In small bowl add egg and sugar. Beat on Low until smooth.
Add vanilla and lemon juice. Beat on Low until well blended. Set aside.
In an 8-cup measuring bowl add cream cheese. Cream on Low with hand mixer. (Do not need to clean off egg mixture.)
Add sour cream. Blend on Low until smooth
Add egg mixture. Blend on Low until smooth.
Remove containers from the HOTLOGIC®. (The metal pan may be hot.) Pour the filling in even amounts in the dishes. Gently shake and pound the dish to even out the filling and remove any air bubbles.
Place dishes in the HOTLOGIC®. Cover with parchment paper. Zip shut. Cook for 8 hours.
After 8 hours, unplug the HOTLOGIC®, unzip and carefully remove the parchment paper without letting the water drip on the cheescake. Let set for 30 minutes before putting in the refrigerator to chill for 2 hours before eating.
If you used the half pint jars, add your favorite topping and eat from the jar.
If you used the springform pans, cut between the cheesecake and the ring before releasing the latch. You can lift the cheesecake out of the bottom by the excess paper. Peel off the paper and gently set on a plate. Add your favorite topping and enjoy.