→ BACK TO OVERVIEW ←

MARLEY PASSION CHEESECAKE

SERVES 12 (5 MG THC PER SERVING)

CHEESECAKE IS PURE NICENESS, RIGHT? I top mine with a passion fruit gel made with agar-agar instead of gelatin. Agar-agar is made from seaweed and is a cleaner choice for your body than gelatin. You can find it in the aisle at the grocery store or health food store where you find other Japanese items like nori and pickled plums (it usually comes in a small pouch and almost looks like crumbly chalk). Cheesecake is a great dessert for feeding large groups—it’s relatively quick to make and can be made in advance (a few days ahead is fine—just keep it chillin’ in the fridge), making your life as a host so much easier. Keep in mind that this isn’t one of those light and airy cheesecakes—this cheesecake is rich and dense and indulgent! I like to serve it at brunch, lunch, or early dinner rather than after supper late at night.

GRAHAM CRUST

2 cups graham cracker crumbs (from about 14 full crackers)

¼ teaspoon fine sea salt

7 tablespoons unsalted butter, melted

CHEESECAKE FILLING

24 ounces cream cheese or Neufchâtel (reduced-fat cream cheese), at room temperature

¾ cup granulated cane sugar

¼ teaspoon fine sea salt

Grated zest of 1 lime

⅓ cup heavy cream

2 tablespoons CannaOil, made with coconut oil

1 vanilla bean, split lengthwise

3 large cage-free eggs

PASSION GLAZE

⅔ cup passion fruit juice

1½ teaspoons agar-agar powder

1 teaspoon fresh lime juice

Whipped cream, for serving (optional)

  1. MAKE THE GRAHAM CRUST: Preheat the oven to 350°F.
  2. Combine the graham cracker crumbs and salt in a medium bowl. Use a fork to stir the crumbs while you pour in the melted butter, stirring until all of the crumbs are moistened, then turn them out into a 9-inch springform pan. Use the bottom of a measuring cup to spread the crumbs into an even layer across the bottom of the pan and up the sides too, then use the measuring cup to pat them down so they are compact.
  3. Place the crust in the oven and bake for 10 minutes. Remove from the oven and set aside. Leave the oven on, but reduce the oven temperature to 325°F. Once the pan is cool enough to handle, wrap the bottom with foil.
  4. MAKE THE CHEESECAKE FILLING: In a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, salt, and lime zest together on medium speed, stopping the mixer to scrape down the sides and bottom of the bowl as needed, until the sugar is no longer grainy, 1 to 2 minutes. Add the cream and CannaOil and then use the tip of a knife to scrape the vanilla seeds into the bowl. Beat until well combined. Add the eggs, one at a time, mixing well after each addition.
  5. Pour the filling into the crust and bake the cheesecake until the edges are set but the center jiggles slightly when the pan is tapped, about 1 hour. Turn off the oven and open the oven door a crack. Leave the cheesecake in the oven for 30 minutes. Remove the cake from the oven and cool to room temperature, 3 to 4 hours. Refrigerate until chilled.
  6. MAKE THE PASSION GLAZE: Bring the passion fruit juice and agar-agar powder to a boil in a small saucepan set over high heat. Once it comes to a boil, reduce to a simmer and cook on medium-high for 30 seconds (otherwise the agar-agar will not set the topping), then remove from the heat and stir in the lime juice. Pour the mixture into a medium bowl and cool 5 minutes, then pour the topping over the cooled cheesecake, tilting the cake to spread it evenly.
  7. Refrigerate the cheesecake for at least 8 hours or overnight. To serve, run a paring knife around the edges of the pan and release the springform sides. Cut the cheesecake into wedges and serve with dollops of whipped cream, if using.