Baked Carnivore Cheesecake
This baked carnivore cheesecake is creamy, crustless, and made with just 4 simple ingredients. Perfect for low-carb or carnivore diets!
Equipment
- Mixing bowl
- Hand mixer
- Rubber spatula
- Measuring cups
- 6-inch round cake pan
- Cooling rack
Ingredients
- 1 lb 450 g plain full-fat cream cheese, softened
- 2 organic free-range eggs at room temperature
- 1 organic free-range egg yolk for creamier texture (optional)
- 4 oz 115 g full-fat sour cream, at room temperature
- Softened butter for greasing pan
Instructions
- Preheat the oven to 325°F (160°C). Grease a 6-inch round cake pan generously with softened butter.
- Beat the cream cheese in a large bowl using a hand mixer until smooth and fluffy about 2 minutes.
- Add the eggs and extra yolk if using, one at a time, mixing well after each addition. Scrape down the sides to ensure everything is incorporated.
- Stir in the sour cream and mix until fully combined and creamy. The batter should be smooth with no lumps.
- Pour the mixture into the greased cake pan and smooth out the top.
- Bake for 35–40 minutes or until the center is just set but still slightly jiggly. It will firm up as it cools.
- Cool at room temperature for at least 30 minutes, then refrigerate for 2+ hours (or overnight) before slicing.
Notes
- Let all ingredients come to room temperature before mixing to avoid lumps.
- If you're using salted butter to grease the pan, no need to add extra salt.
- Use a 6-inch pan for a taller cheesecake or an 8-inch pan for a thinner version (adjust baking time accordingly).