Carnivore Cheesecake Recipe

Carnivore Cheesecake Recipe

Ingredients:

• Crust (optional but adds texture):

  • 1 cup ground pork rinds (can also use crushed beef or chicken skin if you prefer)

  • 2 tbsp melted butter (or more, depending on your desired consistency)

  • 1 tbsp beef tallow or lard (optional for extra flavor)

• Cheesecake Filling:

  • 2 cups cream cheese (room temperature)

  • 1 cup sour cream (optional, can be omitted for a richer texture)

  • 4 large eggs

  • 1/4 cup heavy cream

  • 1/4 cup melted butter (you can substitute with ghee for a more intense flavor)

  • 1 tsp vanilla extract (optional, but adds a nice flavor to balance the richness)

  • Salt to taste (about 1/2 tsp, or to preference)

Instructions:

1. Prepare the Crust (optional):

   • Preheat the oven to 350°F (175°C).

   • In a bowl, mix the crushed pork rinds with melted butter (and optional beef tallow or lard). You want the mixture to be slightly moist but not too wet. It should stick together when pressed.

   • Press the mixture into the bottom of a 9-inch springform pan or any other cheesecake pan you have.

   • Bake for 10-12 minutes, until it’s slightly golden. Remove from the oven and let it cool.

2. Prepare the Cheesecake Filling:

   • In a large bowl, blend the room temperature cream cheese, sour cream (if using), melted butter, and heavy cream until smooth. You can use an electric mixer or whisk by hand.

   • Add the eggs one at a time, mixing well after each addition.

   • Add the vanilla extract and salt, and mix until everything is fully combined.

3. Assemble the Cheesecake:

   • Pour the cheesecake mixture into the cooled crust.

   • Tap the pan on the counter a few times to release any air bubbles.

4. Bake the Cheesecake:

   • Lower the oven temperature to 325°F (160°C).

   • Place the cheesecake in the oven and bake for about 45-50 minutes, or until the edges are set and the center slightly jiggles.

   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.

5. Chill:

   • After the cheesecake cools, place it in the fridge for at least 4 hours, or preferably overnight, to fully set.

6. Serve:

   • Once chilled and set, carefully remove the cheesecake from the springform pan. You can serve it as is or top with extra sour cream or whipped cream (if allowed on your carnivore diet).

Tips:

• For a more decadent carnivore flavor, you can add bacon crumbles to the crust mixture or top the cheesecake with crispy bacon slices.

• If you want a more dense texture, increase the amount of cream cheese and reduce the heavy cream.

This cheesecake stays true to the carnivore diet, with no added sugars or carbs, focusing on animal-based fats and proteins! Enjoy!