Carnivore Basque Burnt Cheesecake

If you're craving a rich, creamy dessert that stays true to your carnivore or strict keto lifestyle, this carnivore Basque burnt cheesecake is it!

Delivering everything you want in a dessert without relying on nut flours, starches, or plant-based fillers. 

Inspired by the traditional Basque cheesecake, this version has the same signature caramelized top and custard-like center, but it uses only animal-based ingredients with an optional low-carb sweetener.

The cheesecake is indulgent but simple, with a flavor that deepens as it chills. Whether you include the sweetener or not, the result is a silky, slightly tangy dessert with a rustic, browned top that gives it a toasty depth.

Be sure to check out our Keto Cheesecakes for more delicious flavor and style options for those who have more flexibility. 

And don't forget to visit our collection of Carnivore Recipes that are sure to silence your cravings!

Why You'll Love This Recipe  Basque Carnivore Cheesecake

This recipe strips cheesecake down to its essentials, embracing high-fat, animal-based ingredients while still offering the signature burnt Basque texture and flavor. Here's what makes it a standout:

• Ultra creamy texture thanks to full-fat dairy
• Sweetener optional for carnivore purists or those doing a stricter version of keto
• No crust needed the burnt top adds all the flavor and texture you want
• Simple ingredients you probably already have on hand
• Perfect Make-Ahead Dessert: This cheesecake gets even better after chilling overnight, making it ideal for dinner parties, holidays, or meal prep treats.

Ingredients Needed

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Note the full printable recipe card is at the bottom of the page.

• Full-fat cream cheese: This is the base of the cheesecake, providing structure and a creamy texture. Its richness gives the cake that classic dense feel.
• Eggs: The eggs help bind the batter and contribute to the custard-like consistency of the final cheesecake. They also help the cake rise slightly as it bakes.
• Full-fat sour cream: This adds a tangy flavor and smooth mouthfeel, softening the cream cheese and creating a lighter texture.
• Sea salt: A pinch of salt balances the flavors and brings out the natural sweetness of the dairy.
• Vanilla extract (optional): If you are not strictly carnivore, this enhances the aroma and adds a subtle warmth to the flavor.
• Glycine powder or allulose (optional): For those who prefer a sweet version, a low-carb sweetener rounds out the flavor. Glycine also adds a slightly protein-rich sweetness that pairs well with the dairy base.

How to Make Carnivore Basque Burnt Cheesecake

Start by bringing the cream cheese and eggs to room temperature. This is important for creating a smooth batter without lumps. Leave them out for about an hour before you begin.

Once ready, preheat your oven to 410 degrees Fahrenheit, or 210 degrees Celsius.

Prepare a 6-inch round baking pan by lining it with parchment paper, letting the paper extend above the rim of the pan. This will help lift the cheesecake out easily after baking.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese. If you're using a sweetener, add it in at this stage. Mix on high speed until the cream cheese is fully broken down and smooth.

Then reduce the speed and add the eggs one at a time, mixing until each is fully incorporated.

Stop to scrape down the sides of the bowl a couple of times to ensure the batter is evenly mixed.

Next, add the sea salt, optional vanilla extract, and full-fat sour cream. Continue mixing until the batter becomes silky and uniform.

Again, scrape the bowl as needed to make sure no pockets of cream cheese remain.

Pour the batter into the parchment-lined pan and place it on the center rack of your oven. Bake for 30 to 33 minutes.

You'll notice that the cheesecake will rise as it bakes, and the top should develop a rich golden color with some darker spots. This is exactly what you want.

If it is not brown enough at the 33-minute mark, you can bake it for a few more minutes, watching closely to prevent burning.

Once done, remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. It will deflate slightly as it cools.

After that, transfer it to the refrigerator to chill completely. Let it rest for several hours or preferably overnight to achieve the best texture.

The cheesecake will firm up and become easier to slice while still retaining its creamy center.

Serving and Storage

Store leftovers in the refrigerator for up to five days. For longer storage, wrap slices individually and freeze them.

The carnivore cheesecake maintains great texture for up to one month in the freezer, or up to two months if needed.

Tips for Best Results

• Let your dairy and eggs come to room temperature before mixing. This ensures a smooth batter.
• Do not over-mix once the eggs are added to avoid incorporating too much air.
• The cheesecake should have a golden brown top with some darker, burnt areas. This is part of the Basque style.
• Chill overnight for the best texture and clean slices.

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Whether you're curious about the carnivore diet or already enjoying this stricter version of keto, I invite you to check out our carnivore guide to help you navigate this way of eating.

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