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Ingredients
- 1 c. pecan nuts
- 1 c. hazelnuts
- 10 x plain sweet biscuits
- 3 Tbsp. brown sugar
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 3 Tbsp. flaked coconut
- 125 gm butter, melted
- 400 gm soft, fresh white goats cheese
- 350 gm marscarpone cheese
- 300 gm fresh ricotta cheese
- 1 c. castor sugar
- 4 x Large eggs zest and of 2-3 lemons icing sugar to garnish
Directions
- 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 till the mix resembles course breadcrumbs. With the motor running, add in the butter and coconut and continue process till 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 till the mix is smooth. Add in the Large eggs one at a time and beat well after each addition. Finally, add in 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 min. Turn off the oven and allow the cheesecake to cold in the oven. When cold sufficient to handle, transfer the cake to the fridge and refrigeratethoroughly.
- Dust the cheesecake with icing sugar then use a warm knife dipped in water to slice. Serve with fresh cream if you like, and strips of lemon zest simmered in sugar and water to caramelise.
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