STRAWBERRY CHEESECAKE BUNS

Cheesecake Filling:


Whisk the heavy cream, sugar, salt, vanilla and lemon juice until the mixture starts to thicken up
Add the room temperature cream cheese and whisk on low speed until a creamy mixture forms; avoid overmixing. Taste and adjust as needed
Transfer to a piping bag fit with a round piping tip
Filling the buns:

Use a small knife to poke a hole into the side of each roll, and create a pocket inside (try to get the pocket as large as you can while keeping the opening as small as you can by rotating the knife from the opening)
Fill each roll generously with the cheesecake filling (about 25g/roll)
Clean up the edges and refrigerate while you make the glaze
Strawberry Glaze:


Stir all ingredients together in a small saucepan
Cook and stir over low heat until the mixture starts to thicken up
Remove from heat and let cool down slightly
Carefully dip the top of each roll into the glaze and shake off the excess. Place onto a wire rack and repeat until all rolls are done
Decoration:

Optionally, decorate the rolls with sliced strawberries and crushed graham crackers