This rich and creamy Carnivore White Chocolate Cheesecake is perfect for those who follow a low-carb or carnivore diet but still crave a decadent dessert. Made with simple ingredients like cream cheese, white chocolate, and eggs, it’s an indulgent treat without the carb overload.
Ingredients:
- 2 blocks (16 oz) cream cheese, softened
- ½ cup powdered monk fruit sweetener (optional)
- 8 oz white chocolate (sugar-free if preferred)
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
- 1 tbsp butter (for greasing the pan)
Instructions:
- Prepare the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter.
- Melt the White Chocolate: In a double boiler or microwave-safe bowl, melt the white chocolate until smooth. Set aside to cool slightly.
- Mix the Cream Cheese and Sweetener: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. If using sweetener, add it now and mix well.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine White Chocolate and Cream: Slowly add the melted white chocolate and heavy whipping cream to the cream cheese mixture, blending until smooth and creamy.
- Pour into the Pan: Pour the cheesecake batter into the greased springform pan and smooth the top with a spatula.
- Bake: Bake for 45-55 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
- Chill: After cooling, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight for the best texture.
- Serve: Slice and enjoy your Carnivore White Chocolate Cheesecake! Optional: garnish with whipped cream or a drizzle of melted white chocolate.
