Description
Craving a rich dessert without the carbs? Try this easy carnivore cheesecake recipe with just 3 ingredients! Discover your new favorite treat.
Ingredients
Ingredients
For this beautifully simple carnivore cheesecake recipe, you’ll need:
-
- 16 oz (2 blocks) cream cheese, room temperature
-
- 4 large eggs
-
- 1 tablespoon beef gelatin (optional, for extra firmness)
That’s it! The purest, most straightforward ingredient list you’ll ever see for a cheesecake. The magic happens in how these few ingredients transform into something truly spectacular.
Instructions
Preheat your oven to 325°F (165°C). Take your cream cheese out of the refrigerator about an hour before starting to ensure it’s completely softened. Retrieve a 9-inch springform pan and line the bottom with parchment paper for easy removal later.
I like to wrap the outside of my springform pan with aluminum foil to prevent any potential leakage during baking – a little trick my grandmother taught me that has saved many a cheesecake over the years.
In a large bowl, beat the cream cheese with an electric mixer until completely smooth and creamy. This usually takes about 2-3 minutes. The key here is patience – those little lumps of cream cheese need to fully incorporate for the perfect texture.
I learned from experience that skipping this step leads to a lumpy cheesecake – not exactly what we’re aiming for! Every time I rush this part, I regret it.
Add the eggs one at a time, beating well after each addition. This slow incorporation is crucial for the right texture. The mixture will become lighter and slightly increased in volume.
If you’re adding the optional beef gelatin, sprinkle it in now and mix until fully incorporated. The gelatin adds a bit more structure that’s especially helpful if you plan to serve the cheesecake the same day.
Pour the cheesecake batter into your prepared springform pan. Smooth the top with a spatula. For an extra touch, tap the pan gently on the counter a few times to release any air bubbles trapped in the batter.
Bake in the preheated oven for 35-40 minutes. The edges should be slightly golden and set, but the center should still have a slight jiggle – similar to how Jell-O moves when you touch it.
Turn off the oven but leave the cheesecake inside with the door slightly ajar for about 30 minutes. This gradual cooling helps prevent the surface from cracking – a little trick I learned after many cracked cheesecakes in my early baking days!
After 30 minutes, remove the cheesecake from the oven and let it cool completely at room temperature for about 2 hours.
Once cooled to room temperature, cover the carnivore cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This crucial chilling time allows all the flavors to meld together and the texture to become perfectly firm yet creamy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275 per slice
Keywords: carnivore cheesecake recipe, 3-ingredient cheesecake, zero carb dessert, keto cheesecake, carnivore diet dessert