salted-caramel-cheesecake

Salted Caramel Cheesecake with Cheddar Cheese Apple Crust

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Ingredients

Graham crumb
  • 1 cup graham cracker crumb
  • ¼ cup unsalted butter
  • ¼ cup sugar
  • ¼ cup crumbled dry aged cheddar – crumbled
  • ½ tsp fine ground roasted cannabis
Roasted cannabis
  • 3.5g dried cannabis bud
  • baking sheet
  • parchment paper
  • cannabis grinder/ bud buster
Cheesecake
  • 250g cream cheese (1 cup)
  • ½ cup dulce de leche + 1tsp sea salt OR salted caramel
Salted caramel
  • ½ cup sugar
  • 1 cup 35% cream
  • 1 tsp salt

Cooking Instructions

MAKES 8 Portions

TIME: 40 Min

  • For the graham crumb:

    In a small pot, melt the butter and stir in the roasted cannabis. Once combined, remove the cannabutter from the heat.

    In a separate bowl, combine the graham crumb, crumbled dry aged cheddar, sugar and melted cannabutter and mix until well combined. This should be a mixture of fine crumbs and some small pieces of cheddar cheese.

  • For the roasted cannabis:

    Grind your cannabis in a clean, handheld grinder. The sharper teeth will cut the cannabis easier, allowing the oil to flow through the cuts and giving the finished infusion a nice, clean and smooth taste.

    Add ground cannabis to a baking sheet and gently roast at 220-240F for 20-40 minutes. Set aside until needed.

  • For the cheesecake:

    Using a stand or hand mixer, beat the cream cheese until smooth. Add in ½ cup of dulce de leche or salted caramel and mix until smooth.

  • For the salted caramel:

    Using a thermometer, bring sugar to a temperature of 345F, then add cream and salt.

    Once cream is added, the mixture will boil very rapidly. Reduce by half and strain using a fine mesh strainer.

  • To plate:

    Place a spoon in warm water to make it easier to scoop out the cheesecake mousse.

    Divide the cheesecake mousse equally between 8 dessert bowls.

    Spoon 2 tbsp of graham crumb mixture on top of each cheesecake portion, and top with sliced apple and rosemary to garnish.

recommended strains

An indica strain high in terpinolene, myrcene and limonene.

About the Chef

John MacNeil, Corporate Red Seal Cannabis Chef at Namaste, has a long list of credentials and experience that qualify him as a master of molecular gastronomy. Inspired by the freshness and quality of ingredients at local markets in his hometown of Cape Breton, Nova Scotia, Chef MacNeil went on to study Culinary Arts at Charlottetown’s Holland College and obtained his Red Seal certification in 2004. He further developed his culinary skills under Chef Urs Thommen in Switzerland, where he learned to apply classical European techniques to his dishes.

Chef MacNeil has an impressive track record of achievements in fine dining, including stints as Executive Chef in several high-end restaurants across Canada. He was named Best Chef 2012 by Avenue Magazine, and later received accolades for a restaurant he founded in Calgary called Black Pig Bistro, including Best New Restaurant 2014 (Avenue Magazine) and recognition as one of Canada’s 100 Best Restaurants 2015 (Canada’s 100 Best). His foray into entrepreneurship continued as he co-founded reTreat Edibles, where he found his true calling in developing cannabis infused foods that combine the natural flavour compounds (terpenes) of cannabis with top quality ingredients.


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