# Components:
→ Biscuit Base
01 - 10.5 ounces digestive biscuits, approximately 24 biscuits
02 - 4.25 ounces unsalted butter, melted
→ Cheesecake Filling
03 - 21 ounces cream cheese, softened to room temperature
04 - ¾ cup granulated sugar
05 - ⅔ cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.25 ounces mixed dried fruits, chopped
10 - 2 teaspoons mixed spice blend
→ Topping
11 - ¾ cup heavy cream
12 - 2 tablespoons powdered sugar, plus extra for dusting
# Method:
01 - Preheat the oven to 320°F. Line an 8 x 12 inch rectangular baking pan with parchment paper, allowing overhang on all sides for easy removal later.
02 - Process the digestive biscuits in a food processor until fine crumbs form. Transfer to a mixing bowl and pour in the melted butter. Mix thoroughly until the texture resembles wet sand.
03 - Press the biscuit mixture firmly and evenly into the bottom of the prepared pan. Place in the refrigerator to set while preparing the filling.
04 - In a large mixing bowl, beat the cream cheese with an electric mixer until completely smooth and free of lumps.
05 - Gradually add the granulated sugar, beating until fully combined. Add the sour cream, eggs, vanilla extract, and lemon zest. Continue beating until the mixture is smooth and glossy.
06 - Gently fold in the chopped dried fruits and mixed spice blend, ensuring even distribution throughout the batter.
07 - Pour the cheesecake filling over the chilled biscuit base, smoothing the top with an offset spatula. Tap the pan gently on the counter several times to release trapped air bubbles.
08 - Bake for 45 to 50 minutes, or until the edges are set and the center retains a slight wobble. If the top begins to brown too quickly, cover loosely with aluminum foil.
09 - Turn off the oven and leave the cheesecake inside to cool gradually for 1 hour. This prevents cracking from sudden temperature changes.
10 - Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or preferably overnight until fully set.
11 - Just before serving, whisk the heavy cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Cut the chilled cheesecake into squares. Top each portion with a dollop of whipped cream and dust generously with powdered sugar.
