Begin by crushing the vanilla wafers into fine crumbs using a food processor or a zip-top bag with a rolling pin. In a bowl, mix the crumbs with melted salted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for at least 30 minutes to ensure it sets properly.

While the crust is chilling, take your cream cheese out of the fridge and let it soften at room temperature for about 15-20 minutes, ensuring it reaches a smooth and spreadable consistency.

Once the cream cheese is soft, use a hand mixer or stand mixer to beat it in a large mixing bowl until it's completely smooth and creamy. Gradually add in the sweetened condensed milk and fresh lemon juice. Continue mixing until the filling is velvety and well combined, which should take around 2-3 minutes.

Pour the filling over the chilled crust in the springform pan. Use an offset spatula to smooth the top for an even surface.

Cover the cheesecake tightly with plastic wrap and place it in the refrigerator to chill for at least 5-6 hours, although overnight is preferred for better firmness.

When you’re ready to serve, take the cheesecake out of the fridge and remove the springform pan carefully. Use a warm knife for slicing to achieve clean edges.

Top your cheesecake with fresh berries, a dollop of whipped cream, or a drizzle of chocolate to elevate its flavor and presentation.