A soft and puffy snow cheesecake recipe
Cheesecake is often thick, rich, and difficult to eat if it’s too cold, but even straight from the freezer, this dessert is ready to enjoy, and every single bite will melt in your mouth the very instant it hits the tongue. It’s not sweet, but it is creamy and delicious. It’s also topped with the last thing you’d probably ever expect in a dessert, shredded cheddar cheese.
What is snow cheesecake?
Snow cheesecake isn’t your average slab from the grocery store. It’s unique because it comes with a soft spongy cake layer that is topped off with a hearty helping of cream cheese icing. Now, this sounds like the beginning of a truly decadent treat, and it is, but there’s a twist, and it’s that the whole thing is covered in cheese. No berries or more traditional toppings, but this unique combination is still somehow the perfect dessert.
The best cheesecake recipe
This treat isn’t quite like the rest, but it is ideal for real cheese lovers who enjoy a deep smoky taste with a hint of sweetness. It might not be normal, usual, or even appetizing at first if you’ve never had the privilege of trying a bite, but once you do, you’ll never want to go back to the regular, old version you used to love.
Preparation time: 30 minutes
Cooking time: 50 minutes
Chilling time: 1-2 hours
- 6 egg yolks
- 4 egg whites
- ½ cup caster sugar
- ½ cup all-purpose flour (or superfine)
- 1/3 cup cannabutter
- ¼ cup of cold water
Cheesecake frosting ingredients
- 1 ¼ cup cream cheese (brick)
- 1 cup shredded cheddar cheese
- 1 cup whipping cream
- ¾ cup condensed milk
- 9x9 Baking pan
- Parchment paper
- Large mixing bowl
- Electric mixer
- Bread knife
- Medium mixing bowl
- Silicone spatula
Preheat the oven to 325°F, and then line a 9x9 baking pan with parchment paper.
Add all of the cake ingredients except for the cannabutter to a large mixing bowl, and then use an electric mixer to beat them together until you’ve reached a smooth and lump-free consistency.
Now toss in the cannabutter and turn the mixer on high so that you can whip it all up until the batter is light and fluffy.
Pour the cake batter into the baking pan, then toss it into the oven to cook for 50 minutes.
Once the cake is finished cooking, it should be placed on a wire rack until it’s completely cool which may take a full hour.
Cut the cake in half horizontally with a large bread knife.
In a medium bowl, combine the condensed milk, cream cheese, and whipping cream with an electric mixer, and mix them together on high for 2-3 minutes.
Now pop the cake out of the pan, and then transfer it over to a cake plate before using the icing to stick the two just cut pieces together.
Spread all of the icing that’s left on top of the cake, smoothing it out as you go.
Take the grated cheddar cheese and sprinkle it all over the top of the cake until it’s gone. (Hint, there is no such thing as too much cheese)
Now your incredible snow cheesecake is ready to cut, serve and enjoy!
Storage tips and tricks
Though it might look like a regular layered cake, this recipe is made with cream cheese, so it does require constant refrigeration if you don’t want it to spoil. It should also be sealed up in either a cake storage solution or some saran wrap to keep the moisture in and everything else out. As long as you store it right, this cheesecake recipe will last up to 5 days chilled or 1 full month frozen solid.