Over low heat in a small saucepan, heat the heavy cream to a slight simmer. Try to hover around 180° F (82° C), not exceeding it as best you can. Simmer for around 3 minutes, add the lemon juice, allow to simmer for 3 more minutes.
Let the cream mix cool to room temperature off the stove for about a half hour.
Place a small fine mesh strainer in a small bowl and fill the strainer with 3-4 layers of cheesecloth. Pour the cream mix into the cheesecloth, cover directly on the surface with plastic wrap, and place in the refrigerator overnight to strain the liquid whey (which may merely be a couple tablespoons).
The resultant cheese will be softer and creamier than a store bought brand. After the overnight straining, it is ready for use.