8 ounces (227 grams) cream cheese, softened
2/3 cup (133 grams) plus 1 teaspoon granulated sugar, divided
2 cups (16 ounces/453 grams) plain low-fat skyr (Icelandic yogurt), at room temperature
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
3 large eggs, at room temperature
1 pound fresh strawberries, hulled and sliced
1/2 teaspoon fresh lemon juice
Position a rack in the middle of the oven and preheat to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place it on a large, rimmed baking sheet.
In a large bowl, using a handheld electric mixer (or in a bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese on medium speed until very smooth, about 1 minute. Stop the mixer, add 2/3 cup of the sugar and beat, starting on medium-low speed and increasing to medium-high until incorporated. Stop the mixer and scrape the bottom and sides of the bowl, then add the skyr, vanilla and lemon zest and beat on medium until combined. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between additions, and beat until well combined.
Pour the mixture into the pan and bake for 15 minutes, then, keeping the cake in the oven, reduce the oven temperature to 250 degrees and bake for 55 minutes to 1 hour 5 minutes, or until the cake is just set but still jiggles a little in the middle. Transfer the pan to a wire rack and let cool for 1 hour. Then, keeping the cake in the pan, cover and refrigerate for at least 2 hours and up to 3 days.
When ready to serve, in a medium bowl, toss the strawberries with the remaining 1 teaspoon of sugar and the lemon juice. Run a butter knife around the edge of the pan before unmolding. Serve each slice of cheesecake topped with a mound of the strawberries.