NEW YORK CHEESECAKE

Cookies: Grind the soft butter with powdered sugar. Add the egg yolk, a pinch of salt, and flour. Mix in a blender. Put the dough in the fridge for 1-2 hours. Chilling the dough helps it hold its shape when baking.

Roll out the dough to 0.2 inches thick, chop, and cool in the freezer before baking. Bake for 10-15 minutes at 356°F (180°C). Let the cookies cool.

Cheesecake Base: Grind the cookies into small crumbs. Pour the melted butter into the crumbs to form a wet sand texture. Put the mixture in a mold and press it to form a base. Bake for 10 minutes at 356°F (180°C), then let it cool.

Cheesecake Filling: In a bowl, combine the cream cheese, sugar, lemon zest, and a pinch of salt. Mix thoroughly. Add eggs one at a time, beating well after each addition. Pour in the cream and lemon juice, and whisk until smooth. Pour the mixture into the mold over the cookie base.

Preheat the oven to 230°F to 266°F (110°C to 130°C). Place the cheesecake in the oven and a separate dish with hot water on the bottom. Bake for 90-120 minutes until the center is slightly jiggly. Allow the cheesecake to cool and refrigerate overnight. The water bath helps prevent cracks.

Caramelized Apples: In a dry frying pan, melt the brown sugar until it turns a caramel color. Add the butter and stir. Add the apple slices and cinnamon. Cook, stirring constantly, for about 3-4 minutes, until apples are tender. Keep an eye on the sugar to avoid burning it.

Decorate the top of the cheesecake with caramelized apples. Enjoy your delicious homemade cheesecake!