Preheat oven to 350F (180C).

In a small saucepan add sugar and lemon juice. Melt over low-medium heat until golden. Remove from heat and pour the hot caramel  into the bottom of a 9 inch (23cm) pan. Swirl the pan to spread evenly. Set aside until you prepare the cream cheese mixture.

In a large bowl mix cream cheese until smooth. Incorporate eggs one at a time, vanilla extract, sweetened condensed milk and evaporated milk. Mix well until combined.

Skim off the foam using a spatula and pour the cream cheese mixture over the caramel into the pan.

Place the pan in a larger pan, place on oven rack and add boiling water halfway up the sides of the pan.

Bake for 45-50 minutes until set or until a toothpick inserted into the center comes almost clean.

Remove the pan from water and cool completely on a cooling rack.

Cover and refrigerate for at least 4 hours or better overnight.

Run a knife around the edges of the cake to unmold it and invert onto a serving plate.