Carnivore Basque Burnt Cheesecake

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Carnivore Basque Burnt Cheesecake? Oh my! When I hit the 6 months mark of my pregnancy this past weekend the cheesecake cravings have been increasing. My little carnivore baby is a big fan of dairy as much as his mother. But this time I had to switch it up and come up with my own carnivore version of the trending Basque Burnt Cheesecake. Low carb, thick, creamy, smooth, with natural undertones of caramel from the burnt top crust! This cheesecake is naturally sweet as well from the lactose, but if you want to kick the sweetness up a notch, you can add zero calorie monk fruit sugar. Take it one more level up, and add some medicinal kief to make this treat a sleep-inducing night cap.

Truly, this cheesecake is perfect after a big fat juicy porterhouse steak, for a birthday celebration, holiday, or even a post recovery treat. The later might be confusing to read, but this cheesecake is full of healthy fats, protein, and carbohydrates. Whole dairy products are full of complex fats that slow down the absorption of milk sugars in the body. This means that milk, unlike rice or bread, will not cause a surge in blood sugar and therefore not store the lactose as fat. It will have a very slow and steady rise, much like fiber in fruit.

This is why I can live an extremely active lifestyle (Taekwondo, weight training, manual labor on our small chicken farm, cycling) and drink 2 liters of milk a day while eating other dairy products while still maintaining ketosis. And I have personally tested this! So, do not let those anti-dairy carnivores scare you away from some wholesome dairy in your life. And they will! As they become just as fanatical as vegans who do not want you to consume any dairy products. Try dairy, if it works for you, fantastic! If not, no harm in testing it out.

The Basque Cheesecake, or Tarta de Queso, is a delectable dessert originating from Spain’s Basque region. It stands out from the traditional New York-style cheesecake with its purposefully rustic appearance, featuring a gorgeously caramelized exterior and a lusciously creamy, custard-like center.

What You Will Need to Make a Carnivore Basque Burnt Cheesecake:

  • Cream Cheese
  • Ricotta Cheese
  • Heavy Whipping Cream
  • Eggs
  • Bovine Gelatin
  • Salt

Optional Carnivore Basque Burnt Cheesecake Ingredients (these make it dirty carnivore):

  • Powdered Monk Fruit
  • Vanilla Extract
  • Cheesecake Cultivar Kief


  • Large Mixing Bowl
  • Small Mixing Bowl
  • Electric Hand Mixer
  • 10″ Spring Form Pan or Smaller for a Higher Cheesecake
  • Spatula
  • Tinfoil
  • Butter to Grease or Parchment Paper


Any strain substitute for Cheesecake. When preparing this recipe, I would recommend pairing strains that possess vanilla and sugar like terpenes and flavonoids. The following cultivars would be ideal: Blueberry Cheesecake, Strawberry Cheesecake, or Cheese. If you do not have access to these strains, then use your nose and taste buds to find other cultivar’s that have similar smell and flavor profiles.

Carnivore Basque Burnt Cheesecake

Recipe by Jessica CatalanoCourse: Carnivore, DessertsCuisine: CarnivoreDifficulty: Easy


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Carnivore Basque Cheesecake has nuances of caramel combined with the richness and creaminess of traditional cheesecake with a bit of a soufflé like quality.


  • 2 Cups Cream Cheese

  • 2 Cups Ricotta Cheese

  • 2 Cups Heavy Whipping Cream

  • 6 Eggs

  • 2 (1/4 oz) Packets Unflavored Gelatin

  • 1 Teaspoon Sea Salt

  • Optional Dirty Carnivore Ingredients (you DO NOT have to add)
  • 2 Teaspoons Vanilla Extract

  • 1 Gram Cheesecake Kief Decarbed

  • Recommended Optional Ingredient
  • 1 Cup Powdered Monk Fruit Sugar (this will add a better texture and bulk to the cake)


