Carnivore Cheesecake

Carnivore Cheesecake
Ingredients
- 1 pound 450 g plain full-fat cream cheese, softened
- 2 large eggs at room temperature
- 4 ounces 115 g full-fat sour cream, at room temperature
- Butter for greasing
Instructions
Preheat the Oven:
- Set the oven to 300°F (150°C).
Prepare the Pan:
- Generously grease an 8-inch (20 cm) springform pan with softened butter.
Mix the Batter:
- In a mixing bowl, beat the softened cream cheese with an electric mixer until fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream until the batter is smooth. Avoid overmixing.
Fill the Pan:
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Bake:
- Place the pan in the preheated oven and bake for 1 hour and 45 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill:
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once cooled, refrigerate for at least 6 hours, preferably overnight, to allow it to set properly.
Serve:
- Before serving, run a knife around the edge of the pan to loosen the cheesecake.
- Release the springform and transfer the cheesecake to a serving plate.
- Slice and enjoy.
Nutrition
Calories: 350kcalCarbohydrates: 3gProtein: 7gFat: 34g
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