Cannabis has been used as the source of nutritious food ingredients for over ten centuries now. Not just in India but also in many other countries famous worldwide for their excellent food, Cannabis has been used to create just damn good recipes. Cannabis has been gaining tremendous popularity in western countries. Still, a major fraction of the population remains oblivious to it.
Not just cannabis, cannabidiol is also an equally good source of nutrition. Cannabidiol, also known as CBD oil has been a great part of new creative recipes for the past few years. The most common edible food using cannabis still remains Bhang. Bhang is actually a sweet mixture of ground cannabis leaves and milk blended together. However, here in this article, we’d be sharing a delicious CBD cheesecake recipe using CBD oil.
CBD Cheesecake
Cakes and desserts have been the plethora of tremendously tasty cuisine for the past few decades. Here is a perfect CBD recipe to quench your hunger for some cheesecake bytes. This is an easy and perfect combo cream cheese, almond milk and crunchy cookie to soothe your taste.
Ingredients:
Base for Cookies
- Almond flour (1/2 cup)
- Vanilla essence (1/2 Tablespoon)
- Beaten egg (1)
- Unsweetened cocoa powder (4 tablespoons)
- Baking powder (1 tablespoon)
- Clarified butter (1 tablespoon)
Cheesy Cream Filling
- Cream cheese (1 cup)
- Vanilla bean paste (a pinch)
- Almond butter (1/2 cup)
- Vanilla extract (½ tablespoon)
- CBD Oil (5 droppers)
- Preheat the oven at 300 F.
- Blend together almond flour, baking powder, cocoa powder, salt, and vanilla extract. Add in clarified butter and beaten egg. Stir well until mixed properly into a thick batter.
- Scoop out the small portions onto butter paper and press them down into the shape of cookies.
- Bake the scooped cookies in the oven for about 12 to 15 minutes.
- Let the baked cookies cool down at the room temperature to let the cookies get crispy.
P.S. hot cookies are usually softer but turn crispy as they cool down gradually.
- Combine cream cheese, vanilla bean paste, almond butter, vanilla extract, and CBD oil in a mixer.
- Mix until you get a smooth texture.
- Crumble the cookies by folding and stirring them. Separate out 1/3 of the crumbs in a bowl.
- Scoop out the cheesy filling in small balls and pour them over the crumbled cookies. Make sure that they cover the cookies properly.
- Sprinkle out the remaining cookie crumbs over the cream cheese filling.
Keep your cheesecake in the freezer until it turns cold. Serve as you like.
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