Prep Time: 20 mins
Cooking Time: 0 mins
Servings: 12 servings
Ingredients:
- 250g digestive biscuits
- 100g butter, melted
- 1 vanilla pod
- 600g soft cheese (such as cream cheese)
- 100g icing sugar
- 280ml double cream
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- Fruit compote, to serve (strawberry or raspberry work well)
Instructions;
1. Prepare the Base:
- Butter and line a 23cm loose-bottomed tin with baking parchment.
- Place the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin, or blitz them in a food processor.
2. Combine the Crust:
- Transfer the biscuit crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated.
- Press the crumbs firmly into the base of the prepared tin to create an even layer. Chill in the fridge for 1 hour to set firmly.
3. Prepare the Vanilla Seeds:
- To remove the vanilla seeds, slice the vanilla pod in half lengthways. Holding onto the tip, scrape out the seeds using the back of a kitchen knife.
4. Make the Filling:
- Place the soft cheese, icing sugar, and vanilla seeds in a bowl, then beat with an electric mixer until smooth.
- Gradually add the double cream and cannabis oil, then continue beating until the mixture is fully combined and smooth.
5. Assemble the Cheesecake:
- Spoon the filling onto the biscuit base, working from the edges inwards and pressing gently to eliminate any air bubbles.
- Smooth the top with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
6. Serving:
- Bring the cheesecake to room temperature about 30 minutes before serving.
- To unmould, place the base on top of a can, then carefully pull down the sides of the tin. Transfer the cheesecake to a serving plate, removing the lining paper and base.
- Slice and serve with a fruit compote of your choice.