Gather all ingredients and make sure the cream cheese is softened to room temperature.

In a medium saucepan, whisk together the egg yolks and granulated sugar for 1 to 2 minutes until pale and slightly thickened.

Slowly whisk in the whole milk and heavy whipping cream until fully combined.

Add the softened cream cheese in small portions, whisking continuously until smooth.

Stir in the vanilla extract, strawberry jam, lemon juice, and salt.

Place the saucepan over medium heat. Cook while stirring constantly and scraping the bottom and sides of the pan.

Heat the mixture until it reaches 165°F to 176°F (74°C to 80°C). Do not allow it to boil.

Remove from heat immediately and strain through a fine-mesh sieve into a clean pint container.

Place the container in an ice bath and chill for 30 to 45 minutes, stirring occasionally until completely cold.

Pour the chilled Strawberry Cheesecake Gelato base into your ice cream maker.

Churn according to the manufacturer's instructions or use the gelato setting if available, typically 20 to 30 minutes.

Once the gelato reaches a soft-serve consistency, transfer it to a freezer-safe container.

Freeze for at least 24 hours to develop the ideal texture and flavor.

Before serving, let the gelato soften for 2 to 3 minutes.

Create a small hole in the center and add the crushed graham cracker pieces.

Return to the freezer for about 5 minutes if needed, then scoop and serve.