Carnivore Protein Cheesecake
Servings: 6–8 slices
Prep Time: 10 minutes
Bake Time: 45–55 minutes
Chill Time: 4+ hours (overnight preferred)
🧀 Ingredients:
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16 oz (450g) cream cheese, softened
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3 large eggs
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½ cup (120g) sour cream (or plain full-fat Greek yogurt if tolerated)
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**1 scoop (25–30g) unflavored or vanilla beef or egg white protein powder
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1 tsp vanilla extract (optional – omit for strict carnivore)
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Pinch of salt
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Optional: 1–2 tsp animal-based sweetener like stevia, monk fruit, or allulose (not 100% carnivore)
🔪 Instructions:
1. Preheat Oven:
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Set to 300°F (150°C).
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Grease a 6- to 8-inch springform pan (or line with parchment paper).
2. Make the Filling:
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Beat the cream cheese until smooth.
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Add eggs one at a time, mixing after each.
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Add sour cream, protein powder, salt, and (optional) vanilla/sweetener.
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Mix until fully smooth with no lumps.
3. Bake:
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Pour into the pan and smooth the top.
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Bake for 45–55 minutes, or until edges are set and center jiggles slightly.
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Turn off the oven, crack the door open, and let it cool inside for 1 hour (prevents cracking).
4. Chill:
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Refrigerate for at least 4 hours, ideally overnight, to fully set.
🧊 Storage:
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Keeps in the fridge for 5 days.
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Can be frozen in slices for up to 2 months.
🔄 Optional Crust (Still Carnivore-Friendly):
If you want a base layer:
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½ cup pork rind crumbs mixed with 2 tbsp melted butter or beef tallow
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Press into pan and bake for 5–7 minutes before pouring in cheesecake mixture