Hello there. I don't think I've introduced myself. I am the Ganja Gourmand, and I'm here to guide you, both spiritually and emotionally, on your journey from amateur pot chef to culinary master. Last week, I taught you how to make cannabutter, the most versatile ingredient in your newly formed weed kitchen, and now you are ready to use my teachings. Here's the thing...when you made your cannabutter, I have no idea what kind of weed you used. You were cooking with it, so you should have used mids, but even so, your definition of mids and my definition of mids could be completely different.
Maybe you're fancy and you only use premium strains. Maybe you used some trash weed that you got from your neighbor Kevin who's 34, still lives at home, and has one raggedy looking plant drying out in his poorly made grow tent. Maybe he tried to charge you $50 for an eighth. Maybe you reluctantly agreed because there's no way you could sit through another Thanksgiving listening to your uncle's racist rants and your Grandma's blabbering about her 1940s high school without a little bit of herbal assistance. Maybe I'm projecting. The point is, there's no way for me to know the strength of the cannabutter you made, even though I told you how to make it. Also, there isn't any reliable way to test for potency short of using a laboratory. This presents a small problem. With that in mind, be careful when using it to cook and when eating err on the side of caution. Depending on what you made your cannabutter with, you could be making some incredibly potent edibles. Bonus: make sure you write down the strain of weed you used for future reference, this'll help you keep your cannabutter's potency vaguely consistent every time you make it. Okay, here we go.
The Ganja Gourmand presents: Weesecake...Weed Cheesecake...listen, it sounds like it should be easy to make a weed pun here, but that's just the assonance. It's actually really hard. It's a cheesecake that gets you high. You get it.
This slice is just for show. Please don't eat a piece this big.
1/4 cup melted butter
1-2 ounces of cannabutter (be conservative on your first try, for safety.)
1 1/2 cups graham cracker crumbs
1/8 teaspoon salt
1/4 cup confectioners' sugar
2 cups cream cheese (2 large packages)
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
Take a pie pan with an inside top dimension of at least 9" and a height of at least 1 1/4" and preheat the oven to 350˚ F.
Thoroughly mix all the crust ingredients and press them to the bottom and side of the pie pan. Make sure the crust is thicker on the bottom than on the sides.
Make the filling by first mixing the cream cheese and sugar until the mixture is smooth. Then mix in the eggs and vanilla. Mix with a mixer on low to medium speed. To avoid lumps, make sure the cream cheese is room temperature before mixing.
Pour the filling onto the pie crust and smooth it out. Put the pie pan onto a baking sheet. This prevents the bottom from burning and makes it easier to take out of the oven.
Place the cheesecake in the oven. Bake for 20 minutes then shield the crust with strips of aluminum and bake for an additional 10 minutes. Remove it from the oven let it cool. Once it's sufficiently cool, refrigerate it until you're ready to eat.