Monday, June 20, 2011

Cannabutter Cheese Cake

The Cannabutter Cheese Cake is a light, sophisticated cake with a medium-long preparation time due to the refrigeration period, but it definitely compensates the hard work with it's long lasting high and refreshing taste.


85 g warm cannabutter, plus some butter to grease the tray
140 g plain biscuits
2 tablespoons powdered sugar


800 g cream cheese (the fatter, the better)
250 g sugar
3 tablespoons flour
2 tablespoons lemon juice
3 large eggs
1 yolk
200 g fat sour cream
zest of one lemon


200 g fat sour cream
3 tablespoons sugar
2 tablespoons lemon juice


1. Grease the baking tray with butter, then sprinkle some flour and carefully cover it with parchment paper. In a bowl, break the biscuits and mix them with the cannabutter and powdered sugar. Arrange the dough
evenly on the bottom of the pan, preheat your oven, then put the tray inside for 10 minutes at low heat. Remove the tray and let it cool.
2. Leave the oven on, at medium heat. In a bowl, beat the cream cheese using a mixer on medium speed for 2 minutes. Set the mixer on the lowest gear, then add sugar, flour and a pinch of salt. Add the vanilla, lemon and lemon peel. One at a time, add the eggs. Add the yolk and mix gently.

3. With the mixer set at the lowest speed (very important), add the cream. Mix gently. The composition must be dense.

4. Put the cream cheese over the dough and bake at medium heat for 10 minutes. Reduce the heat to minimum and leave the cake in the oven for another 20 to 25 minutes.

5. Let the tray cool for 2 hours, then transfer the cake on a platter. Leave it in the refrigerator for at least 8 hours.

6. Before serving, prepare the topping. Beat the cream with sugar At the end add lemon juice.

Note: It's very important how you beat the cheese. The composition must be slowly beaten in order to not incorporate air. All the ingredients should be at room temperature, especially the eggs.

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