Reheat the oven to 180°C/350°F. Combine butter, sugar powder and yolk. Add salt and sifted flour. Using your hands make the dough, make a ball and put it in the fridge for 1 hour.
Remove the dough from the fridge, coat it and put in the oven for 10-15 min until golden. Cool it and finely pulse this cookie in a food processor. Melted butter pour onto the crumbs and combine.
Using your hands put in a form, cool it in a fridge for 10 min and then bake for 10 min.
Mix cream cheese, sugar, add eggs one by one. Then add lemon juice, zest and cream. Whisk until smooth.
Pour the mixture onto the cooled crust, make the water bath and bake at 120°C for 90-120 min, depending on your oven. The cheesecake should move in the bottom, it’s ok :)
Remove from the oven, cool it and put in the fridge for the whole night. In the morning the only thing is to decorate with berries.