Combine strawberries, sugar, and lemon juice in a medium saucepan.

In a separate bowl, stir the cornstarch and water together until the cornstarch is dissolved. Pour mixture over the strawberries, mixing everything together. Cook over medium high heat, stirring constantly, until it begins to boil.

Reduce heat slightly, but continue to simmer the topping. Cook 3-5 minutes, or until the topping is thickened. Remove from heat and allow to cool. Topping will continue to thicken as it cools.

In the bowl of a stand mixer fitted with the paddle attachment, whip together the cream cheese, sugar, yogurt, vanilla, and salt until smooth. Add a 1/2 cup of the whipped topping and continue whipping until lightened. Fold in the rest of the whipped topping by hand.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. In a separate bowl, lightly whisk the eggs, then mix in the milk, ricotta, vanilla and lemon juice. Fold the wet mixture into the dry ingredients until just combined, avoiding over-mixing.

Heat a large nonstick skillet over medium heat with some butter. Once hot, pour 1/4 cup of batter onto the skillet. Cook pancake until little bubbles form on the surface. Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with the remaining pancakes.

Serve pancakes warm, with cheesecake filling and strawberry topping.