Carnivore Cheesecake Recipe

Carnivore Cheesecake Recipe

Crust:

• 2 cups ground pork rinds (for a low-carb, crunchy crust)
• 1/4 cup melted butter (preferably grass-fed)
• 1 tablespoon pork fat (optional, for extra richness)

Cheesecake Filling:

• 3 (8 oz) packages of full-fat cream cheese, softened
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup powdered gelatin (to help set the cheesecake)
• 2 teaspoons vanilla extract (optional, for flavor)
• 1/4 cup butter (melted)
• 1/4 cup beef tallow or lard (for added richness and flavor)
• 3 large eggs (to help with the structure)
• Sweetener of your choice (like stevia or erythritol, if desired – optional)

Instructions:

1. Prepare the Crust:

   • Preheat your oven to 325°F (165°C).
   • In a bowl, mix the ground pork rinds, melted butter, and pork fat (if using). Stir until all ingredients are well combined.
   • Press this mixture into the bottom of a springform pan (9-inch works well). Use a spoon to press down firmly to create a uniform crust.
   • Bake the crust in the preheated oven for about 10-12 minutes, until lightly golden. Set aside to cool.

2. Prepare the Filling:

   • In a saucepan, heat the heavy cream and sour cream over medium heat until it begins to simmer. Remove from heat and stir in the gelatin powder, letting it dissolve fully. Let it cool for a few minutes.
   • In a mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the melted butter and beef tallow (or lard) to the cream cheese and continue to beat until combined.
   • Slowly add in the gelatin cream mixture and vanilla extract (if using), mixing until smooth.
   • Add eggs one at a time, mixing gently after each addition. If you are using a sweetener, add it now and stir it in thoroughly.

3. Assemble the Cheesecake:

   • Pour the cheesecake filling onto the cooled crust in the springform pan.
   • Smooth the top with a spatula.

4. Bake the Cheesecake:

   • Place the cheesecake in the oven and bake for about 45-50 minutes. The center should be slightly jiggly but set, and the edges should be firm.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour to prevent cracking.
   • After it has cooled, transfer to the fridge and chill for at least 4 hours, or overnight, to fully set.

5. Serve:

   • Once chilled and set, carefully remove the cheesecake from the springform pan.
   • Slice and enjoy!

This carnivore cheesecake has a rich, creamy texture, and the crust adds a nice savory touch. You can modify it with different fats or seasonings, depending on your preferences.