Polish No-Bake White Chocolate Cheesecake

Line the base of a springform pan about 20 cm in diameter with parchment paper. Finely crush the biscuits, then melt the butter and let it cool slightly. Combine thoroughly until the crumbs are evenly moistened and begin to stick together. Spread in the pan and press into an even layer, including around the edge.

Mix the twaróg with the powdered sugar until smooth. Set the bowl over a warm water bath and gently heat the mixture to about 35–40°C, stirring; do not boil the cheese. Melt the white chocolate and combine it with the cheese mixture at a similar warm temperature. Do not whip the cream: in this version you will heat it with agar to avoid rapid gelling in a cold mixture.

Combine 100 ml of cold water, all 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, blending at the same time with the immersion blender head submerged to avoid incorporating air. Blend briefly until smooth. Work promptly: before pouring, the mixture should still be warm and fluid, roughly above 45°C. If lumps or strands of gel begin to form, do not pour it as though it were finished; the temperature and mixing method need adjusting.

Spread the filling over the crust, smooth the top, and chill for at least 3 hours, until it feels firm to the touch.