Crust

• 1 stick (8 tablespoons) butter, at room temperature
• ¾ cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1⅔ cups flour
• 1 teaspoon baking powder
• 1 pinch of salt

Filling

• 3 packages (24 ounces) cream cheese, at room temperature
• ¾ cup sugar
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1½ tablespoons lemon juice

Crust

1. Beat softened butter in the mixer until creamy.
2. Add sugar, egg, and vanilla extract, then beat until combined.
3. Whisk flour, baking powder, and salt together in a separate bowl.
4. Add flour mixture to mixer, and mix on low speed just until a dough forms.
5. Press the dough into the bottom and up the sides of the springform pan to form a crust.

Filling

1. Beat the cream cheese in the mixer until softened, then beat in the sugar.
2. Beat in the eggs one at a time, then mix in the vanilla and lemon juice.
3. Pour the batter mixture into the crust-lined pan.
4. Bake for 40 minutes.
5. Let cool completely.
6. Chill cheesecake in fridge for 2 hours or up to several days.