Cannabis-Infused Basque Cheesecake
Basque Cheesecake Photography by Monica Lo
To say I’m obsessed with this burnt Basque cheesecake recipe is an understatement. I’ve made six of them in the past month! I’m also mildly lactose intolerant and a glutton for punishment. This recipe is adapted from Taste with the addition of cannabis-infused honey and Meyer lemon zest. I’ve been enjoying mine with a dollop of guava jam.
Basque Cheesecake Photography by Monica Lo
Cannabis-Infused Basque Cheesecake
Serves 8-10
Ingredients:
• 4 (8 oz) packages cream cheese
• 1 3/4 cups granulated sugar
• 1 Tbsp cannabis-infused honey
• 7 large eggs
• 1 tsp salt
• 1 cup heavy cream
• Zest of 2 meyer lemons
Directions:
1. Preheat oven at 500°F for at least 30 minutes. Use 2 large pieces of parchment paper to line a 10-inch cake pan with a removable bottom or 10-inch springform pan. Leave at least 2 inches of parchment paper hanging off the sides of the pan.
2. In the bowl of a stand mixer or in a large bowl (using a hand mixer,) add all ingredients and mix until uniform, at least 7 minutes. The mixture should be thick and homogenous.
3. Pour the batter into the prepared pan and place in the oven to bake at 500°F for 20 minutes, or until the top of cheesecake is dark brown. The center should jiggle like it is completely liquid underneath. The cheesecake will fall as it cools.
4. Chill for at least 5 hours in refrigerator before serving. The texture should be soft and fluffy around the exterior and soft in the center.
*Recipe adapted from Taste Cooking
