Grate the margarine, add the egg and sugar, and rub together with a whisk into a smooth mass.

Add the flour, baking powder and salt. Knead the dough by hand and gather it into a ball.

Grease a springform pan (mine is 22 cm) with vegetable oil. Roll out the dough with a rolling pin to the diameter of the pan, place it inside, and stretch it up the sides with your fingers to about half the height. Put the pan in the fridge while you prepare the filling.

Pour boiling water over the poppy seeds and let sit for about ten minutes. Then drain through a sieve. Yes, the poppy seeds will stay crunchy in the cheesecake.

Rub the cottage cheese with a whisk together with the sugar, eggs, starch and a pinch of salt until smooth - you can also use a blender. Add vanillin if you like.

Add the poppy seeds to the cottage cheese mixture and mix everything well once more. The filling is ready.

Take the pan with the base out of the fridge and pour in the poppy seed and cottage cheese filling.

Bake in an oven preheated to 170 C for 50-60 minutes (I baked mine for 50 minutes).

Let the finished cheesecake cool, then place it in the fridge overnight so it can mature. In the morning, slice it up and enjoy. Bon appetit!