Sorbet. Puree the apricot and beat in a sorbet bowl. Take coconut milk, whisk together with almond milk, add acacia honey, add soaked agar-aga. Pour into a container and place in the refrigerator to set.
Rub the blueberries through a sieve to make a puree and juice. Spread a thin layer on the surface of a baking sheet outdoors for one day to evaporate the liquid.
Drizzle the resulting cheesecake with blueberry juice and add the sorbet.