Heat oven temperature to 350 degrees. 

Prepare your hot water bath. Place, in your oven on the middle shelf, a baking sheet (with high sides) filled with water a little less than half way, to ensure that it doesn’t overflow when placing your prepared cheesecake dish in it to bake.

Place softened cream cheese in a stand mixer with a paddle attachment, or in a large bowl if using a electric mixer. (If using a high speed blender such as a Vitamix, place all ingredients together and blend at high speed for about a minute, pausing to scrape down the sides and to ensure everything is well incorporated.) 

Turn the mixer on medium low speed, working up to medium speed, add sugar until well combined. Occasionally scraping down the sides of the bowl.

Add 1 egg at a time. 

Add a pinch of salt

Add Vanilla 

Add lemon (if using), or any seasoning you choose

Prepare the 8 in. circular glass dish by lining the bottom of the pan with parchment paper and/ or you can butter the bottom and the sides of the pan thoroughly and dust with the type of flour you desire.

Pour cheesecake batter into the prepared glass dish.

Place in the center of the water bath.

Close the oven door and bake for 1 hour. 

Once cooking time is up, turn the oven off, and leave it for an additional hour, making sure not to open the oven door.

Place in the refrigerator for several hours until the cheesecake cools, then serve by itself or with a delicious topping!

Cover it with plastic wrap or aluminum foil to store in your refrigerator for up to 4 days.