🍰 Carnivore Burnt Basque Cheesecake
Servings: 8–10 slices
Total Time: ~1 hour + chilling
Style: Carnivore, Ketovore, Low-Carb
🧾 Ingredients:
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2 blocks (16 oz / 450g) cream cheese, room temperature
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1 cup plain, full-fat yogurt (unsweetened; Greek-style or regular)
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5 large eggs, room temperature
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⅓ cup heavy whipping cream
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1 tsp salt
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Optional:
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1 tsp vanilla extract (omit for strict carnivore)
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Sweetener to taste (erythritol, allulose, monk fruit — optional)
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👩🍳 Directions:
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Preheat oven to 425°F (218°C).
Line a 9-inch springform pan or cake pan with parchment paper, leaving some overhang (this rustic look is classic for Basque cheesecake). -
Mix ingredients:
In a large bowl or food processor, combine the cream cheese and yogurt until smooth. Add eggs one at a time, mixing well after each. Add heavy cream, salt, and optional vanilla or sweetener. Mix until completely smooth. -
Pour into pan:
Pour the batter into your lined pan and gently tap to release air bubbles. -
Bake uncovered for 50 minutes.
The top should be dark golden brown, even slightly charred — this is normal and gives the “burnt” Basque character. -
Cool completely at room temperature, then refrigerate at least 4 hours, preferably overnight, for best texture.
🍴To Serve:
Slice cold or at room temp. Delicious on its own or with a drizzle of heavy cream or butter for extra richness.
🥩 Carnivore Notes:
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Using unsweetened yogurt keeps it carnivore-friendly (especially if you ferment your own).
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You can substitute the yogurt with sour cream or even more cream cheese for a firmer texture.
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Strict carnivore? Omit vanilla and sweetener — the dairy richness is naturally satisfying.
Would you like a version with macros or a printable recipe card? I can also convert this for muffin-style single servings if you’re meal prepping!