
Deon’s Cheesecake
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Equipment
- Deep Dish Pie Plate
Ingredients
Cheesecake Filling
- 2 Packages of Cream Cheese 8 ounces per package
- 3 Whole Eggs
- ¾ Cup Granulated Sugar
- a Portion Size of Cannabis Infused Granulated Sugar per potency preference.
- 1 tsp Vanilla
Crust
- 1 Box Vanilla Wafer Cookies 40 count
- 2 TBS Granulated Sugar
- a Portion Size of Cannabis Infused Granulated Sugar per potency preference.
- 3 TBS Butter
- a Portion Size of Cannabis infused butter per potency preference
Topping
- ½ Cup Granulated Sugar
- a Portion Size of Cannabis Infused Granulated Sugar per potency preference.
- 1 tsp Vanilla
- ½ Cup Sour Cream (Yes, you read that right. Trust us.)
Instructions
- Order of mixing and assembly matters with this recipe.
- Start with the filling, then move to the crust and prepare the topping last.
- Pre-heat oven to 350℉
Cheesecake Filling
- In a mixer combine: 2 packages of cream cheese; 3 eggs; ¾ cup of sugar, infused sugar if using this method; and vanilla.
- Start mixer and blend mixture.
- Keep mixer mixing while preparing the crust. Keeping the mixer going is the secret to incorporating air into this mixture for a light, fluffy cheesecake texture.
Cheesecake Crust
- Crush entire box of vanilla wafer cookies. Use either a food processor or place the cookies in a zip storage bag and crush with a rolling pin or cooking mallet.
- Dump crushed cookie crumbs into bottom of pie dish.
- Mix in 2 TBS granulated sugar and/or infused sugar, if using this infusion method.
- Melt butter. If using infused butter, do NOT microwave butter to melt. Melt in a saucepan on the stovetop.
- Pour butter into cookie mixture and blend until all crumbs have become moistened.
- Press crumb mixture against bottom and sides of pie plate.
- Stop mixer that has been blending the cheesecake filling.
- Pour cheesecake filling into prepared pie plate.
- Bake cheesecake in oven at 350℉ for 30 minutes or until top is golden brown and center is set.
- Remove cheesecake from oven.
- Place cheesecake in freezer for 30 minutes.
- While cheesecake is setting, prepare cheesecake topping.
Cheesecake Topping
- In a small mixing bowl, hand whisk ½ cup of sugar; infused sugar, if using this infusion method; and ½ cup of sour cream. Yes, again, you read that right. It is delicious.
- Set to the side.
- Remove cheesecake from freezer after 30 minutes.
- Spread cheesecake topping across the top of the cheesecake sealing the edges at the crust.
- Place in refrigerator for 10 minutes. Serve after 10 minutes or store in fridge until ready to serve.




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