How to Make Infused Cheesecake That's Dosed Evenly in Every Slice

Cheesecake might be the perfect infused dessert. It bakes low and slow, the filling is smooth and dense so the dose spreads evenly, and you cut it into a fixed number of slices. Here's how I approach it.

The plan: 12 slices at 5 mg each

12 × 5 mg = 60 mg total. At 100 mg THC per gram, that's 0.60 g of nano powder for a 9-inch cheesecake.

Where the dose goes

Whisk the powder into 2 tablespoons of heavy cream until completely smooth. Then beat that infused cream into the cream cheese, sugar, sour cream and vanilla for a full minute — before the eggs go in. Once the eggs are added you mix gently, so the dose needs to be fully spread by then.

Bake low

Bake at 325°F (163°C), well under the 350°F limit for the ingredient, until the edges are set and the center still jiggles slightly. Then turn off the oven, crack the door and let it cool inside for an hour. Low heat is better for cheesecake anyway — fewer cracks.

Cut it right

Chill at least 6 hours. Before you cut, mark the top into 12 equal slices with a cake divider or a knife. Cut with a hot, dry knife. Equal slices mean equal doses.

Serve it responsibly

Mark the infused cheesecake clearly — a sign, a garnish, a dusting — so it's never mistaken for the regular dessert. Tell guests the dose per slice, and remind them to wait at least two hours before going back for seconds.

The full Classic Cheesecake recipe — crust, filling, timing and all — is in The Art of Nano Infusion, along with brownies, cookies and truffles. Get the ebook. Adults 21+.