Start by mixing the flour, yeast dissolved in warm milk and salt in a bowl, then add the oil and lard (you can replace the lard with other fats such as butter, margarine and EVO oil). Beat the eggs in another bowl and add them to the mixture together with the grated and 1-2 cm diced cheeses. Mix very well until the dough is elastic and pulls away from the sides of the bowl. Divide the dough into three parts and place them in moulds previously greased with lard. Let rest in a sheltered, warm place for 5-6 hours, until the dough reaches the edge of the mould. Bake in a well-heated, static oven at 200°C for at least an hour (if the Easter cheese cake takes on too much colour on the surface, lower the oven temperature to 190°C). Once cooked, take out of the oven and let the cheese cake cool before removing it from the mould.