  • Preheat the oven to 400 degrees.
  • Crack the eggs into a small mixing bowl and sprinkle the gelatin on top. Whip with a fork and let the gelatin set for 5-10 minutes.
  • Add the eggs to a large mixing bowl and the rest of the ingredients to the bowl. This is the time to add the optional ingredients if desired. Using a hand mixer, blend the mixture until all lumps in the batter are gone.
  • Butter a spring form pan or line it with parchment paper. Using parchment paper will create the traditional rustic look around the edges. Then take tinfoil and wrap the bottom to prevent any batter from leaking.
  • Bake for 65 minutes. The top of the cheesecake will be a caramel color while the cheesecake itself is jiggly like a soufflé.
  • When the baking time is over, turn off the oven, crack open the door (small crack to let heat slowly escape) to the cheesecake, and let it rest for 25 minutes (this prevents cracks).
  • Cool the cheesecake fully on the counter and then put into the fridge uncovered overnight to set. The cheesecake will still have a jiggle but as it cools and sets, the cake will compress and thicken.


  • Cannabis is technically not Carnivore; however, I see plants as medicine as long as they are extracted correctly and used only when needed.
  • For a more tailored dosage and revolutionary precise dosing chart, be sure to order a copy of my book, The Ganja Kitchen Revolution
  • Any strain substitute for Cheesecake. When preparing this recipe, I would recommend pairing strains that possess vanilla and sugar like terpenes and flavonoids. The following cultivars would be ideal: Blueberry Cheesecake, Strawberry Cheesecake, or Cheese. If you do not have access to these strains, then use your nose and taste buds to find other cultivar’s that have similar smell and flavor profiles.


Can I make this without weed?
Of course! These recipes taste amazing both infused and not!

Why Cannabis?
When our body is homeostasis, it has no need for cannabis as it is happy. But if negative environmental, lifestyle, genetics, stress, diet and nutrition, alcohol consumption, or health factors are present, the system can become unbalanced, and we now have an endocannabinoid deficiency. This results in things like migraines, fibromyalgia, mood disorders, behavior problems, anxiety, depression, bowl issues, and metabolic issues like not being able to lose weight.

Using cannabis as medicine can restore this balance in the body when combined with a proper carnivore diet. With the goal being, to eventually transition off the cannabis. Think of cannabis as a little dirty carnivore helper, that is going to be the last plant you see before you are 100% successful and in homeostasis. And also think of it as a tool to put in your back pocket in case the unfortunate event of environmental disease or infection (cold or infection) in the future causes your body to fall out of homeostasis again. Life happens. Just remember, cannabis is medicine so use it wisely.

Do I have to let the cheesecake set?
Yes! All cheesecakes, even full sugar ones, need to set at least 4 hours. But overnight is ideal.

How to store Carnivore Basque Burnt Cheesecake?
It is recommended to store the cheesecake in a covered glass container in the refrigerator once it has set.

How Long Does It Last?
The carnivore cheesecake will last for 5 days in the fridge for maximum freshness! You can also freeze for up to a month in the freezer. Anything after a month, and the texture of the cheesecake will change.

Can I Vacuum Store Carnivore Basque Burnt Cheesecake?
The best method to vacuum seal cheesecake is by slicing it into individual portions, freezing them, and then vacuum sealing each frozen slice. This technique ensures that the cheesecake remains fresh and delicious in the freezer for an impressive one to two years. While the texture may alter slightly after six months to a year, it’s an excellent strategy for long-term freezer storage.

Reasons Why You Will Love This Recipe:

  • Carnivore friendly.
  • Protein rich treat.
  • Rustic soufflé like dessert.
  • Easy to make.

More Animal-Based Desserts

Animal-Based Date Custard Pie

Animal-Based Raw Banana Pie

Carnivore Double Dutch Baby

If you try this recipe, let us know! Be sure to tag a photo #ChefJessicaCatalano on Instagram, TikTok and Facebook. Enjoy!

Hi! I’m Chef Jessica Catalano!

A passionate professional chef and food lover who loves nothing more than sharing my favorite carnivore recipes with the world.




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