Line a spring-form tin with baking paper on all sides and set aside
Hull the strawberries and cut them into 1/4 and place them in a small mixing bowl along with 100gm of caster sugar. Split the vanilla bean and scrape out the seeds and add to the strawberries
In the bowl of a stand mixer add the cream cheese and remaining caster sugar and beat with a paddle attachment until pale and well combined
Slowly add eggs one at a time and beat well after each addition
With your hands or pestle slightly crush the strawberries and add to the cream cheese mixture
Remove from the mixer and fold through the thickened cream, pour the mix into the lined tin and cover tightly with cling film
Place in a pre-heated oven steam setting 100 degrees for 2 hours
Once cooked remove from the oven and remove the cling film. Place on a cake rack to cool completely
Once cold remove the outer of the tin and baking paper, invert the cake onto a serving plate and remove the base, garnish with fresh strawberries and serve