only eat one slice! Highly potent.
