This Carnivore Cheesecake is a rich and creamy treat that fits perfectly within a zero-carb or ultra-low-carb lifestyle. Made with only animal-based ingredients, it delivers all the satisfying flavor of traditional cheesecake without any plant-based fillers or sugars.
Ingredients:
- 16 oz cream cheese (softened)
- 3 large eggs
- 1/2 cup butter (melted)
- 1/2 cup heavy cream
- 1 tsp vanilla extract (optional, if tolerated)
- 1/4 cup powdered egg white (for extra firmness, optional)
- 1-2 tbsp beef gelatin (for structure, optional)
- Pinch of salt
Instructions:
- Preheat the oven to 325°F (163°C). Grease a small springform pan or line it with parchment paper.
- Prepare the batter: In a mixing bowl, beat the softened cream cheese until smooth. Add in the eggs one at a time, mixing thoroughly.
- Incorporate the fats: Slowly pour in the melted butter and heavy cream, continuing to mix until fully combined.
- Enhance structure (optional): If using, mix in the powdered egg whites and beef gelatin to help firm up the cheesecake.
- Add flavor: Stir in the vanilla extract and a pinch of salt for balance.
- Bake: Pour the batter into the prepared pan and bake for 30-40 minutes, or until the center is just set but slightly jiggly.
- Cool and chill: Let the cheesecake cool at room temperature before transferring it to the fridge for at least 4 hours (preferably overnight) to allow it to firm up.
- Serve and enjoy: Slice and enjoy as is, or top with a bit of whipped heavy cream for extra indulgence.
Tips for the Perfect Carnivore Cheesecake:
- For an ultra-smooth texture, blend the batter in a food processor.
- If you prefer a firmer texture, let the cheesecake rest in the fridge for at least 12 hours before serving.
- Make it even richer by adding extra butter or egg yolks to the batter.
This Carnivore Cheesecake is a true indulgence for those on a strict animal-based diet. Satisfying, creamy, and packed with nourishing fats, it’s proof that you don’t need sugar or carbs to enjoy a delicious dessert!
