Polish No-Bake Blueberry Cheesecake

Line the base of a springform pan about 20 cm across with baking paper. Finely crush the biscuits and combine with the melted, slightly cooled butter to make evenly moistened crumbs. Spread in the pan and press firmly into an even layer, including around the edges.

Mix the twaróg with the powdered sugar until smooth. Set the bowl over a warm water bath and gently heat the mixture, stirring, to about 35–40°C; do not boil the cheese. Prepare the blueberries separately, dry them and leave at room temperature while assembling. Do not whip the cream: in this version, you will heat it with the agar to prevent rapid gelling in a cold mixture.

Combine 100 ml of cold water, the full 200 ml of cream and 5 g of pure agar in a saucepan. Whisk thoroughly. Heat to a clear boil, stirring constantly along the bottom, then boil gently for 1–2 minutes or according to the agar's instructions, until smooth. Do not leave the solution to set.

Immediately pour the hot cream and agar mixture in a thin stream into the warm cheese mixture while blending with an immersion blender, keeping its head submerged to avoid incorporating air. Blend briefly until smooth. Gently fold in the prepared fruit. Work promptly: before pouring into the pan, the mixture should still be warm and liquid, approximately above 45°C. If lumps or gelled strands begin to form, do not pour it as a finished cream; the temperature and combining method need correction.

Spread the filling over the cookie crust and chill for at least 3 hours, until the cheesecake is firm enough to slice.