In a blender bowl, mix, soft butter, powdered sugar and yolk.
Add, salt and flour, mix, quickly form the dough and refrigerate for two hours.
It stretches between two baking sheets with a thickness of 0.5 mm, it is stretched at times with a fork, we give in the freezer for 10 minutes, then bake 10-15 minutes, temperature 190 C.
It is cooled and crushed, in a blender in a small breadcrumbs.
Mix with the remaining, soft (40 grams) butter and transfer to a ring with a diameter 18 cm, form the base, cool 10 minutes in the refrigerator, then bake 10 minutes- temperature 180 C.
Cool completely.
Preheat the oven to temperature 110 C.
Put at the bottom of the oven a pot of hot water.
Mix the cream cheese at room temperature with the sugar, break the eggs in a row, stirring well after each time.
We pour the lemon juice, whipped cream and lemon peel,
Pour the filling over the chilled base and bake 120-130 minutes.
Turn off the oven, cool the cheesecak at room temperature and refrigerate for at least 8 hours.
Remove from the cold, to the desire covered with chocolate, raspberry and greenery cream.
Enjoy!
