Preheat your oven to 325°F (160°C) and prepare the springform pan by wrapping it in aluminum foil.

Beat the cream cheese until smooth and free of lumps.

Add the eggs one at a time, mixing gently after each addition.

Fold in the sour cream, melted unsalted butter, vanilla extract, and lemon juice.

Pour the mixture into the prepared pan and bake for approximately 1.5 hours.

Turn off the oven and crack the door open; cool for 1 hour.

Chill in the refrigerator for at least 4 hours, ideally overnight, before serving.

Serve plain or with fresh fruit toppings.