Heat oven to 425°F (218°C). Line a loaf pan with parchment paper, leaving excess over the rim. Place the loaf pan on a rimmed baking sheet. In a food processor, blend sugar, cornstarch, and salt. Add cream cheese chunks and blend until smooth. Add eggs one at a time, blending and scraping down the sides. With the third egg, add vanilla and lemon juice before blending. Add heavy cream and blend to combine. Pour the mixture into the prepared pan. Bake for 40 to 50 minutes until puffed, golden brown, and moderately jiggly. Transfer to a cooling rack and cool for 1 to 2 hours at room temperature or for 1 hour in the fridge. Use parchment paper to lift the cheesecake from the pan, then slice and serve.