Ingredients:
For the Crust:
- 200g digestive biscuits or graham crackers, crushed
- 100g unsalted butter, melted
- 50g granulated sugar
For the Filling:
- 900g cream cheese, softened
- 250g granulated sugar
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon zest (optional)
- 2 tablespoons cannabis oil (adjust based on desired potency)
- 4 large eggs
- 250ml sour cream
- 125ml heavy cream
Instructions:
Preparing the Crust:
1. Preheat Oven: Preheat your oven to 175°C.
2. Combine Ingredients: In a medium bowl, mix the crushed digestive biscuits, melted butter, and granulated sugar until the crumbs are evenly moistened.
3. Form the Crust: Press the mixture firmly into the bottom of a 23cm springform pan, using the bottom of a glass or spoon to create an even layer.
4. Bake the Crust: Bake in the preheated oven for 10 minutes. Remove and let cool while you prepare the filling.
Preparing the Filling:
1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
2. Add Sugar, Flour, and Flavourings:
- Gradually add the granulated sugar and flour, beating until well combined.
- Add the vanilla extract, cannabis oil, and lemon zest (if using), mixing until fully incorporated.
3. Add Eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid over mixing to prevent cracks.
4. Add Sour Cream and Heavy Cream: Add the sour cream and heavy cream, beating on low speed until smooth and creamy.
Assembling and Baking the Cheesecake:
1. Prepare Water Bath:
- Wrap the bottom of the springform pan in aluminium foil to prevent water from seeping in.
- Place the springform pan in a larger roasting pan.
2. Pour the Filling: Pour the cream cheese filling over the cooled crust, spreading it evenly.
3. Bake:
- Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Carefully transfer the pan to the oven and bake at 175°C for 55-65 minutes, or until the centre is almost set but still slightly jiggly.
4. Cool Cheesecake:
- Turn off the oven, leaving the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
5. Chill: Once fully cooled, refrigerate for at least 4 hours or preferably overnight.
Serving:
1. Release from pan:
- Run a knife around the edge to loosen it from the pan, then remove the springform pan ring.
2. Slice and Serve:
- Slice with a sharp knife, wiping the knife clean between cuts for neat slices. Serve plain or with toppings like fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce.
Tips:
- Make sure all filling ingredients are at room temperature for a smooth, creamy texture.
- Avoid over mixing to prevent air bubbles and cracks.
- Baking in a water bath helps prevent cracks and ensures even baking.