Pop the spelt flour, butter, sugar and salt to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs.

Keep running the food processor and pour the ice water through the feed tube until the mixture and keep processing until a ball of dough forms.

Pop the dough into a bowl and refrigerate for around half an hour .

When ready to cook, preheat oven to 175 C and grease and line a 19cm x 19cm square tin with baking paper.

Flour your kitchen surface and roll out the dough to fit the tin.

Whisk together the cream cheese, mascarpone cheese, rapadura sugar, lemon juice, lemon zest and vanilla extract.

Scoop the cheesecake batter on top of the pastry then cook in oven for 30-40 minutes or until cheese is set and dough is lightly golden. Allow to cool.

You have two options here. You can slice up some fresh figs and arrange on top of the cheesecake slice and drizzle with honey. Or, halve the figs, place in a baking tin, sprinkle over some cinnamon, drizzle over the honey and grill for a couple of minutes. Once cool arrange on top of the slice.

Put slice in fridge to further set.