Ingredients

For a 24 cm springform tin:

• 1.2 kg Filona lactose-free organic cream cheese
• 175 g maple syrup
• 1 tsp lemon zest
• 2 tsp vanilla extract
• 1 tsp finely grated organic lemon zest
• Pinch of salt
• 5 eggs
• 50 g cornflour
• strawberries
• strawberry sauce

How it’s done

Bring all ingredients to room temperature. Wrap the springform tin with foil several times to make it watertight. Grease the bottom and sides of the tin, and line with baking paper. Pre-heat the oven to 180°C (static heat). Fill a deep baking tray with around 3–4 cm (two fingers’ width) of water. Stir the cream cheese, maple syrup, vanilla extract, pinch of salt and lemon zest together until you get a smooth mixture. Stir in one egg at a time and then add in the cornflour. Add the mixture to the springform tin. Place the springform tin in the water bath on the baking tray and bake for around 60 minutes. Open the oven door, switch off the oven and let the cake stand in the oven for 30 minutes. Take the cake out and leave to cool in the fridge for at least five hours. Drizzle over fresh strawberry sauce before serving.