Infused or Traditional

Ingredients:

Crust

1½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup melted butter or infused butter/coconut oil

Cheesecake Filling

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

Berry Topping

2 cups mixed berries (strawberries, blueberries, raspberries, or blackberries)

2 tablespoons sugar

1 tablespoon fresh lemon juice

1 tablespoon cornstarch

2 tablespoons cold water

Directions:

Preheat oven to 325°F. Line an 8 x 8-inch baking pan with parchment paper.

In a bowl, combine the graham cracker crumbs, sugar, and melted butter (or infused butter). Press firmly into the prepared pan. Bake for 10 minutes, then cool.

In a large bowl, beat the softened cream cheese until smooth. Add the sugar, eggs, vanilla, and sour cream. Mix until creamy.

Pour the filling over the cooled crust and smooth the top. Bake for 30 to 35 minutes, or until the center is just slightly jiggly. Cool completely.

In a saucepan, combine the berries, sugar, and lemon juice over medium heat. Mix the cornstarch with the cold water, then stir it into the berries. Simmer for 3 to 5 minutes, until thickened. Cool.

Spread the berry topping over the cooled cheesecake. Refrigerate for at least 4 hours (overnight is best).

Cut into 16 bars and keep chilled until serving.

Optional Infusion

Where the Fun Begins:

Traditional Version: Use regular butter.

Infused Version: Substitute infused butter or infused coconut oil in the crust.

Suggested Potency: About 2 to 5 mg THC per bar for beginners.

Always label infused desserts clearly and keep them away from children and unsuspecting guests. 

GrammaWeed Says: “Whether your cheesecake is infused or not, the sweetest ingredient at any picnic is good company.”

CannaButter Recipe: https://BestCopyNow.com/lets-make-cannabutter/