Are you ready to sink your teeth into the ultimate carnivore delight? Say hello to the Carnivore Cheesecake — a dessert that’s so animal-based, it practically roars! This isn’t just any cheesecake; it’s a creamy, dreamy, and totally plant-free masterpiece that laughs in the face of sugar and embraces the unsweetened life. Imagine a dessert crafted entirely from the finest animal products, with not a single veggie in sight. This cheesecake is the perfect treat for those on a keto or carnivore diet, proving that you can have your cake and eat it, too — without any pesky carbs sneaking in.
But wait, there’s more! In this post, I’ll not only walk you through crafting this decadent delight, but I’ll also share some amazing keto and carnivore variations to keep your taste buds thrilled. Want to add a crust without breaking your carnivore code? I’ve got you covered with some inventive, animal-based crust ideas that will make your cheesecake even more irresistible.
So, preheat your oven, grease up that springform pan, and let’s embark on this deliciously wild adventure. Get ready to indulge in a dessert that’s as bold as your dietary choices, and stay tuned for more mouthwatering variations and crust suggestions that will take your Carnivore Cheesecake to the next level!
Ingredients
- 1 lb = 450 g plain full-fat cream cheese, softened
- 2 organic free-range eggs, at room temperature
- 4 oz = 115 g full-fat sour cream, at room temperature
- (softened butter for greasing)
Instructions
- Preheat the oven to 300 °F (150 °C).
- Grease an 8-inch (20 cm) springform pan generously with softened butter.
- Place the cream cheese in a mixer bowl. Beat with an electric mixer until fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the sour cream and mix until smooth. Don’t overmix.
- Pour the batter into the greased springform pan. Level the surface with a spatula.
- Place a shallow, oven-proof bowl on the lowest oven rack. Carefully fill it three-quarters full with boiling water.
- Place the springform pan with the cheesecake batter on the middle oven rack.
- Bake for 45 minutes, or until the edges are firm, but the center of the cake is still wobbly.
- Turn off the heat, but do not open the oven door. Let the cake sit in the oven for 1 hour.
- After 1 hour, remove the cake and let it cool to room temperature. Once cooled, place it in the fridge for 6 hours or overnight.
- Bring to room temperature 30 minutes before serving.
- Serve, for example, with whipped cream.
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| Nutrition information | In total | Per serving (makes 6 servings) |
| Protein | 44.7 g | 7.5 g |
| Fat | 155.0 g | 25.9 g |
| Net carbs | 16.0 g | 2.7 g |