Cherry cheesecake is an Indica-dominant hybrid with sticky bright green buds. This cross of Kimbo Kush and Cherry Pie has a denseness to the flower structure with healthy bulbous calyxes dusted with crystal-like trichomes from stem to tip.
This cultivar was grown outdoors, testing at 32% total cannabinoids, and happens to be high in myrcene and beta-caryophyllene.
The Cherry Cheesecake strain has a unique flavor and aroma profile. Breaking apart the large nugs released an aroma reminiscent of the deliciously sweet and slightly sour syrupy cherry topping you’d find saucily poured over a decadent piece of cheesecake. The slight cheesy undertones add to this aromatic effect.
As I ground up the flower, more of the tart, juicy notes came through, even a bit of a sugary berry aroma. I also detected minor notes of peppery pine in Cherry Cheesecake’s aroma, which were more prominent in the flavor profile, which makes sense, as the dominant terpene in this strain is caryophyllene. Other terpenes in this strain’s genetic make-up include pinene and ocimene. The smoke was heavy on the wood and spice and surprisingly smooth for how dense it was.
As far as the effect, this Cherry Cheesecake had me feeling calm, carefree, and a little smiley, especially behind the eyes. I felt an initial relaxing sensation through my neck and shoulders, and within minutes it had dripped through the rest of my body. I experienced the ease of tension in my face, shoulders, and wherever else my muscles needed to relax. Mildly sedating, but not for long, and testing at 26% THC, this mixture of cannabinoids had me feeling moderate relief for aches and pains and left me feeling creative and balanced instead.
I enjoyed using this Cherry Cheesecake to unwind after work and as a complementary way to relax my muscles before a yoga session.
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