# What You'll 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 - 0.625 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 - 0.875 cup heavy cream, chilled
12 - 2 tablespoons powdered sugar, plus extra for garnish
# Steps to Follow:
01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, extending edges over sides for easy removal.
02 - Pulse digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and combine thoroughly with melted butter until texture resembles damp sand.
03 - Press biscuit mixture firmly and evenly across prepared tray base. Refrigerate while preparing filling.
04 - Using electric mixer, beat cream cheese in large bowl until completely smooth and creamy. Gradually incorporate granulated sugar while beating continuously until fully integrated.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until smooth, glossy, and homogeneous throughout.
06 - Gently fold chopped dried fruits and mixed spice blend into batter with spatula, ensuring even distribution without deflating mixture.
07 - Pour cheesecake batter over chilled crust, smoothing surface evenly. Tap tray gently on counter surface to release trapped air bubbles.
08 - Bake for 45 to 50 minutes until edges are set and center shows slight wobble. Cover loosely with aluminum foil if top browns excessively.
09 - Turn off oven and allow cheesecake to rest inside for 1 hour. Remove and cool to room temperature on wire rack.
10 - Refrigerate cheesecake minimum 4 hours, preferably overnight, until completely set and firm throughout.
11 - Before serving, whisk chilled heavy cream with powdered sugar until soft peaks form.
12 - Cut cheesecake into squares using sharp knife dipped in hot water between cuts. Crown each square with whipped cream dollop and powdered sugar dusting.
