To that sponge you wanna add all purpose flour, granulated sugar, two room temperature eggs and the butter (i forgot to add the soft butter on this step and i remembered when the dough was ready i just added it and kneaded the dough for 5 more minutes and it was okay).

Knead the dough in your stand mixer on low medium speed using the dough hook for about 20 minutes.

once the dough is ready place it in a clean dry bowl previously greased and cover it with plastic wrap, allow the dough to proof for about 1h and 30 minutes.

After 1h and 30 minutes the dough should be about 3 times bigger, you wanna cut the dough into 8 portions, each one should weight about 98 grams. Place them in a greased pan leaving enough distance between each one of the balls.

press the middle of the ball with the help of a glass to make like a hole in the center. Cover the dough with plastic wrap and allow it to proof for about 30 minutes.

While the dough is proofing we can make the cheesecake filling and strawberry jam. At this point you can preheat your oven at 160 C or 320 F,

In a bowl you can pour the cream cheese and work it with a spatula for about 5 minutes or until smooth, once the cream cheese is creamy and not hard you can add powdered sugar and the zest of one lemon. We need the juice from one lemon but we will add it in two parts to prevent the cream cheese from curdling.

Add half of the lemon juice and mix with a spatula and then add the juice from the other half. Mix again until you have a smooth and creamy cheesecake filling.

If you are using fresh strawberries wash them, you can also use frozen strawberries for the jam. In a pan pour the strawberries, sugar and if you have lemon juice you can add some, put it on the stove on low heat, mix constantly to prevent the strawberries from burning and once you have the perfect texture you can smash them with the spatula.

Brush the buns with egg and then make the hole bigger using the same brush. Add the cheesecake filling and the strawberry jam on top.

Bake them at 160C or 320F for about 25 minutes to 30 minutes or until golden brown, add powdered sugar on top, fresh strawberries and lemon zest.