Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it lightly with butter. Wrap the pan tightly in aluminum foil to create a water bath.

In a large mixing bowl, use an electric mixer to beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Gradually pour in the sugar while mixing on low speed. Continue mixing for another 2 minutes until fully incorporated.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not over-mix.

Add the sour cream, melted butter, vanilla extract, and lemon juice. Mix on low speed until combined and smooth.

Pour the cheesecake batter into the prepared springform pan and smooth the top using a spatula.

Place the springform pan in the preheated oven inside a larger pan filled with hot water. Bake for 60-70 minutes.

After baking, turn off the oven and crack the door open to cool the cheesecake in the oven for one hour.

Remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight.