A festive dessert featuring velvety cream cheese, warm spices, tangy dried fruits, and a buttery biscuit crust. Ideal for holiday gatherings.
# What You'll Need:
→ Biscuit Base
01 - 10.5 ounces digestive biscuits, approximately 24 biscuits
02 - 4.2 ounces unsalted butter, melted
→ Cheesecake Filling
03 - 21 ounces cream cheese, softened to room temperature
04 - 5.3 ounces granulated sugar
05 - 5 fluid ounces sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.2 ounces mixed dried fruits, chopped
10 - 2 teaspoons mixed spice blend
→ Topping
11 - 6.8 fluid ounces heavy whipping cream
12 - 2 tablespoons powdered sugar, plus additional for dusting
# Step-by-Step Guide:
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. Transfer to bowl, add melted butter, and mix until texture resembles wet sand.
03 - Press crumb mixture firmly and evenly into bottom of prepared pan. Refrigerate while preparing filling.
04 - Beat cream cheese with electric mixer until completely smooth. Gradually add sugar, beating until fully incorporated.
05 - Add sour cream, eggs, vanilla extract, and lemon zest. Beat mixture until glossy and smooth.
06 - Gently fold chopped dried fruits and mixed spice into batter until evenly distributed.
07 - Pour filling over chilled crust. Smooth surface and tap pan firmly on counter to remove air bubbles.
08 - Bake 45-50 minutes until edges are set and center shows slight wobble. Cover with foil if browning too quickly.
09 - Turn off oven and leave cheesecake inside for 1 hour. Remove and cool completely to room temperature.
10 - Refrigerate at least 4 hours or overnight until fully set.
11 - Whisk heavy cream with powdered sugar until soft peaks form.
12 - Cut into squares. Top each piece with whipped cream and dust with powdered sugar.
