Infused Raspberry Rhubarb Cheesecake Bars
- 1 tablespoon unsalted butter
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened at room temperature
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 250 mg of cannabis oil or hash oil
- 1 teaspoon vanilla extract
- 10 ounces rhubarb, sliced
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 cup raspberries
Preheat oven to 325 F. Line an 8×8-inch square baking pan with parchment, leaving enough to hang over the edges so the contents can be lifted out of the pan after baking. Grease with unsalted butter; set aside. Combine graham cracker crumbs, sugar and melted butter until all crumbs are moist. Lightly press crumb mixture into prepared baking dish.
Using a mixer, beat cream cheese until smooth and add sour cream, cannabis oil or hash oil and beat for 1 minute. Add the eggs, one at a time to cream cheese mixture, mixing well after each addition. Beat in extract.
Spoon cream cheese mixture into the prepared crust, smoothing to completely cover. Bake for 35 to 40 minutes, until center no longer moves and edges are just starting to turn a light golden color. Remove from oven.While cheesecake is cooling, make the compote by combining rhubarb, sugar and ½ cup water in a saucepan. Cook on medium heat until tender. Mix a tablespoon water into the cornstarch to make a slurry and whisk into rhubarb to thicken. Remove from heat and fold in raspberries. When mixture is cool, spread across the cheesecake and refrigerate for at least a few hours.
To serve, lift the parchment from the pan and slice into 12 servings, each about 20 mg THC.
Recipe courtesy of Leilani Kaloha, Chronic Desserts