1. Prepare the Crust  

   – Preheat your oven to 325°F (163°C).  

   – Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang to easily lift the cheesecake out later.  

   – In a bowl, mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand.  

   – Press the mixture firmly into the bottom of the prepared pan. Use the bottom of a flat glass or measuring cup to pack it evenly.  

   – Bake for 8–10 minutes until slightly golden. Remove and let it cool while you prepare the filling.

2. Make the Filling 

   – In a large bowl, beat the cream cheese until smooth and creamy.  

   – Gradually add the sugar and mix until fully incorporated.  

   – Add the egg, vanilla extract, and lemon juice, mixing just until combined. Do not overmix, as this can introduce too much air and lead to cracks.  

3. Assemble and Bake  

   – Pour the cheesecake batter over the cooled crust and spread it into an even layer.  

   – Bake for 40–45 minutes, or until the edges are set and the center jiggles slightly when shaken.  

   – Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for about 1 hour.  

4. Chill the Cheesecake 

   – Transfer the cheesecake to the fridge and chill for at least 4 hours, or preferably overnight, to set completely.  

5. Serve and Enjoy 

   – Once chilled, lift the cheesecake out of the pan using the parchment paper. Slice into portions and top with your choice of fruits, chocolate drizzle, or whipped cream.