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Heat oven to 425°F (218°C). Line a loaf pan with parchment paper.
Place loaf pan on a rimmed baking sheet.
In a food processor or high-speed blender, blend the sugar, cornstarch, and salt to combine.
Cut the cold cream cheese into large chunks and add to the sugar mixture, blending until combined.
Add eggs one at a time, blending after each addition. With the third egg, add the vanilla and lemon juice.
Add the cream and blend to combine.
Pour into the prepared pan and bake for 40 to 50 minutes until puffed and golden brown.
Cool at room temperature for 1 to 2 hours or refrigerate for 1 hour before serving.
Use parchment paper to lift and remove cheesecake from the pan and transfer to a plate.