The brilliance of this carnivore cheesecake lies in its pure simplicity—rich, creamy, and satisfying without the need for sugar or flour. The combination of cream cheese and sour cream creates a smooth, luxurious texture that melts in your mouth. By incorporating unflavored beef gelatin, you give the cheesecake structure without any carbohydrates, making it the ideal dessert for anyone on a strict carnivore diet. Whether you choose to keep it pure or opt for the optional monk fruit, vanilla, or lemon extract, this cheesecake delivers indulgence with every bite, satisfying your sweet tooth while keeping you in ketosis.
Ingredients:
- 2 cups cream cheese (room temperature)
- 3/4 cup sour cream (room temperature)
- 3 eggs
- 1 packet Kroger unflavored beef gelatin
- Optional Dirty Carnivore Ingredients (you can omit these if preferred):
- 2/3 cup monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 gram cheesecake kief (decarbed)
Instructions:
- Preheat the oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper or grease it lightly with butter or tallow.
- Prepare the gelatin mixture: In a small bowl, dissolve the packet of beef gelatin in 2-3 tablespoons of warm water. Stir thoroughly to ensure there are no clumps, and set aside to bloom for a few minutes.
- Beat the cream cheese and sour cream: In a large mixing bowl, combine the room-temperature cream cheese and sour cream. Use a hand mixer or stand mixer on medium speed until the mixture becomes smooth and creamy, with no lumps (about 3-4 minutes).
- Add the eggs: Gradually add the eggs one at a time, mixing after each addition until fully incorporated. Be sure to scrape the sides of the bowl to ensure everything is mixed evenly.
- Add the gelatin: Pour the bloomed gelatin mixture into the cheesecake batter. Mix on low speed until the gelatin is fully combined into the batter.
- Optional dirty carnivore ingredients: If you are including monk fruit sweetener, vanilla extract, lemon extract, or cheesecake kief, now is the time to add them. Mix in the optional ingredients thoroughly, ensuring the batter remains smooth.
- Pour the batter: Once everything is mixed, pour the cheesecake batter into the prepared springform pan. Smooth the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 40-50 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. Do not worry if it looks a bit undercooked in the middle, as it will continue to set as it cools.
- Cool: Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about an hour. This gradual cooling process helps prevent cracks. Afterward, transfer the cheesecake to a wire rack and let it cool to room temperature.
- Chill: Once cooled, refrigerate the cheesecake for at least 4-6 hours, preferably overnight. This allows the flavors to meld and the texture to firm up.
- Serve: Slice and enjoy your carnivore-friendly cheesecake. This cheesecake is naturally dense and creamy due to its high-fat content and absence of carbs, making it perfect for a carnivore diet.
