Carnivore Cheesecake Recipe

Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 4 hours (minimum)
Total Time: 5 hours 10 minutes (plus chilling)
Course: Dessert
Cuisine: Carnivore, Keto, Low-Carb
Servings: 8 slices
Calories: approx. 485 kcal per slice

Equipment

• 8-inch or 9-inch springform pan

• Food processor

• Electric hand mixer or stand mixer

• Large mixing bowls

• Spatula

• Aluminum foil

Ingredients

For the Carnivore Crust:

• 1 ½ cups (150g) Pork Panko (or crushed pork rinds)

• 5 tbsp (70g) Unsalted Butter, melted

• 2 tbsp (25g) Erythritol or Bocha Sweet (optional, for slight sweetness)

• 1 pinch Salt

For the Carnivore Filling:

• 24 oz (680g) full-fat Cream Cheese, softened to room temperature

• 2 large Eggs, room temperature

• ¾ cup (180ml) Heavy Whipping Cream, room temperature

• ⅓ cup (75g) Bocha Sweet or Allulose (or more to taste) – Omit for strict carnivore

• 1 tsp Vanilla Extract (optional, omit for strict carnivore)

• ¼ tsp Salt

Instructions

1. Prepare the Pan and Preheat Oven

Preheat your oven to 325°F (160°C). Take your springform pan and tightly wrap the outside bottom and sides with a double layer of heavy-duty aluminum foil. This crucial step prevents water from the water bath seeping into the pan.

2. Make the Crust

In a food processor, pulse the pork panko or pork rinds until they form fine crumbs. In a medium bowl, combine the fine crumbs, melted butter, optional sweetener, and a pinch of salt. Mix until the texture resembles wet sand.
Press this mixture firmly and evenly into the bottom of your prepared springform pan. Use the flat bottom of a glass or measuring cup to compact it well. Par-bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly. Reduce the oven temperature to 300°F (150°C).

3. Prepare the Water Bath

While the crust is cooling, bring a kettle or pot of water to a boil. This is for the water bath, which ensures gentle, even cooking and prevents the cheesecake from cracking.

4. Make the Filling

In a large mixing bowl, using an electric mixer on medium-high speed, beat the softened cream cheese until it is completely smooth and creamy, about 3-4 minutes. Scrape down the sides and bottom of the bowl to ensure no lumps remain.
Add the optional sweetener and salt, and beat for another minute until fully incorporated. Add the eggs one at a time, beating on low speed just until the yolk disappears into the mixture after each addition. Do not overmix at this stage, as incorporating too much air can cause cracking.
Finally, pour in the heavy whipping cream and optional vanilla extract. Mix on low speed until the batter is uniform, smooth, and velvety.

5. Assemble and Bake

Pour the filling over the pre-baked crust and smooth the top with a spatula. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour the hot boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
Gently place the entire setup into the preheated 300°F (150°C) oven. Bake for 45-55 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle—like Jell-O—when you gently shake the pan. The center should not be liquid.

6. Cool and Chill

Turn off the oven and crack the oven door open. Let the cheesecake sit in the cooling oven for 1 hour. This gradual temperature change is the final key to a crack-free top.
After an hour, carefully remove the cheesecake from the water bath, take off the foil, and place it on a wire rack to cool completely to room temperature (about another hour). Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This chilling time is non-negotiable as it allows the flavors to meld and the texture to become perfectly firm and sliceable.

Notes

• Room Temperature is Key: Ensuring your cream cheese, eggs, and cream are at room temperature prevents a lumpy filling and ensures a silky-smooth texture.

• Strict Carnivore Version: Simply omit the sweetener and vanilla extract. The natural tang of the cream cheese and the savory crust create a delicious, sophisticated flavor profile that many enjoy without any sweetness.

• Sweetener Options: Allulose and Bocha Sweet are preferred as they don’t have a cooling aftertaste like erythritol and dissolve beautifully. Adjust the amount to your personal preference.

• Storage: Store covered in the refrigerator for up to 5 days. This cheesecake also freezes exceptionally well. Wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight.

Nutrition Information (Estimated per slice, with Bocha Sweet)

• Calories: 485 kcal

• Total Fat: 48g

• Saturated Fat: 27g

• Cholesterol: 185mg

• Sodium: 380mg

• Total Carbohydrates: 2g

• Net Carbohydrates: 2g

• Protein: 10g

*Note: For a strict carnivore version (no sweetener/vanilla), net carbs will be less than 1g per slice. Nutritional information is an estimate and may vary based on specific ingredients used.*