Carnivore Cheesecake

Carnivore Cheesecake Recipe

Ingredients:

Crust (optional):

• 1 cup pork rinds, finely ground (optional, for crust)
• 1/4 cup unsalted butter, melted (optional, for crust)

Filling:

• 24 oz (680g) cream cheese, softened (3 blocks)
• 1 cup (240ml) heavy cream
• 3 large eggs
• 2 tsp vanilla extract (optional, as some strict carnivores omit this)
• 1/2 cup powdered erythritol or sweetener of choice (optional, for sweetness)
• 1/2 cup sour cream or Greek yogurt (optional, for added creaminess)
• Pinch of salt

Instructions:

1. Prepare the Crust (Optional):
   • If you’re using a crust, preheat your oven to 350°F (175°C).
   • Mix the ground pork rinds and melted butter until well combined.
   • Press the mixture into the bottom of a 9-inch springform pan.
   • Bake for about 8-10 minutes until lightly golden. Let it cool while you prepare the filling.
   • For a strict carnivore version, skip this step and proceed directly to the filling.
2. Prepare the Filling:
   • Preheat the oven to 325°F (160°C).
   • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
   • Add the heavy cream, sour cream (if using), and sweetener (if using), and mix until fully combined.
   • Add the eggs, one at a time, mixing on low speed until just combined after each addition. Avoid overmixing to prevent air bubbles in the batter.
   • Add the vanilla extract (if using) and a pinch of salt, and mix until smooth.
3. Bake the Cheesecake:
   • Pour the filling over the crust (if using) or directly into the springform pan.
   • Place the springform pan in a larger baking dish and fill the larger dish with hot water, about halfway up the sides of the springform pan, creating a water bath. This helps to prevent cracking and ensures even cooking.
   • Bake in the preheated oven for 60-75 minutes, or until the edges are set but the center still has a slight wobble. The cheesecake will continue to set as it cools.
4. Cool the Cheesecake:
   • Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
   • Remove the cheesecake from the water bath and let it cool completely on a wire rack.
   • Once cooled, cover and refrigerate for at least 4 hours, preferably overnight, to allow it to set fully.
5. Serve:
   • Remove the cheesecake from the springform pan and slice it into pieces.
   • For a strict carnivore diet, serve as is. For a keto version, you can add whipped cream or a sprinkle of cinnamon.

Tips:

• Sweetener: If you are strict carnivore, you can omit the sweetener. If using a sweetener, powdered erythritol or monk fruit works well and doesn’t affect the texture.
• No Crust Option: For a crustless cheesecake, simply pour the filling directly into the greased springform pan and bake.
• Water Bath: The water bath helps prevent the cheesecake from cracking. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in.
• Flavor Variations: For added flavor, you can incorporate small amounts of carnivore-friendly flavorings like a dash of coffee, lemon zest, or a bit of grated cheese like mascarpone for more creaminess.

Cooking Time:

• Prep Time: 20 minutes
• Cook Time: 60-75 minutes
• Cooling Time: 5-6 hours (includes cooling and chilling)
• Total Time: 6-7 hours

Nutritional Information (per slice, about 12 servings):

• Calories: ~350 kcal
• Protein: ~7g
• Fat: ~35g
• Carbohydrates: ~3g (with sweetener; less if omitted)
• Sugar: 0g (if using sugar-free sweetener)

This Carnivore Cheesecake is rich, creamy, and perfect for those following a low-carb or carnivore diet. Enjoy this indulgent treat with minimal ingredients!