Polish Baked Blueberry Cheesecake

Preheat the oven to 165°C with top and bottom heat and line the base of a springform pan about 23 cm across with baking paper. Mix the cheesecake twaróg with the sugar, eggs and cream on low speed or with a spatula, just until smooth. Do not beat for long, as excess air encourages the cheesecake to rise too much and then sink.

Add the dry custard powder and fold briefly into the mixture until no lumps remain. Do not prepare the custard beforehand or beat the mixture after adding the powder.

Rinse the blueberries and dry thoroughly. Transfer the cheese mixture to the prepared springform pan, level it and scatter the blueberries evenly. Press them lightly into the surface without forming a tall layer of fruit.

Bake on the middle rack for 55–70 minutes. The edges should be set and the center should wobble slightly as one piece when you gently move the pan, without ripples of liquid batter. Do not wait until the whole cheesecake is firm and deeply browned; it will also set as it cools.

Turn off the oven, leave the door ajar and keep the cheesecake inside for 30–40 minutes. Then place the pan on a wire rack to cool before covering and refrigerating for several hours, until the center is stable. Do not release the warm cheesecake from the pan or slice it before chilling.