# What You Need:
→ Biscuit Base
01 - 2.5 cups digestive biscuit crumbs
02 - 8.5 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 21 ounces cream cheese, room temperature
04 - 0.75 cup granulated sugar
05 - 0.63 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.25 ounces mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice blend (1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground ginger)
→ Topping
11 - 0.84 cup heavy cream
12 - 2 tablespoons confectioners sugar, plus extra for dusting
# Directions:
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 until fine crumbs form. Transfer to a mixing bowl and combine with melted butter until mixture resembles wet sand. Press firmly and evenly into the prepared tray base. Refrigerate while preparing filling.
03 - Using an electric mixer on medium speed, beat room temperature cream cheese until smooth and creamy. Gradually add granulated sugar, beating continuously until fully combined and fluffy.
04 - Add sour cream, eggs, vanilla extract, and lemon zest to the cream cheese mixture. Beat on medium speed until the batter achieves a smooth, glossy consistency with no lumps.
05 - Gently fold the chopped dried fruits and mixed spice blend into the batter using a spatula, ensuring even distribution throughout without deflating the mixture.
06 - Pour cheesecake batter over the chilled biscuit base and smooth the surface with a spatula. Gently tap the tray on the counter several times to release trapped air bubbles.
07 - Bake for 45 to 50 minutes until the edges are firmly set and the center wobbles slightly when gently shaken. If the top begins browning too quickly, loosely cover with aluminum foil. The cheesecake should not be fully firm at this stage.
08 - Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling prevents cracking. Remove and allow to cool to room temperature on the counter.
09 - Transfer the cooled cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, until completely firm and set.
10 - Using an electric mixer or whisk, beat the heavy cream with 2 tablespoons confectioners sugar until soft peaks form.
11 - Cut the chilled cheesecake into 12 to 16 squares using a sharp knife dipped in hot water between cuts. Top each square with a dollop of whipped cream and a light dusting of confectioners sugar before serving.
