Berry crumble cheesecake

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Step 1

1️⃣ Preheat the oven to 180°C (355°F). Line the base of your springform tin with parchment paper.

Step 2

2️⃣ In a mixing bowl, combine the crushed digestive biscuits with melted butter and sugar. Press the mixture firmly into the bottom of the tin to form a smooth, even base. Pop it into the fridge to chill while you make the rest.

Step 3

3️⃣ For the crumble topping, stir together the flour, sugar, and melted butter until you get a crumbly texture. Set aside.

Step 4

4️⃣ In a large bowl, beat the cream cheese, double cream, flour, egg, vanilla, sugar, lemon zest, and lemon juice using an electric mixer until the mixture is thick, smooth, and creamy.

Step 5

5️⃣ Pour the cheesecake filling over the chilled base and spread it evenly.

Step 6

6️⃣ Scatter the berries over the top of the cheesecake layer, then gently sprinkle the crumble topping all over.

Step 7

7️⃣ Bake in the oven for about 1 hour, or until the topping turns golden and the center has a slight jiggle.

Step 8

8️⃣ Allow the cheesecake to cool in the tin for 2 hours. Then transfer to the refrigerator and let it set completely for at least 8 hours or overnight.

Step 9

9️⃣ Just before serving, dust lightly with icing sugar and add a few fresh berries on top for a stunning finish.