New York Cheesecake

Shortbread dough: Cream the softened butter with the powdered sugar and egg yolk until smooth. Add the salt and flour and work quickly into a dough so the butter stays cool. Shape into a smooth ball, wrap in plastic wrap, and refrigerate for at least 1 hour [⏱️ 60 min].

Bake the dough: Roll the dough out between two sheets of parchment paper and freeze for 10 minutes [⏱️ 10 min]. Meanwhile, preheat the oven to 350°F (180°C). Prick the dough all over with a fork and bake until golden brown, about 10 minutes [⏱️ 10 min]. Let cool.

Crumb crust: Break the cooled shortbread into fine crumbs (for an even texture, sift them through a sieve). Stir in the melted butter until the mixture resembles wet sand. Transfer to a cake ring or springform pan and press into an even layer, compacting it firmly with a straight-sided glass with a flat bottom. Refrigerate while you make the filling.

Cheesecake filling: Beat the cream cheese with the sugar until smooth. Add the eggs one at a time, mixing well after each. Mix in the heavy cream and lemon juice, then beat briefly until uniform and creamy.

Bake and chill: Pour the filling over the crust. Bake for about 2 hours [⏱️ 120 min], until the center is only slightly wobbly. Turn off the oven and let the cheesecake cool inside. Once completely cooled, refrigerate for at least 6 hours [⏱️ 360 min]. Serve with a variety of sauces, berries, or other toppings.