Edibles Dark n' Dank Chocolate Cheesecake

Dark n' Dank Chocolate Cheesecake

Pot Dark Chocolate Cheesecake Recipe


  • Crust:
  • 1/4 cup melted cannabis butter
  • 24 chocolate wafer cookies (from one 9-ounce package)
  • 1 tablespoon sugar

  • Filling:
  • 1 9.7oz or 10oz bar of 70% Cocoa Bittersweet Chocolate
  • 4 (8-ounce) packages cream cheese, room temperature
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 large eggs

  • Topping:
  • 3/4 cup whipping cream
  • 6 ounces 70% Cocoa bittersweet chocolate, chopped
  • 1 tablespoon sugar
  • Chocolate curls(2 oz 70% chocolate grated)
  • Directions:

    Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch springform pan, must have 3 inch high sides. To make the crust, blend chocolate wafer cookies in a food processor until finely ground. Add in sugar and blend in as well. Add melted cannabis butter and process until well blended, for a few minutes. Press the crumb mixture in a thick layer on the bottom of the pan only. Bake for about five minutes, you should be able to tell when it is set. Let cool while preparing filling.

    To make the filling, stir the chopped chocolate in a metal bowl set over a saucepan of simmering water just until melted and smooth. Remove the bowl from over water and cool the chocolate until lukewarm but still liquid enough to pour. Blend room temperature cream cheese, sugar, and cocoa powder in processor until smooth. Blend in 4 eggs 1 at a time, and after mix in the lukewarm chocolate. Pour your filling over the crust in the springform pan and smooth the top with a spoon. Bake in the oven at 350 degrees Fahrenheit until the cheesecake center is set and just appears dry, about 1 hour. Make sure to check frequently during last 15 minutes to avoid overcooking. Allow to cool for 5 minutes before running a knife around sides of cake to loosen. Chill overnight.

    The last and final step to this incredibly dank chocolate cheesecake is the topping. To prepare the topping, stir the heavy whipping cream, 6 ounces chopped dark chocolate and sugar in a heavy medium saucepan over low heat until smooth. Allow to cool slightly. Pour chocolate mixture over the center of the cheesecake, spreading to within 1/2 inch of the edge and filling any cracks in the top. Chill in the fridge until topping is set, about 1 hour. To prepare chocolate curls, use a small paring knife and carve by hand from 2 oz dark chocolate. If you want you can use a cheese grater but with the knife it tends to look nicer. After an hour, transfer the cheesecake to a platter by releasing the springform pan sides. Once set on the platter, sprinkle the chocolate curls. Serve immediately or keep in the fridge. The cheesecake is good for three days in the fridge, if it lasts that long!

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