Place the cream cheese in the mixer, mix for three minutes on medium speed.
Add the vanilla essence and sugar. Beat at the same speed for two more minutes.
Finally, add the heavy cream, cream, salt and eggs. Mix again for a couple of minutes.
Pour the cream into the mould. Set aside.
Using a large baking dish, pour two and a half cups of water. Place the cheesecake pan into this pan.
Bake the cheesecake in the oven for 30 minutes at a temperature of 180ºC, then lower the temperature to 150ºC and continue baking for 30 minutes more.
Remove from the oven and leave to cool for 20 minutes.
Finally, top with the Strawberry topping. Place in the fridge for 15 minutes.
Serve as a snack or dessert with any meal.