Introduction and Making a Medicated No-Bake Heath Cheesecake

Hello, Steemit! This is my first post on here so I'm going to tell you guys a little bit about myself. My name is Brenda and I'm a young woman currently residing in Oregon. I love cooking, being outside, playing video games, and cannabis.

A while back I found a love for making edibles, but not just pot brownies and cookies like most people make. I like to push the limits of medicated foods and see what different foods I can medicate! I've always liked to challenge myself when it comes to food so when I discovered the joys of cooking with cannabis, I knew I found my passion. Because this is my first post, I also wanted to add a recipe and a tutorial for a medicated cheesecake I wanted to try and make last night, to show what I plan to post on Steemit most of the time.

My main method of putting weed in my food is medicated coconut oil, which the kind I used for this is very potent (I don't know the exact ratio of oil to cannabis), and it's what I'll be using in most of my posts. If you want to make this recipe or any others but you feel like it might be too strong, you can always replace some of the medicated product with with the same non-medicated product. Anyway, lets get started!

Medicated No-Bake Heath Cheesecake:

1 tbsp medicated coconut oil for the crust

Filling:
Based off of this recipe

16 oz cream cheese, room temperature
14 oz (1 can) sweetened condensed milk
1 tbsp vanilla extract
1-2 oz of Heath bits (or any toffee)
2 tbsp medicated coconut oil
1 tsp lemon juice

Topping:

1/4 cup medicated coconut oil
2-3 oz of Heath bits
Splash of milk (as needed)
1 tbsp sweetened condensed milk (optional)
1 tbsp cream cheese (optional)

Not pictured: vanilla extract

So first, if your oil isn't already melted down, you might want to run your hardened oil under some hot water while its in a watertight container until you have enough. This might take a while.

Directions:

First thing we're going to do is put a thin layer of oil on your gram cracker crust (I used store-bought, sue me). If you make your own feel free to replace the butter that binds the crust with medicated oil or butter.

Mix the cream cheese, condensed milk, vanilla, lemon juice, and medicated oil in a medium size bowl with a hand mixer. If you just use a whisk it will end up a bit lumpy like mine did.

Once the mixture is creamy, mix in most of the bits of heath, leaving some to put on top of the filling once in the crust.

Pour into pie filling, top with heath crumbs and refrigerate overnight. The recipe I based this off of says four hours but it was still a bit runny after twelve hours.

For the topping you're going to want to melt the coconut oil in the pan on low heat, once it's liquid add in the heath bits and milk stirring constantly and adding more milk as needed. If you want you can save a bit of the cream cheese and condensed milk to put in the sauce like I did. It gives it a smoother texture and brings out the toffee flavor.

Once the sauce has started to bubble, take off heat and let cool for about a minute.

Pour topping on to chilled cheesecake, chill for 30 more minutes and serve.

Review:

It turned out way runnier than I intended it to, and not having an electric hand mixer may have been the cause of that, but besides that, it turned out to be pretty decent. You could really taste the terpines in the filling and the sauce and it got my boyfriend and I pretty stoned. Even though this recipe didn't turn out to be exactly the way I planned it to, I was happy I made it. Like I said before, I enjoy to challenge myself with cooking and I definitely got my challenge.

Thank you for checking out my post! I hope I can continue to make posts like this because I really enjoyed documenting this!