White Chocolate Cannabis Cheesecake
No-bake white chocolate cheesecake recipe with a biscuit base and cannabis butter, ideal for serving in small portions and consuming responsibly.
Utensilios
- Springform cake pan
- Large mixing bowl
- Small saucepan or pot
- Spatula or silicone scraper
- Spoon or hand whisk
- Food processor, mortar and pestle, or rolling pin to crush the biscuits
- Small glass or container to hydrate the gelatin
- Microwave or double boiler to melt the white chocolate
- Kitchen scale or measuring tools
- Thin knife for unmolding and slicing the cake
Ingredientes
For the base
- 12 Digestive biscuits
- 75 g Cannabis butter
For the filling
- 250 g Cream cheese
- 400 ml Light whipping cream
- 75 g White chocolate
- 2 Or 3 tablespoons of unflavored powdered gelatin
- Sugar to taste
For the topping
- 200 g Peach jam
- 1 1 tablespoon of unflavored powdered gelatin
Elaboración paso a paso
- Crush the digestive biscuits until you get a fine texture.
- Melt the cannabis butter over low heat or in the microwave for a few seconds.
- Mix the melted butter with the crushed biscuits until a compact base forms.
- Press the mixture into the bottom of the cake pan and refrigerate for one hour.
- Melt the white chocolate slowly, making sure it does not burn.
- In a saucepan over low heat, combine the cream, cream cheese, white chocolate, and sugar.
- Hydrate the unflavored gelatin in half a glass of water for a few minutes.
- Add the hydrated gelatin to the mixture and stir without letting it boil.
- Remove from the heat, let it cool slightly, and pour the filling over the biscuit base.
- Refrigerate the cheesecake for several hours, preferably overnight.
- Gently heat the peach jam and add the hydrated gelatin.
- Gently heat the peach jam and add the hydrated gelatin.
Notes
NUTRICIÓN
Serving: 152gCalories: 466kcalCarbohydrates: 38.3gProtein: 9.1gFat: 30.7gSaturated Fat: 18.6gSodium: 0.6mgFiber: 0.9gSugar: 25.7g
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