# 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 - 0.63 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 - 0.85 cup heavy whipping cream
12 - 2 tablespoons powdered sugar, plus additional for dusting
# Directions:
01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing paper to overhang edges for easy removal.
02 - Process digestive biscuits in a food processor until fine crumbs form. Transfer to mixing bowl and stir in melted butter until mixture resembles wet sand.
03 - Press biscuit mixture firmly and evenly across prepared tray base. Refrigerate while preparing filling.
04 - Beat cream cheese with electric mixer until smooth. Gradually incorporate sugar and beat until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest. Beat until mixture becomes smooth and glossy.
06 - Gently fold chopped dried fruits and mixed spice blend into batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled crust and smooth surface. Tap tray gently on counter to release air bubbles.
08 - Bake 45-50 minutes until edges are set and center shows slight wobble. Cover loosely with foil if browning too quickly.
09 - Turn off oven and allow cheesecake to cool inside for 1 hour. Remove and cool to room temperature.
10 - Refrigerate cheesecake minimum 4 hours, preferably overnight, until fully set.
11 - Whisk heavy cream with powdered sugar until soft peaks form.
12 - Cut cheesecake into squares. Top each square with whipped cream dollop and powdered sugar dusting.
