Preparation: Spread parchment paper on the bottom of a cake pan. It's not necessary to line the sides. Melt butter in the microwave.
Make the crust: Put the crackers in a food processor and pulse until finely chopped. Add melted butter and mix.
Put the crust into the cake pan. Line and press down using the bottom of a cup or spoon. Let it cool in the refrigerator until the batter is ready.
Make the batter: Heat cream cheese in the microwave for a few seconds.
Add sugar, egg, sieved flour, heavy cream, and lemon juice in order and mix well with a whisk after adding each ingredient. After mixing well, the batter is finished.
Remove the crust from Step 3 from the fridge. Pour the batter from Step 5 into the cake pan. Bake for 45 minutes in 340°F/170°C preheated oven.
When cooled, chill the pan in the refrigerator for a night. It tastes better to leave for a night, as the flavoring has soaked in.
Put the knife between the cake and pan and spin once around to remove the cake from the pan.
Story Behind this Recipe
I am constantly making this recipe. I do not like cheesecakes that have a strong egg taste, so I add a small amount of egg to make keep the cream cheese taste strong. This is the perfect ratio.
The saltiness of the Ritz crackers accentuates the flavor. If there are still lumps, sieve and pour in a cake pan. The tip is to mix well but do not whip air into the dough too much. It's fluffy after baking, but it hardens after it cools.