# What you need:
→ Biscuit Base
01 - 10.5 ounces digestive biscuits, crushed into fine crumbs
02 - ½ cup unsalted butter, melted
→ Cheesecake Filling
03 - 21 ounces 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 - 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
# How to Make It:
01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Process digestive biscuits into fine crumbs using a food processor. Transfer crumbs to a bowl, pour in melted butter, and mix until texture resembles wet sand.
03 - Press biscuit mixture firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.
04 - Beat cream cheese with an electric mixer until completely smooth. Gradually incorporate granulated sugar, continuing to beat until fully combined and no lumps remain.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to the creamed mixture. Beat until the batter is smooth, glossy, and well incorporated.
06 - Gently fold chopped dried fruits and mixed spice blend into the batter, ensuring even distribution without overmixing.
07 - Pour cheesecake batter over the chilled biscuit base. Smooth the surface with a spatula, then tap the pan firmly on the counter to release any trapped air bubbles.
08 - Bake for 45 to 50 minutes until edges are set and center retains a slight wobble. If the top browns too quickly, cover loosely with aluminum foil.
09 - Turn off the oven and leave cheesecake inside to cool gradually for 1 hour. Remove from oven and let cool completely to room temperature.
10 - Refrigerate cheesecake for at least 4 hours, preferably overnight, until completely firm and set throughout.
11 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form. Do not overwhip.
12 - Cut cheesecake into squares. Top each serving with a dollop of whipped cream and a light dusting of powdered sugar just before serving.
