In the bowl of a blender, mix together the softened butter, powdered sugar, and egg yolk.
Add the salt and flour, mix well, shape the dough quickly, and refrigerate for two hours.
Roll out between two baking sheets to a thickness of 0.5 mm, prick occasionally with a fork, place in the freezer for 10 minutes, then bake for 10-15 minutes at 190°C.
Cool and grind in a blender into fine breadcrumbs.
Mix with the remaining softened butter (40 grams) and transfer into an 18 cm diameter ring, form the base, chill in the refrigerator for 10 minutes, then bake for 10 minutes at 180°C.
Cool completely.
Preheat the oven to 110°C.
Place a dish with hot water on the bottom of the oven.
Mix the cream cheese at room temperature with the sugar, breaking the eggs one by one, mixing well after each addition.
Pour in the lemon juice, the cream, and the grated lemon zest,
Pour the filling over the cooled base and bake for 120-130 minutes.
Turn off the oven, let the cheesecake cool to room temperature, and refrigerate for at least 8 hours.
Take out from the fridge, optionally cover with chocolate cream, raspberries, and greens.
Enjoy!
