1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm springform tin with the cooking spray and line with baking paper. Wrap a large piece of foil around the springform tin to make it watertight.

2

Whizz or bash the cookies to a fine crumb and mix with the melted spread and 1 tbsp honey. Spoon into the base of the tin and press down with the back of a spoon.

3

Whisk together the soft cheese, yogurt, remaining honey and vanilla extract until smooth, then add the eggs. Whisk again and add the lemon zest and flour and mix well. Pour the mixture into the tin and level the top with a spatula. Spoon over the jam in small blobs, then run a knife or skewer through it to make swirls.

4

Put the springform tin into a high-sided roasting tin. Pour boiling water into the roasting tin to come halfway up the sides of the springform tin. Bake for 1 hour, then turn o the oven, open the door and leave to cool in the oven for 3 hours. Remove and leave to fully cool on a wire rack. Serve with the fresh strawberries.