Carnivore Homemade Cheesecake Recipe

If you’re following a carnivore diet but still craving a rich, creamy dessert, this Carnivore Homemade Cheesecake is the perfect treat. Made with only animal-based ingredients, this cheesecake is both indulgent and filling. It’s high in fat and protein, with no carbs, making it a great dessert for those on a keto or carnivore lifestyle.

Ingredients:

For the Crust (optional but adds flavor):

• 1 cup almond flour (if you want a minimal carb crust, or you can skip this for a crustless version)
• 1/4 cup melted butter: Adds richness to the crust and flavor.
• 1 tablespoon erythritol (optional): A sugar-free sweetener to add sweetness to the crust.

For the Cheesecake Filling:

• 3 cups cream cheese (softened): The base of the cheesecake filling, rich, creamy, and full of fat.
• 1/2 cup sour cream: Adds a tangy flavor and smooth texture to the filling.
• 1/4 cup heavy cream: Makes the filling extra creamy and adds richness.
• 3 large eggs: Helps set the cheesecake and adds structure.
• 1/4 cup powdered erythritol (or stevia, to taste): A sugar substitute to sweeten the cheesecake without adding carbs.
• 1 teaspoon vanilla extract: For flavor, complementing the creamy filling.
• Pinch of salt: Enhances the sweetness and brings out the flavors of the cheesecake.

Instructions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with butter, or line it with parchment paper.

2. Prepare the crust (optional):

   • If you want a crust, mix 1 cup almond flour, 1 tablespoon erythritol, and 1/4 cup melted butter in a bowl until well combined. Press the mixture into the bottom of the springform pan to form an even layer.
   • Bake the crust for about 10 minutes or until golden brown. Let it cool while you prepare the filling. (If you’re skipping the crust, just move to the next step.)

3. Prepare the cheesecake filling:

   • In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
   • Add 1/2 cup sour cream, 1/4 cup heavy cream, 3 eggs, 1/4 cup powdered erythritol, and 1 teaspoon vanilla extract. Beat everything together until well combined, scraping down the sides of the bowl as needed.
   • Taste and adjust sweetness with more erythritol or stevia if desired.

4. Assemble and bake:

   • Pour the cheesecake filling over the cooled crust (or directly into the pan if you’re not using a crust). Smooth the top with a spatula.
   • Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door cracked for about 1 hour. This prevents cracking.

5. Chill:

   • Once the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight, to set.

6. Serve:

   • After chilling, slice the cheesecake and serve. You can enjoy it plain or with a dollop of whipped cream (optional).

Why It Works for the Carnivore Diet:

This Carnivore Homemade Cheesecake is made entirely from animal-based ingredients, making it a perfect fit for the carnivore diet. Cream cheese, eggs, and sour cream provide healthy fats and protein without any carbs. Sweeteners like erythritol ensure the cheesecake is sweet but still diet-friendly. It’s a rich and filling dessert that satisfies sweet cravings while keeping you in line with your dietary goals.

Tips:

• Flavor variations: You can add a bit of lemon zest or cinnamon to the filling for extra flavor.
• No crust option: For a true carnivore version, skip the almond flour crust and bake the filling directly in the pan.
• Make ahead: This cheesecake can be made in advance and stored in the fridge for up to 4-5 days.