Carnivore Cheesecake Recipe
Ingredients:
16 oz (2 blocks) full-fat cream cheese, softened
2 large eggs
4 tbsp butter, melted
½ cup sour cream (or heavy cream for a richer version)
1–2 tbsp powdered beef gelatin (optional – for firmer texture)
Sweetener (optional, if you’re okay with it): 1–2 tbsp erythritol or allulose
½ tsp vanilla extract (optional – may not be strict carnivore)
Pinch of salt
Strict carnivore? Omit vanilla and sweetener — the natural tang of cream cheese is enough for many.
Instructions:
Preheat oven to 325°F (163°C).
Line a small baking dish or loaf pan with parchment paper or use a well-greased pan.
Mix the cheesecake base:
In a large bowl, beat the softened cream cheese until smooth.
Add eggs one at a time, mixing well.
Add melted butter, sour cream, and optional gelatin. Mix until fully combined and creamy.
(Optional: Add sweetener and vanilla here if using.)
Bake:
Pour the mixture into the pan. Smooth the top.
Bake for 35–45 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let it sit in the warm oven with the door cracked for 30 minutes.
Cool and Chill:
Let cool to room temperature, then refrigerate for at least 4 hours (overnight is best) before slicing.
Notes:
Store in fridge for up to 5 days, or freeze in slices.
For mini cheesecakes, use a muffin tin — reduce bake time to ~20 minutes.
For extra protein, some add a scoop of unflavored beef collagen powder.~~