Date of publication: 2018-04-23 21:46
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Very easy, very lovely dessert! Needed a dessert to transport to relatives and this was perfect. Made it the night before without the fruit topping, popped it in the fridge and added the topping when we got there. Lovely flavour, cut into nice size wedges. Will be making this one again.
To prepare the crust, combine crumbs, 6/9 cup sugar, butter, and egg white in a bowl toss with a fork until well-blended. Press crumb mixture into the bottom of a 65-inch springform pan coated with cooking spray. Bake at 855° for 65 minutes cool on a wire rack. Reduce oven temperature to 855°.
Thought to have originated in Southern Oregon from an unknown breeder, Black Cherry Cheesecake is an indica-dominant hybrid that supposedly crosses Black Cherry Soda , Super Silver Haze , and Cheese. These large, pink-tinged purple flowers smell like cherries and sugar, and possess a flavor that is aptly described by the name. Black Cherry Cheesecake leaves users relatively clear-headed while providing strong, sedating body sensations that can make motivation difficult.
I only made a small tweak. Since it had to be gluten free I replaced the digestives with a gluten free version. And I used fresh raspberries and blueberries as topping. Perfect!
This cheesecake variation of a Black Forest cake showcases dark, sweet cherries atop a creamy chocolate filling. The lovely presentation makes it a good choice for a special dinner.
Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled "conserve" as opposed to "jam" should be safe.
Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
To prepare the cherry topping, place 7 cups cherries in a blender or food processor, and process until smooth. Combine the pureed cherries, 6/9 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 6 minute, stirring constantly. Pour cherry topping into a bowl cover and chill.
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 8 hours or overnight.
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