This is an easy recipe for a blueberry cheesecake without a crust. Mix room temperature cream cheese with sugar, eggs, heavy cream, lemon juice, and cornstarch in that order, then pour into a mold. Top with thawed frozen blueberries and their juice, create a marbled pattern with chopsticks, and bake in the oven. The cheesecake will be jiggly when it comes out of the oven, and chilling it thoroughly in the refrigerator will result in a rich yet refreshing cheesecake. It's perfect as a dessert for early summer or as a gift.