A festive dessert slab featuring creamy, spiced filling, a crisp biscuit base, and a topping of whipped cream and dried fruits.
# Components:
→ Biscuit Base
01 - 10.5 ounces digestive biscuits, crushed to fine crumbs
02 - 4.25 ounces unsalted butter, melted
→ Cheesecake Filling
03 - 21 ounces cream cheese, room temperature
04 - 5.25 ounces granulated sugar
05 - 5 fluid ounces 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 - 6.75 fluid ounces heavy cream
12 - 2 tablespoons powdered sugar, plus extra for dusting
# Directions:
01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking pan with parchment paper, allowing overhang for removal.
02 - Pulse digestive biscuits in food processor until fine crumbs form. Transfer to bowl, add melted butter, and mix until texture resembles wet sand.
03 - Press biscuit mixture firmly and evenly into prepared pan bottom. Refrigerate while preparing filling.
04 - Using electric mixer, beat cream cheese until completely smooth. Gradually add sugar, beating until fully incorporated.
05 - Mix in sour cream, eggs, vanilla extract, and lemon zest. Beat until mixture appears smooth and glossy.
06 - Gently fold chopped dried fruits and mixed spice into batter until evenly distributed throughout.
07 - Pour filling over chilled crust. Smooth surface with spatula and tap pan gently on counter to release trapped air bubbles.
08 - Bake 45-50 minutes until edges are set and center shows slight wobble. Cover loosely with foil if browning excessively.
09 - Turn off oven and leave cheesecake inside for 1 hour to cool gradually. Remove and cool to room temperature.
10 - Refrigerate at least 4 hours or overnight until completely firm and set before slicing.
11 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Cut cheesecake into squares. Top each portion with whipped cream and dust with powdered sugar.
