Place cream cheese in a mixing bowl. Mix on low to cream.
Add sugar to cream cheese and mix to combine.
Add egg, vanilla, lemon juice to cream cheese mixture and mix on medium until fully incorporated. Be sure not to overmix.
Pour cheesecake batter over crusts. Fill to about ¾ full.
Bake at 325° for 25 minutes.
Cool in pan. Once cool, remove from pan and place in refrigerator.
Let cheesecakes cool completely before eating.

Have ingredients at room temperature before you start.

Fresh fruit or fruit preserves make a great topping.

Cheesecakes must be stored in the refrigerator.