Preheat oven to 160 °C.

Line the base and sides of a 22 cm springform cake tin with baking paper.

Enclose the base and sides of the tin in a double layer of foil to keep the base watertight. Place the tin in a deep roasting pan.

Heat the PHILADELPHIA cream cheese , dairy free spread and milk in a large heatproof bowl set over a saucepan of simmering water and whisk until well combined.

Remove bowl from heat and set aside to cool for 10 minutes. Whisk in one third cup of caster sugar, eggyolks and vanilla, then lemon juice.

Sift over the combined flours and gently whisk to combine.

Beat egg whites and cream of tartar in a large bowl with an electric mixer until frothy. Add the remaining sugar gradually, beating well after each addition, until glossy and soft peaks have formed.

Gently fold one third of the meringue into the PHILLY mixture, then fold in the remaining meringue. Pour mixture into prepared cake tin.

Add enough boiling water to come halfway up the side of the cake tin. Bake for 45-50 minutes, or until the top is golden and the cake springs back when touched in the centre.

Turn off the oven and leave the cake inside, with the door slightly ajar, to cool for 30 minutes. Remove from oven and cool on wire rack for a further 30 minutes before removing from the tin.