🍓CHRISTMAS BERRY CRUMBLE CHEESECAKE

• 100g plain flour (for crumble topping)
• 30g sugar (for crumble topping)
• 50g melted butter (for crumble topping)
• 200g mixed berries (fresh or frozen)
• 500g cream cheese or mascarpone, softened
• 150g double cream
• 3 tbsp plain flour (for cheesecake filling)
• 1 egg
• 2 tsp vanilla extract
• 100g sugar (for cheesecake filling)
• 2 tsp lemon zest
• 1 tsp lemon juice
• 200g digestive biscuits, crushed (for biscuit base)
• 1 tbsp sugar (for biscuit base)
• 100g melted butter (for biscuit base)

1. Preheat the oven to 180°C.
2. To create the biscuit base, combine the crushed digestive biscuits, melted butter, and sugar in a bowl. Press this mixture into the bottom of a lined 20cm springform tin and place it in the fridge to chill.
3. For the crumble topping, mix the plain flour, sugar, and melted butter until a crumbly texture forms. Set aside.
4. In a separate bowl, use an electric mixer to beat together the cream cheese, double cream, plain flour, egg, vanilla extract, sugar, lemon zest, and lemon juice until smooth and creamy.
5. Pour the cheesecake filling over the chilled biscuit base, spreading it evenly.
6. Add the mixed berries on top of the cheesecake, then sprinkle the crumble topping over the berries.
7. Bake for about 1 hour, or until the cheesecake is golden brown with a slight wobble in the center.
8. Allow the cheesecake to cool in the tin for 2 hours before refrigerating for at least 8 hours to set fully.
9. Before serving, dust the top with icing sugar and garnish with fresh berries for an elegant finishing touch.

Christmas