Super Sour Diesel Cheesecake with Raspberry-GG#4 Pudding

AuthorClay InscoeCategoryDifficultyIntermediate

Delicious super sour diesel cheesecake, complimented by a raspberry-GG#4 pudding with garden fresh herbs & strawberries. Guaranteed to impress even your worst critic which is usually yourself ; )

Yields10 Servings
Prep Time4 hrsCook Time1 hr 20 minsTotal Time5 hrs 20 mins

Crust
 1 ½ cups graham cracker crumbs
 ½ cup cornmeal
 2 tbsp sugar
 6 tbsp butter, melted
Filling
 1 ½ lbs cream cheese, room temp.
 8 tbsp butter, room temp.
 1 ¼ cups brown sugar
 2 tsp vanilla
 6 drops True Terpenes super sour diesel terpenes
 ½ cup sour cream
 ¼ cup heavy cream
 4 eggs, room temp.
 50 mg THC cannabis tincture
Raspberry Pudding
 250 g raspberry puree
 250 g simple syrup (4:1 ratio of water to sugar- simmer to dissolve and cool)
 5 g agar agar
 3 drops True Terpenes GG#4 terpenes

Cheesecake Crust
1

Preheat oven to 350°F/175°C. Butter the inside of a 10” springform pan & line bottom & sides with parchment paper.

2

In a bowl, mix the crust ingredients with a fork until crumbs are uniformly moist. Using your hands press the crumb mix into the pan on the bottom, about ½ inch thick.

3

Bake about 8 minutes or until its just starting to get a little color around the edges. Allow it to cool.

Filling
4

In a mixer combine the cream cheese butter & sugar, mix with a paddle attachment until very smooth, scraping down the sides as needed.

5

Add the vanilla, terpenes, tincture & sour cream then continue to mix while adding the eggs, one at a time. One mixture is just combined evenly, pour the filling into the prepared crust & bake for 20 minutes at 350°F/175°C.

6

Drop the oven to 300°F/150°C & bake for 20 minutes, then drop to 250°F/120°C & bake for 20 more minutes.

7

Finally, drop the oven to 225°F/105°C & bake until the cake is just set & still has a little jiggle in the center. Remove & allow to cool.

**Yields 10 portions at 5mg THC each**

Raspberry Pudding
8

In a small pot, whisk together the raspberry puree & the simple syrup. While whisking slowly, add the agar a little at a time until fully incorporated.

9

Whisking constantly, bring mixture to a boil & turn down to a high simmer. Once boiling cook for a full two minutes then remove from the heat & whisk in the 3 drops of GG#4 terpenes.

10

Allow mixture to cool in the fridge for a few hours or until it sets into a firm gel. Blend the gel in a blender on high until smooth.

 

Ingredients

Crust
 1 ½ cups graham cracker crumbs
 ½ cup cornmeal
 2 tbsp sugar
 6 tbsp butter, melted
Filling
 1 ½ lbs cream cheese, room temp.
 8 tbsp butter, room temp.
 1 ¼ cups brown sugar
 2 tsp vanilla
 6 drops True Terpenes super sour diesel terpenes
 ½ cup sour cream
 ¼ cup heavy cream
 4 eggs, room temp.
 50 mg THC cannabis tincture
Raspberry Pudding
 250 g raspberry puree
 250 g simple syrup (4:1 ratio of water to sugar- simmer to dissolve and cool)
 5 g agar agar
 3 drops True Terpenes GG#4 terpenes

Directions

Cheesecake Crust
1

Preheat oven to 350°F/175°C. Butter the inside of a 10” springform pan & line bottom & sides with parchment paper.

2

In a bowl, mix the crust ingredients with a fork until crumbs are uniformly moist. Using your hands press the crumb mix into the pan on the bottom, about ½ inch thick.

3

Bake about 8 minutes or until its just starting to get a little color around the edges. Allow it to cool.

Filling
4

In a mixer combine the cream cheese butter & sugar, mix with a paddle attachment until very smooth, scraping down the sides as needed.

5

Add the vanilla, terpenes, tincture & sour cream then continue to mix while adding the eggs, one at a time. One mixture is just combined evenly, pour the filling into the prepared crust & bake for 20 minutes at 350°F/175°C.

6

Drop the oven to 300°F/150°C & bake for 20 minutes, then drop to 250°F/120°C & bake for 20 more minutes.

7

Finally, drop the oven to 225°F/105°C & bake until the cake is just set & still has a little jiggle in the center. Remove & allow to cool.

**Yields 10 portions at 5mg THC each**

Raspberry Pudding
8

In a small pot, whisk together the raspberry puree & the simple syrup. While whisking slowly, add the agar a little at a time until fully incorporated.

9

Whisking constantly, bring mixture to a boil & turn down to a high simmer. Once boiling cook for a full two minutes then remove from the heat & whisk in the 3 drops of GG#4 terpenes.

10

Allow mixture to cool in the fridge for a few hours or until it sets into a firm gel. Blend the gel in a blender on high until smooth.

Super Sour Diesel Cheesecake with Raspberry-GG#4 Pudding

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