Super Sour Diesel Cheesecake with Raspberry-GG#4 pudding
by Clay Inscoe for True Terpenes.
1.5 cups graham cracker crumbs
.5 cups cornmeal
2 T sugar
6T butter, melted
1.5 lbs cream cheese, room temp.
8T butter, room temp
1.25 cups brown sugar
6 drops True Terpenes super sour diesel terpenes
.5 cup sour cream
.25 cup heavy cream
50mg THC worth of cannabis tincture
250g raspberry puree
250g simple syrup (4:1 ratio of water to sugar- simmer to dissolve and cool)
5g agar agar
3 drops True Terpenes GG#4 terpenes
Cheesecake crust: preheat oven to 350F. Butter the inside of a 10” spring form pan and line bottom and walls with parchment paper. In a bowl, mix all the crust ingredients with a fork until crumbs are uniformly moist. Using your hands press the crumb mix into the pan on the bottom, about ½ inch thick. Bake about 8 minutes or until its just starting to get a little color around the edges. Allow to cool.
Filling: In a mixer combine the cream cheese butter and sugar and mix with the paddle until very smooth, scraping sides as needed. Add the vanilla, terpenes, tincture and sour cream then continue to mix while adding eggs one at a time. One mixture is just combined evenly, pour the filling into the prepared crust and bake for 20 minutes at 350F. Drop the oven to 300F bake for 20 minutes, then drop to 250F and bake 20 minutes more. Finally drop the oven to 225F and bake until the cake is just set and still has a little jiggle in the center. Remove and allow to cool. Yields 10 portions at 5mg THC each.
Raspberry Pudding: In a small pot, whisk together the raspberry puree and the simple syrup. While whisking slowly, begin to adding the agar a little at a time until fully incorporated. Whisking constantly, bring mixture to a boil and turn down to a high simmer. Once boiling cook for a full two minutes then remove from the heat and whisk in the 3 drops of GG#4 terpenes. Allow mixture to cool in the fridge until it sets into a firm gel, a few hours. Blend the gel in a blender on high until smooth.