Instructions: Line a 24cm. springform cake tin with baking paper and butter lightly. Preheat oven to 200 c.

First, make the crust. Process the nuts, biscuits, sugar and spices together until the mixture resembles course breadcrumbs. With the motor running, add the butter and coconut and continue process until the crumbs have been moistened. Press the crumbs firmly onto the base of the prepared cake tin and chill.

Beat the goats cheese, marscarpone and ricotta cheese together with the sugar until the mixture is smooth. Add the eggs one at a time and beat well after each addition. Finally, add the zest of the lemons and lemon juice and mix well to distribute.

Pour the cheese filling into the prepared cake tin and place the cheesecake in the preheated oven. Turn the oven temperature down to 170 c. then bake for 55 minutes. Turn off the oven and allow the cheesecake to cool in the oven. When cool enough to handle, transfer the cake to the fridge and chill thoroughly.

Dust the cheesecake with icing sugar then use a hot knife dipped in water to slice. Serve with fresh cream if desired, and strips of lemon zest simmered in sugar and water to caramelise.

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