We will start by pouring the liquid cream into a bowl and adding the lemon juice, stir and let it rest for a minimum of one hour at room temperature covered with film. We will see that once time passes it will look like cut cream, we reserve it in the fridge until it is time to use it. We preheat the oven to 180 degrees with heat up and down and the middle position of the rack.
Grease the mold with the butter nut and crush the cookies with a rolling pin or food processor, add the sugar and melted butter for a few minutes in the microwave. We stir until we form a dough with which we will line the base of the mold, squashing well with the bottom of a glass so that it is flat. We bake the dough for fifteen minutesOnce the time has passed, we remove it and raise the oven temperature to 225 degrees.
In the bowl of a whisk with rods we add the cream cheese at room temperature, the sugar, the salt and the flour, the sour cream, the vanilla, the eggs and the yolk. We beat until obtaining a smooth and homogeneous cream. Pour into the mold and bake for fifteen minutes at 225 degrees, then lower the temperature to 130 degrees and bake the cheesecake for one hour and twenty minutes.
The cream inside should not curdle excessively because after cooling it has finished solidifying in the fridge. We let chill in the refrigerator for at least six hours so that it finishes taking body.