Indulge in a creamy, rich dessert that perfectly aligns with a carnivore or keto lifestyle. This Carnivore Cheesecake is made entirely from animal-based ingredients, free of sugar, and designed to satisfy your sweet cravings without compromising your dietary goals.
Why Choose Carnivore Cheesecake?
For those following a carnivore or keto diet, traditional desserts are often off-limits due to their high sugar and carb content. This cheesecake uses only animal-based ingredients to create a creamy, tangy, and satisfying dessert that’s low in carbs and high in healthy fats.
Key Benefits
- Low-Carb: Ideal for keto and carnivore dieters.
- Rich in Healthy Fats: Made with cream cheese, eggs, and sour cream for satiation.
- No Added Sweeteners: Completely unsweetened for purists avoiding artificial additives.
- Customizable: Easily tailored with creative variations to suit your preferences.
Ingredients
Cheesecake Base:
- 1 pound (450 g) cream cheese, softened
- 2 large eggs
- 4 oz (115 g) full-fat sour cream
- Butter for greasing the pan
Optional Additions:
- Full-fat Greek yogurt (as a sour cream substitute)
- Vanilla extract (for a hint of flavor)
- Ground pork rinds or crispy bacon crumbs mixed with butter for a savory crust
How to Make Carnivore Cheesecake
Step 1: Prepare the Workspace
- Preheat the oven to 300°F (150°C).
- Generously grease an 8-inch springform pan with softened butter.
Step 2: Make the Batter
- Soften the Cream Cheese: Let the cream cheese sit at room temperature until softened.
- Mix Ingredients: In a large bowl, beat the cream cheese with an electric mixer until light and fluffy.
- Add Eggs: Mix in the eggs one at a time, ensuring each is fully incorporated.
- Blend Sour Cream: Gently mix in the sour cream until smooth. Avoid overmixing to prevent air bubbles.
Step 3: Bake the Cheesecake
- Pour Batter: Transfer the batter into the greased springform pan and smooth the surface with a spatula.
- Set Up a Water Bath: Place a shallow, oven-safe bowl filled with boiling water on the oven’s lowest rack. This creates steam to prevent cracks.
- Bake: Place the springform pan on the middle rack and bake for 45 minutes, or until the edges are firm and the center is slightly wobbly.
- Cool Gradually: Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly and maintain its structure.
Step 4: Chill
- Let the cheesecake cool to room temperature.
- Refrigerate for at least 6 hours or overnight to allow the flavors to meld and the texture to firm up.
Pro Tips
- Use room-temperature ingredients for a smooth batter.
- Avoid overmixing to prevent cracks.
- High-quality cream cheese and sour cream enhance flavor and texture.
- For extra indulgence, top with whipped cream or melted butter.
FAQs
Can I Add Sweeteners?
Yes, you can add keto-friendly sweeteners like monk fruit or erythritol if desired.
Can I Make It Ahead?
Absolutely! This cheesecake tastes even better after a day in the fridge.
How Do I Prevent Cracks?
Use a water bath and let the cheesecake cool gradually in the oven.
Can I Freeze It?
Yes, it freezes well. Wrap tightly in plastic wrap and store in an airtight container.
Servings: 6
Prep Time: 15 minutes
Cooking Time: 1 hour 45 minutes
Total Time: 2 hours
Ingredients
- 1 lb (450 g) plain full-fat cream cheese, softened
- 2 large eggs, room temperature
- 4 oz (115 g) full-fat sour cream, room temperature
- 2 tbsp softened butter (for greasing)
Directions
1. Preheat and Prepare Pan
- Preheat your oven to 300°F (150°C).
- Generously grease an 8-inch (20 cm) springform pan with softened butter.
2. Prepare the Batter
- Place the softened cream cheese in a mixing bowl. Beat with an electric mixer on medium speed for about 5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the sour cream until smooth, being careful not to overmix to maintain a creamy texture.
3. Set Up a Water Bath
- Place a shallow oven-proof dish on the lowest oven rack and fill it three-quarters full with boiling water. This will create steam, helping to prevent cracks in the cheesecake.
4. Bake the Cheesecake
- Pour the batter into the greased springform pan and smooth the top with a spatula.
- Place the pan on the middle oven rack and bake for 45 minutes. The edges should be firm, while the center remains slightly wobbly.
- Turn off the oven and leave the cheesecake inside for 1 hour to rest. Keep the oven door closed during this time.
5. Cool and Chill
- Remove the cheesecake from the oven and allow it to cool to room temperature.
- Transfer to the refrigerator and chill for at least 6 hours or overnight for best results.
6. Serve and Enjoy
- Before serving, let the cheesecake sit at room temperature for 30 minutes.
- Optionally, top with whipped cream or a drizzle of melted butter for added richness.
Nutrition Facts
Servings: 6
- Fat: 259g
- Carbohydrates: 2.7g
- Protein: 7.5g
Enjoy this rich, creamy cheesecake that’s perfectly suited for your carnivore or keto lifestyle!
