# Ingredient list:
→ 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 - 1 lemon, zest
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 cream, chilled
12 - 2 tablespoons powdered sugar, plus additional for garnish
# Cooking steps:
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 in food processor until fine crumbs form. Combine crumbs with melted butter in mixing bowl, stirring until texture resembles damp sand.
03 - Transfer biscuit mixture to prepared pan. Press firmly and evenly across base using spatula. Refrigerate while preparing filling.
04 - Using electric mixer, beat room-temperature cream cheese in large bowl until smooth and creamy. Gradually add granulated sugar, beating until fully incorporated.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cheese mixture. Beat on medium speed until batter achieves smooth, glossy consistency.
06 - Gently fold dried fruit pieces and mixed spice blend into batter using spatula, ensuring even distribution throughout mixture.
07 - Pour cheesecake batter over chilled biscuit base. Smooth surface with spatula. Tap pan gently on counter several times to release trapped air bubbles.
08 - Bake at 320°F for 45 to 50 minutes until edges are set but center retains slight wobble when pan is gently shaken. Cover loosely with foil if browning excessively.
09 - Turn oven off. Leave cheesecake inside cooling oven for 1 hour to prevent cracking. Remove and allow to cool to room temperature on wire rack.
10 - Transfer cooled cheesecake to refrigerator. Chill minimum 4 hours, preferably overnight, until center is completely set.
11 - Using whisk, beat cold heavy cream with powdered sugar until soft peaks form. Avoid overwhipping to prevent grainy texture.
12 - Cut cheesecake into 12 to 16 squares using sharp knife dipped in hot water and wiped clean between cuts. Top each square with dollop of whipped cream and light dusting of powdered sugar.
