# What You Need:
→ Biscuit Base
01 - 2⅖ cups digestive biscuit crumbs
02 - 8½ tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 1⅓ pounds cream cheese, 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 - 1 cup mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice (1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger)
→ Topping
11 - ¾ cup heavy whipping cream
12 - 2 tablespoons confectioners sugar, plus extra for dusting
# Steps:
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 food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter until mixture resembles wet sand.
03 - Press biscuit mixture firmly and evenly into prepared tray base. Refrigerate while preparing filling.
04 - Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar and beat until fully incorporated.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until smooth and glossy consistency.
06 - Gently fold chopped dried fruits and mixed spice into batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled biscuit base and smooth surface. Tap tray gently on counter to release air bubbles.
08 - Bake for 45-50 minutes until edges are set and center is slightly wobbly. If browning too quickly, cover loosely with foil.
09 - Turn off oven and leave cheesecake inside for 1 hour. Remove and allow to cool to room temperature.
10 - Refrigerate cheesecake for minimum 4 hours, preferably overnight, until completely set.
11 - Whisk heavy cream with 2 tablespoons confectioners sugar until soft peaks form.
12 - Cut cheesecake into squares. Top each square with whipped cream and dust with confectioners sugar.
