Why This Cheesecake Will Become Your New Favorite:
- 100% carnivore-approved for a guilt-free dessert indulgence.
- Packed with protein and healthy fats to support your dietary goals.
- Perfectly smooth, creamy, and luxuriously rich texture that melts in your mouth.
- Easy-to-follow recipe suitable for all skill levels, from beginner to experienced baker.
Ingredients:
Essential Carnivore Ingredients:
- 2 cups cream cheese (full-fat, softened)
- ¾ cup sour cream (full-fat)
- 3 large eggs (room temperature)
- 1 packet unflavored beef gelatin (Kroger or any preferred brand)
Optional “Dirty Carnivore” Ingredients (for added flavor and sweetness):
- ⅔ cup monk fruit sweetener (for sweetness)
- 1 teaspoon vanilla extract (adds depth of flavor)
- 1 teaspoon lemon extract (for a zesty twist)
- 1 gram decarbed cheesecake kief (optional, for flavor enhancement)
How To Make Carnivore Cheesecake:
- Prepare the Batter: Begin by adding the softened cream cheese, full-fat sour cream, and room-temperature eggs to a large mixing bowl. If you are using the optional “dirty carnivore” ingredients for added flavor and sweetness, incorporate them at this stage. Use a hand mixer on medium speed to blend all the ingredients until you achieve a silky-smooth batter. Ensure there are no lumps remaining for the perfect texture.
- Add Gelatin for Structure: Sprinkle the unflavored beef gelatin evenly over the prepared batter. Gently fold it into the mixture until it is fully and uniformly incorporated. Set the batter aside to rest for a few minutes while you prepare your baking setup.
- Preheat the Oven and Prepare the Pan: Preheat your oven to 320°F (160°C). Take a springform pan and wrap the base securely with aluminum foil. This step is crucial to prevent any water from seeping into the pan during the water bath baking process.
- Create a Water Bath: Fill a deep roasting pan with approximately 1 ½ inches of water. The water bath is essential for helping the cheesecake bake evenly and maintain its desired creamy texture while simultaneously preventing cracks from forming on the surface.
- Bake the Cheesecake: Pour the prepared cheesecake batter into the foil-wrapped springform pan. Smooth the top of the batter with a spatula to ensure an even surface. Carefully place the springform pan into the prepared water bath and then transfer the entire setup to the preheated oven. Bake the cheesecake for 1 hour and 30 minutes.
- Cool Gradually to Perfection: Once the baking time is complete, turn off the oven but leave the cheesecake inside with the oven door slightly ajar. Allow the cheesecake to cool gradually within the oven for 15 minutes. This gradual cooling step minimizes the risk of cracks forming on the delicate surface of the cheesecake.
- Chill and Set: Remove the cheesecake from the oven and allow it to cool to room temperature on the countertop. Once it has reached room temperature, transfer the cheesecake to the refrigerator and let it chill uncovered for at least 4 hours, or preferably overnight for the best and most fully set results. This chilling period allows the cheesecake to fully set and develop its optimal texture and flavor.
Serving Suggestions:
Slice your beautifully set cheesecake into even portions and serve chilled for the best taste and texture. For an added layer of flavor that complements the carnivore diet, you can sprinkle a touch of sea salt or drizzle with melted butter for a truly authentic carnivore experience.
Pro Tips for Carnivore Cheesecake Success:
- Always use full-fat dairy products: This is crucial for achieving the desired richness, creaminess, and overall texture of your carnivore cheesecake. Lower fat options will not yield the same results.
- Ensure all ingredients are at room temperature: Allowing your cream cheese, sour cream, and eggs to come to room temperature before mixing will make blending them much easier and will result in a smoother, more consistent batter.
- Wrapping the pan with foil is a must: This step is absolutely essential to prevent water from seeping into the springform pan during the water bath baking process. A properly sealed pan will protect your cheesecake from becoming soggy.
FAQs about Carnivore Cheesecake:
Q: Can I skip the gelatin?
A: Gelatin is a key ingredient for providing structure and firmness to this carnivore cheesecake recipe. While you can technically skip it, doing so will result in a significantly softer cheesecake that may not hold its shape as well. If you prefer a softer, more pudding-like consistency, then omitting the gelatin is an option.
Q: Can I use a sweetener other than monk fruit?
A: Yes, you can absolutely use other sweeteners that are suitable for a carnivore or low-carb diet. Stevia and erythritol are both excellent alternatives to monk fruit. Just be sure to adjust the amount of sweetener to your taste preferences, as different sweeteners have varying levels of sweetness.
Q: How can I prevent cracks in my carnivore cheesecake?
A: Preventing cracks in your cheesecake involves two key techniques: gradual cooling and using the water bath method. The gradual cooling process, where you allow the cheesecake to cool slowly in the oven with the door slightly open, helps to minimize the stress on the cheesecake as it sets. The water bath provides a gentle and even heat distribution during baking, which also helps to prevent cracks from forming. These two methods combined are the best way to ensure a smooth, crack-free cheesecake.
Simple Carnivore Cheesecake
Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Cooling Time: 4 hours
Total Time: 5 hours 40 minutes
Ingredients
- 2 cups cream cheese, softened
- 3/4 cup sour cream
- 3 large eggs
- 1 packet unflavored beef gelatin
- Optional Add-Ins:
- 2/3 cup monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
Instructions
- Prepare the Batter: In a large bowl, beat the cream cheese, sour cream, and eggs until smooth. If using optional ingredients, add them now. Sprinkle in the gelatin and mix gently.
- Preheat & Prepare the Pan: Preheat the oven to 320°F (160°C). Wrap the outside of a springform pan with foil to prevent leaks.
- Create a Water Bath: Fill a baking dish with about 1 1/2 inches of water and place it on the lower rack of the oven.
- Bake the Cheesecake: Pour the batter into the prepared pan. Carefully place the pan in the water bath and bake for 1 hour 30 minutes.
- Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake sit for 15 minutes. Then, transfer it to the countertop to cool further.
- Chill & Serve: Refrigerate for at least 4 hours or overnight for the best texture.