3-Ingredient Baked Blueberry Cheesecake
Three ingredients bake into a dense, creamy cheesecake with a tangy swirl of blueberries.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy, Eggs
This stripped-down cheesecake relies on just cream cheese, eggs, and blueberry preserves for a rich, custardy texture without a crust. Baked low and slow in a water bath, it stays smooth and crack-free, making it a simple make-ahead dessert for weeknights or gatherings.
Ingredients
- 32 ounces cream cheese, softened
- 4 eggs
- 1 cup blueberry preserves
Method
-
Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with two layers of aluminum foil to prevent leaks.
-
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 2 minutes.
-
Add the eggs one at a time, beating on low speed after each addition just until incorporated, scraping down the bowl as needed.
-
Pour the cream cheese mixture into the prepared springform pan and smooth the top with a spatula.
-
Drop spoonfuls of blueberry preserves evenly over the batter, then swirl gently with a knife or skewer to create a marbled pattern.
-
Set the springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
-
Bake until the edges are set and the center jiggles only slightly when the pan is nudged, 50 to 60 minutes.
-
Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
-
Remove the cheesecake from the water bath, discard the foil, and refrigerate uncovered until fully chilled and set, at least 4 hours or overnight.
-
Run a thin knife around the edge of the pan, release the springform sides, slice, and serve chilled.
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3-Ingredient Baked Blueberry Cheesecake
This stripped-down cheesecake relies on just cream cheese, eggs, and blueberry preserves for a rich, custardy texture without a crust. Baked low and slow in a water bath, it stays smooth and crack-free, making it a simple make-ahead dessert for weeknights or gatherings.
6 hr 8 slices 380 cal
Ingredients
- 32 ounces cream cheese, softened
- 4 eggs
- 1 cup blueberry preserves
Method
- 1
Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with two layers of aluminum foil to prevent leaks.
- 2
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 2 minutes.
- 3
Add the eggs one at a time, beating on low speed after each addition just until incorporated, scraping down the bowl as needed.
- 4
Pour the cream cheese mixture into the prepared springform pan and smooth the top with a spatula.
- 5
Drop spoonfuls of blueberry preserves evenly over the batter, then swirl gently with a knife or skewer to create a marbled pattern.
- 6
Set the springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- 7
Bake until the edges are set and the center jiggles only slightly when the pan is nudged, 50 to 60 minutes.
- 8
Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- 9
Remove the cheesecake from the water bath, discard the foil, and refrigerate uncovered until fully chilled and set, at least 4 hours or overnight.
- 10
Run a thin knife around the edge of the pan, release the springform sides, slice, and serve chilled.