Baked Carnivore Cheesecake
Michelle
This baked carnivore cheesecake is creamy, crustless, and made with just 4 simple ingredients. Perfect for low-carb or carnivore diets!
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Mixing bowl
Hand mixer
Rubber spatula
Measuring cups
6-inch round cake pan
Cooling rack
- 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 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.
1 lb (450 g) plain full-fat cream cheese, softened
2 organic free-range eggs, at room temperature
4 oz (115 g) full-fat sour cream, at room temperature
Softened butter, for greasing pan
Keyword Baked Carnivore Cheesecake