Baked Carnivore Cheesecake Recipe

By Muhammad Faizan

🍰 Baked Carnivore Cheesecake Recipe (Oven Version)

Servings: 8 slices

Prep Time: 10 minutes

Cook Time: 45 minutes

Cooling Time: 2 hours

Total Time: About 3 hours

🧈 Ingredients

Cheesecake Base:

  • 16 oz (450g) cream cheese, softened

  • 3 large eggs

  • ¼ cup butter or beef tallow, melted

  • ¼ cup heavy cream (or sour cream for tang)

  • 1 tsp gelatin powder (optional, for firmness)

  • Pinch of sea salt

Optional (Sweet-Style) Additions:

  • 1–2 tbsp powdered monk fruit, stevia, or allulose

  • 1 tsp vanilla extract (optional)

  • ½ tsp cinnamon (optional for “crustless cinnamon cheesecake”)

Optional (Savory-Style) Additions:

  • 2 tbsp grated parmesan

  • Dash of garlic powder or smoked salt for a savory version

🔥 Instructions

1. Preheat Oven

Set to 325°F (160°C).
Line the bottom of a 6–8 inch springform pan with parchment paper and lightly grease the sides with butter or tallow.

2. Make the Batter

  1. In a large bowl, beat cream cheese until completely smooth and fluffy.

  2. Add eggs one at a time, beating well after each addition.

  3. Mix in butter/tallow, heavy cream, salt, and optional flavorings.

  4. Add gelatin powder if using — it helps give the cheesecake a firmer, silky texture.

  5. Whisk until creamy and lump-free.

3. Pour & Bake

  1. Pour the batter into your prepared pan.

  2. Tap gently to remove air bubbles.

  3. Bake for 40–45 minutes, until edges are slightly set but the center still jiggles a little.

    • (Think: soft set, not liquid.)

4. Cool Properly

  1. Turn off oven and crack the door slightly.

  2. Let cheesecake rest inside for 30 minutes — this prevents cracking.

  3. Move to countertop and cool another 30 minutes.

  4. Then refrigerate at least 1–2 hours (best overnight!) before slicing.

5. Serve & Enjoy

Serve chilled or room temperature.
Top with:

  • Whipped cream (made from heavy cream, optional)

  • Butter drizzle

  • Cream cheese frosting (cream cheese + butter + a drop of sweetener)

🍮 Texture Tips

  • For denser cheesecake: add 1 extra egg yolk.

  • For lighter texture: whip the cream before mixing it in.

  • For mini cheesecakes: bake in muffin tins for 20–22 minutes.

🧊 Storage

  • Refrigerate up to 5 days

  • Freeze slices up to 1 month — thaw overnight in fridge

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