Cheese Cake with Strawberry Toppings & Syrup

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs

Preheat oven to 325 °F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

Pour into pie pan (Note: I used the cheese cake mold with the picture above. Rub butter all inside and flour to prevent sticking.)

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

How to easily cut the cheesecake

For clean edges on the cheesecake slices, use sharp knife to cut the chilled cheesecake, wiping the knife blade with damp cloth between each cut.

For Toppings use strawberries slices and arrange on top.

For Syrup

2 lbs. strawberry, cleaned and cut lengthwise into 1/4 to 1/8 inch slices
1/2 cup sugar
1 pinch salt
1 cup strawberry jam
1 tbsp lemon juice

Toss berries with sugar and salt in a medium bowl. Let stand for 30 minutes to dissolve sugar tossing occasionally.

Meanwhile, process jam in food processor until smooth; transfer to small sauce pan. Bring jam to simmer over medium-high heat. Cook stirring frequently until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.

To serve, spoon a portion of topping over each slice of cheesecake, poundcake or scoop of vanilla ice cream.

I didn't do it at above photo because I had to bring that cheesecake to a picnic.