Ingredients: |
Ingredients:
32 oz cream cheese
4 oz goat cheese (or substitute with more
cream cheese)
2 cups powdered allulose (leave out for
savory carnivore version)
5 large eggs
3/4 cup egg white powder
1 Tbsp unflavored gelatin
1/2-1 cup heavy cream
1. Let all ingredients come to room temperature before mixing. Preheat
oven to 475F if using a spring form pan. Preheat to 425F if using a brownie
pan.
2. Place cream cheese, goat cheese, and allulose in a large bowl or a the
bowl of a stand mixer. Cream together on low speed. (Resist the temptation
to ever turn up the speed of the mixer or hand mixer beaters.)
3. If making a carnivore version with savory ingredients add ingredients of
your choice at this point and mix well. In my savory cheesecake I used 8 oz
of cheddar cheese, 3/4 lb of bacon, 1 tsp garlic, 1 tsp white pepper, 1 tsp
dried thyme, 2 Tbsp chives, and salt to taste.
4. Add the eggs, 1 at a time, letting each one fully combine before adding
the next one.
5. Slowly sift egg white powder and unflavored gelatin into the mixture while
mixing on low to avoid clumps.
6. Drizzle in cream while mixing. For a traditional cheesecake texture use
1/2 cup of cream. For a more custardy traditional basque cheesecake
texture use 1 cup of cream.
7. Line a 9 inch spring form pan with crumpled parchment paper.
Alternatively grease a 9x9 brownie pan with lard, bacon grease, butter,
tallow, or other animal fat of your choice.
8. Pour mixture into pan of choice and bake at related temperature above.
For the spring form pan bake for 40 minutes, turning 180 degrees halfway
through. For the browning pan bake for 35 minutes, turning 180 degrees
halfway through.
9. Remove from oven when the cheesecake is set but still jiggles in the
center. Let cool for at least 2-3 hours or until reaching room temperature (or
overnight in the refrigerator).
10. Slice and serve at room temperature. If refrigerated, slice, let come to
room temperature, then serve.
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This recipe for Keto/Carnivore Basque Cheesecake is from