Cannabis Cuisine Cheesecake. Low Carb. Sugar Free

By Cannabis Cuisine Chef Desserts & Baked Goods

April 22, 2016

This is a sugar free, low carb cheesecake. Made with Cannabis Cuisine Butter crust, this pie will be a welcome dessert to any cuisine you serve!

Ingredients

Crust

1 cup almond flour

1/2 cup sugar substitute

3 Tbs unsweetened Cocoa

3 Tbs Cannabis Butter

Filling

3 packages cream cheese (room temp)

4 eggs (room temp)

1/2 cup sugar substitute

1.5 tsp lemon juice

1.5 tsp Vanilla extract

1/4 cup sour cream

1 Tbs unsweetened cocoa powder (optional)

Crust (pre-heat oven to 375)

1Combine Almond Flour, sugar and cocoa in bottom of 9" pie plate with a fork.

2Add 3 Tbs Cannabis Butter cut into small pieces.

3Place pie plate in microwave for 1-2 minutes until butter has melted.

4Blend the butter into the crust mixture with a fork until crust is moist.

5Using wax paper, press crust firmly into the pie plate evenly.

6Place crust in oven at 375 for 20 minutes.

7Set aside to cool

Filling (pre-heat oven to 400)

1Mix cream cheese until fluffy.

2Add sugar to cream cheese until well blended

3Add eggs one at a time until creamy

4TIP-scrape sides of bowl and bottom to ensure all ingredients mix well after adding each one

5Add sour cream and mix well

6Add lemon juice and vanilla and mix well

7Pour filling over crust

8Place in pre-heated oven, but reduce the heat to 200 degrees

9TIP- place a pizza stone in oven to keep oven heat even

10Bake at 200 degrees for 1.5 hours

11Remove from oven, let cool and refrigerate

Cannabis content may vary depending on the THC levels in your butter. Great served with strawberries and whipped cream!

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