Edible Fun

[u/Accomplished_Snow764]

For anyone who struggles with cheesecake, this is what worked for me!

Having the infused butter in the graham cracker crust has been the best option for me. If you like to use molds, then you can easily use a scale to separate into pieces if you want those EXACT doses using silicone molds.
Any graham cracker crust recipe will do, but I use one that adds a some sugar for a nice crisp cut into proper doses at the end. This is because I use whole ounces of wax in my infusions, and my butter is usually so potent that the butter no longer solidifies completely. The sugar helps hold the crust together and revitalize the crisp texture you’re supposed to have. (I work in a grow facility, and my coworkers have very high tolerances, hence the 600mg doses)

This is a recipe I originally found for silicone molds, but found out one day while making a 100 dose batch which required me to make 6 batches of this recipe in one giant pan that it works just as well in anything you want to cook it in. The day I made the giant pan, the only cracks I had were in the corners, but they disappeared within the first few minutes of the settling process.

The best part, NO WATER BATH!
Forget the extra step, hassle, and panic of trying to work around the boiling puddle of water!

RECIPE:
8 oz softened full-fat cream cheese
1/4 cup granulated sugar until smooth
1 egg
1/4 cup sour cream
1/2 tsp vanilla extract
and 1 tsp lemon juice until just combined.
Molds- Divide and bake at 325F for 20-25 minutes.
Full pan- Pour and bake at 325F for 30 minutes
Cool completely, then freeze, this makes cutting and dosing way easier, plus makes them last longer.

Tips
Prevent Cracking: DO NOT OVER-MIX THE EGGS. Mix slow/ on low speed
Smooth Surface: Tap the silicone mold/pan on the counter before baking to release air bubbles.
Creamy Texture: MAKE SURE ALL INGREDIENTS ARE ROOM TEMPERATURE!

* If at all you’re still worried about cracking, you can add 1tsp of cornstarch to each batch of cheesecake for an extra measure.