Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
Add the sugar and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
Pour in the sweetened condensed milk, vanilla, and lemon juice and mix well. Scrape the bowl down and mix until completely smooth.
Add about half a cup of the reduction into the batter and mix to combine. You can add a bit more to taste If desired. Refrigerate the remaining reduction, which will be used after the cake has chilled.
Pour the batter into the 8 or inch springform pan. If you're using an 8" pan then you will have some extra batter for individual/mini cheesecakes, which you can chill ramekins.
Chill the cheesecake overnight for best results. It's on the lighter side and so will take a bit longer to set up. I like to cover my cheesecake with a paper towel when it's in the refrigerator, you could also use plastic wrap or a clean kitchen towel.
Once the cake has chilled you can spread the remaining strawberry reduction on top.
Garnish the cake with dollops of whipped cream, and slices of strawberry.