This Carnivore Cheesecake recipe stands out because of its simplicity and indulgent flavor. The brown butter adds a rich, nutty undertone that complements the creaminess of the cheese and eggs. The texture is light, fluffy, and melts in your mouth, making it a perfect treat for anyone following a carnivore, keto, or low-carb diet. The optional vanilla and cinnamon elevate the flavor, giving it a subtle sweetness and warmth that makes every bite a delightful experience.
Ingredients:
- 8 oz of butter (room temperature). I used brown butter, but you can choose either salted or unsalted based on your preference.
- 8 oz of cream cheese (1 brick, room temperature).
- 8 whole eggs.
- Optional: vanilla extract and cinnamon for added flavor.
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch round springform pan or any oven-safe dish with butter to prevent sticking.
- Prepare the butter: If you’re using brown butter, heat it on low until it develops a deep, golden color and a nutty aroma. Allow the butter to cool slightly before combining with the other ingredients. If you’re using regular butter, just ensure it is at room temperature for easy mixing.
- Mix the cream cheese and butter: In a large mixing bowl, combine the room-temperature cream cheese and butter. Use an electric mixer or hand whisk to blend the two ingredients until they are smooth and fluffy. This step is crucial to ensuring that the cheesecake has a silky texture.
- Add the eggs: Crack all 8 eggs into the butter and cream cheese mixture, one at a time, beating well after each addition. You want the eggs to be fully incorporated and the batter to be smooth. The consistency may seem slightly runny, but this is normal.
- Optional flavors: If you’re adding vanilla or cinnamon, now is the time. Add 1 teaspoon of vanilla extract and ½ teaspoon of cinnamon to the mixture and whisk until combined.
- Pour the mixture into the pan: Once the batter is ready, pour it into your greased pan. Use a spatula to smooth the top if needed.
- Bake: Place the cheesecake in the preheated oven and bake for 45-50 minutes. Keep an eye on it, as cooking times may vary depending on your oven. The cheesecake is done when the edges are set, but the center still has a slight jiggle.
- Cool and refrigerate: After baking, allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for at least 3 hours or, preferably, overnight. This helps the cheesecake set and enhances the texture.
- Serve and enjoy: Slice the cheesecake into portions and serve. You can top it with a sprinkle of cinnamon or enjoy it as-is.
