# What Goes In:
→ Biscuit Base
01 - 2.5 cups digestive biscuit crumbs
02 - 1 cup unsalted butter, melted
→ Cheesecake Filling
03 - 21 oz cream cheese, at room temperature
04 - 3/4 cup granulated sugar
05 - 5 fl oz sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.2 oz mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice blend (1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger)
→ Topping
11 - 7 fl oz heavy whipping cream
12 - 2 tablespoons powdered sugar, plus extra for dusting
# How to Make It:
01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing overhang on sides for easy removal.
02 - Process digestive biscuits in a food processor into fine crumbs. Transfer to a mixing bowl and combine with melted butter until texture resembles wet sand.
03 - Press biscuit mixture firmly and evenly across the tray base. Refrigerate while preparing the filling.
04 - Using an electric mixer, beat cream cheese until smooth. Gradually add granulated sugar and beat until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to the cream cheese mixture. Beat until smooth and glossy.
06 - Gently fold in chopped dried fruits and mixed spice blend, ensuring even distribution throughout the filling.
07 - Pour cheesecake batter over chilled biscuit base and smooth the surface. Gently tap the tray on the counter to release air bubbles.
08 - Bake for 45 to 50 minutes until edges are set and center is slightly wobbly. Cover loosely with foil if browning too quickly.
09 - Turn off oven and leave cheesecake inside for 1 hour. Remove and cool to room temperature.
10 - Refrigerate cheesecake for at least 4 hours, preferably overnight, until fully set.
11 - Whisk heavy whipping cream with powdered sugar until soft peaks form.
12 - Slice cheesecake into squares. Top each square with whipped cream and a dusting of powdered sugar.
