Poppy seed cheesecake

We start by preparing the crust. Crush the biscuits finely (you can use a mixer, I do it by hand in a plastic bag and with a rolling pin), add the melted butter and mix the mixture until all the biscuits are dipped in butter. Then press this mixture evenly into the bottom of the cake pan and refrigerate for now.

Preheat the oven to 180°C.

Meanwhile, prepare the filling. In a large bowl, mix the soft cottage cheese, sugar, eggs and vanilla sugar. The mixture will be best if all the ingredients are at room temperature, so I recommend removing the cottage cheese and eggs from the fridge at least an hour before you start.

Add the ground poppy seeds, flour and a pinch of salt to the cottage cheese mixture and mix thoroughly.

Pour this filling onto the prepared biscuit base.

Bake the cheesecake for approximately 1 hour, until the centre of the cheesecake starts to cook and the edges are lightly golden.

After baking, let the cheesecake cool at room temperature and then place it in the fridge for 6-8 hours.

Before serving, the cheesecake can be decorated with fresh fruit, whipped cream or to taste.