People love to hear the words ‘I brought a cheesecake’. It’s great for parties, family, or just a little treat for yourself. We love the summer twist of lemon and blueberries, and the swirl pattern on top make it look like you spent hours perfecting it. 

You can even use other berries! Just follow the recipe, substituting with the berries of your choice. 

What you’ll need: 

  • 1 – 1 1/2 cups of blueberries
  • 1 1/4 cup sugar 
  • 2 tbsp flour
  • 6 tbsp lemon juice
  • 2 tbsp lemon zest 
  • 2 tsp cornstarch
  • 1 tbsp cold water
  • 4 eggs – room temp.
  • 24 ounces cream cheese – room temp.
  • 1 cup sour cream

For Crust: 

  • 2 1/4 cup graham cracker crumbs
  • 10 tbsp salted butter – melted
  • 3 tbsp sugar

This recipe can easily be adjusted with other fruits. Pick another citrus or berry of your choosing. Follow the same steps but with adjusted fruits. We love the idea of using raspberries, blackberries, or oranges. Using what is fresh and in season is what makes the biggest difference. 

To get the swirled pattern in the cheesecake, you use a knife and cut through the batter before baking. We’ll point out when to do this in the steps below.

Have whipped cream leftover from our last recipe?  This is another great opportunity to use some homemade whipped cream. It’s easy to make and takes this dessert to a whole new level! 


1. Pre-heat your oven to 350 F. In a saucepan on medium heat, combine 1 tbsp lemon juice, blueberries, and 1/4 cup sugar. Cook and stir until berries are softened (5 min.

2. Combine cornstarch and water until smooth, then stir into blueberry mixture. Bring mixture to a boil and stir until thickened (2 min.). Remove from heat and cool until room temp. * For a smooth texture, add to blender and blend the mixture until smooth. 

3. For the crust, combine graham cracker crumbs, sugar, and stir in butter. Press into 9 in. pan. Place the pan onto a baking sheet and bake at 350 F for 10 mins. Then let cool. 

4. In a large bowl, beat cream cheese, sugar, and flour on low until smooth. Add in sour cream, lemon juice, and lemon zest. Continue to beat at a low speed until well combined. Add in eggs and beat until combined. 

5. Evenly pour the mixture over the crust. Drizzle desired amount of blueberry mixture on top of filling. Use a know and cut through the mixture to create the swirl pattern.

6. Return the pan onto the baking sheet. Bake for 40-45 minutes, or until the center is nearly set. Let cool on a wire rack for 10 minutes

7. Carefully run knife around edge of pan to loosen, and let cool for another hour. Then refrigerate overnight. Serve with any remaining berry mixture or whipped cream and enjoy!

How did your own cheesecake turn out? Email us! 

Send us your favorite recipes too (we may even feature them!)

Along with sweet treats, summer comes along with being outside, visiting family, and all kinds of exciting trips. We don’t want to let hearing loss change how much fun you have in the sun. Learn more about hearing and get back to those summer activities. 

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