Place a pan big enough to hold the springform pan with a little room around the sides into the 325 degree preheated oven. Add about an inch and a half of water to the pan.
Prepare the springform pan with the baked crust by wrapping it with foil around the bottom and partway up the side of the springform pan.
In the bowl of a stand mixer, add the cream cheese, mascarpone, sugar, lemon juice, zest and vanilla (you can also use a hand mixer for my lemon cheesecake recipe).
Using the paddle attachment beat until smooth. Scraping the sides and bottom of the bowl as needed.
Add the eggs one at a time, beat on low speed just until combined. Scraping the sides of the bowl as needed.
Pour the filling into the prepared and cooled crust.
Carefullly place the filled springform pan into the water bath in the oven(you can use a roasting pan or baking pan. I used a half sheet pan).
Bake the cheesecake at 325° for 60-70 minutes or until the center is just set and top begins to brown.
Remove the springform pan from the oven, and cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of pan to loosen; cool 1 hour longer then refrigerate at least 6 hours or overnight.