Citrus Triple Cheesecake

I love cheesecake and this one is rich and decadent, using three types of soft cheese that are perfectly balanced by the citrus.

Base

200g digestive biscuits

100g pecan nuts, chopped

1/2t ground cinnamon

80g melted butter

Filling

350g mascarpone cheese

200g ricotta cheese

150g cream cheese

1t vanilla extract

150g castor sugar

4 eggs

4T lemon juice

Grated rind of a lemon and an orange

150ml double cream

Icing sugar to dust

Preheat the oven to 150C.

Place the digestive biscuits and cinnamon in a food processor. Blend until you have fine crumbs. Add the butter and nuts and pulse until combined. Press the mixture into the base of a 22cm springform cake tin that has been lightly greased with butter. Place in the fridge while you make the filling.

Bring the cheese to room temperature. Blend the cheese in a free standing mixer until smooth. Add the vanilla, sugar and eggs and mix lightly. Stir in the lemon juice, citrus rind and cream by hand. Pour into the cake tin and bake for an hour. The filling should still be slightly wobbly in the centre. Turn off the oven and leave the cake in the oven until it has cooled completely. Refridgerate until ready to serve.

Remove from the cake tin and dust with icing sugar before serving at room temperature.

Tip: place the bottom of the cake tine, the wrong way up. This makes it easier to remove the cheesecake from the tin.