1️⃣ Prepare the pan
: Line a 10×15″ (25×38 cm) jelly-roll pan with parchment paper, leaving an overhang on the long sides. Lightly grease and dust it with flour or powdered sugar.

2️⃣ Make the cake batter
: In a large bowl, beat eggs and ½ cup sugar on high until pale, thick, and ribbon-stage (about 3–4 minutes). Gently fold in vanilla and a pinch of salt. Sift the flour over the egg mixture in two additions, folding carefully until just combined.

3️⃣ Bake the cake wrap
: Pour batter into the prepared pan, smoothing the top. Bake at 350 °F (175 °C) for 10–12 minutes, until the cake springs back lightly when touched.

4️⃣ Roll while warm
: Meanwhile, lay a clean kitchen towel on the counter and dust generously with powdered sugar. As soon as the cake comes out, loosen edges and invert onto the towel. Peel off parchment, then starting at a short end, gently roll the cake and towel together into a log. Let cool completely on a wire rack (about 20 minutes).

5️⃣ Make the strawberry purée
: Meanwhile, combine strawberries, 2 tbsp sugar, and lemon juice in a blender or bowl. Purée until smooth. Chill in the fridge.

6️⃣ Prepare the cheesecake filling
: In a mixing bowl, beat cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream to soft peaks; fold into the cream cheese along with vanilla until light and fluffy.

7️⃣ Unroll and fill
: Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface, leaving a ¼″ border. Drizzle or gently swirl the strawberry purée over the filling.

8️⃣ Re-roll and chill
: Re-roll the cake (without the towel), pressing gently to seal. Wrap in plastic wrap and refrigerate for at least 1 hour to set.

9️⃣ Slice & serve
: Trim the ends for neat edges, then slice into ¾″ rolls. Arrange on a platter. Garnish with whipped cream, fresh strawberries, and mint, if desired.