1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.

3. Add in the egg yolk and vanilla extract. Mix until well combined.

4. In another bowl, whisk together the flour and salt. Gradually add this to the wet mixture until a soft dough forms.

5. Chill the dough in the refrigerator for 30 minutes.

6. Meanwhile, prepare the filling by beating together the cream cheese, powdered sugar, and lemon juice until smooth.

7. Scoop the chilled dough into 1-inch balls and roll them smooth. Place on prepared baking sheet.

8. Use your thumb or the back of a rounded spoon to make an indentation in the center of each ball.

9. Fill each indentation with about 1⁄2 teaspoon of the cheesecake mixture.

10. Bake for 12–14 minutes or until the edges are lightly golden.

11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

12. Serve slightly chilled or at room temperature. Store in an airtight container in the fridge.