Ingredients:
• 16 oz (450g) cream cheese, softened
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 2 tbsp butter, melted
• 1/2 tsp vanilla extract (optional, but technically not carnivore)
• 2-3 tbsp powdered sweetener (optional, use allulose or erythritol for keto)
Instructions:
1. Preheat Oven:
• Set your oven to 325°F (163°C). Lightly grease a small 6-inch or 8-inch cake pan.
2. Mix Ingredients:
• In a mixing bowl, beat cream cheese until smooth.
• Add eggs, one at a time, mixing well after each.
• Stir in sour cream, heavy cream, melted butter, and vanilla extract (if using) until fully combined and creamy.
• If using a sweetener, mix it in at this stage.
3. Bake:
• Pour the batter into the prepared cake pan.
• Bake for 40-50 minutes, or until the edges are set but the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool inside for about 30 minutes to prevent cracking.
4. Chill & Serve:
• Refrigerate for at least 3-4 hours (overnight is best) before serving.
• Enjoy as is or top with whipped cream (made from just heavy cream) for extra richness.
Tips:
For an ultra-smooth texture, blend the ingredients instead of mixing by hand.
To prevent browning, bake with a water bath (place the pan inside a larger pan filled with hot water).
Store in the fridge for up to 5 days or freeze in portions for a quick carnivore-friendly dessert.
This zero-carb cheesecake is packed with healthy fats and protein, making it a guilt-free treat that fits perfectly into a carnivore or keto diet!
