Ingredients:

  • 300 g (10.5 oz) Digestive Biscuits or Graham Crackers
  • 100 g (7 tbsp) Unsalted Butter, melted
  • 50 g (1/4 cup) Granulated Sugar (for base)
  • 680 g (3 x 8 oz blocks) Full-Fat Cream Cheese, softened to room temperature
  • 240 g (2 cups) Confectioners' (Icing) Sugar, sifted
  • 1 tbsp Lemon Zest (from 1 medium lemon)
  • 1 tsp Vanilla Extract (pure)
  • 475 ml (2 cups) Cold Heavy Cream (35% fat minimum)
  • 450 g (3 cups) Fresh Strawberries, hulled and sliced
  • 280 g (2 cups) Fresh Blueberries
  • 30 g (2 tbsp) Granulated Sugar (for topping)
  • 1 tbsp Fresh Lemon Juice (for topping)

Instructions:

  1. Crush the biscuits/crackers in a food processor until fine crumbs form. Pour the melted butter and 50g sugar over the crumbs and mix thoroughly until uniformly moist.
  2. Press the crumb mixture firmly and evenly into the bottom of the prepared 9x13 pan. Use a measuring cup to compact the base well. Place the crust in the refrigerator to chill for about 20 minutes.
  3. Macerate the Berries: In a medium bowl, gently combine the sliced strawberries, whole blueberries, 30g sugar, and lemon juice. Allow the berries to sit at room temperature for 15 minutes. Drain off any excess liquid before using as a topping.
  4. Whip the Cream Cheese: In the bowl of an electric mixer, beat the softened cream cheese, sifted confectioners' sugar, lemon zest, and vanilla extract until completely smooth and lump-free (about 2-3 minutes).
  5. Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream until very stiff peaks form. This step is critical for structure.
  6. Fold: Gently fold the whipped cream into the cream cheese mixture in three additions using a large spatula, preserving the airiness; avoid over-mixing.
  7. Assemble and Chill: Spoon the cheesecake filling evenly over the chilled crust and smooth the surface. Cover the pan loosely and chill for a minimum of 4 hours, or ideally overnight, until the filling is very firm.
  8. Finish and Serve: Use the parchment sling to lift the cheesecake block out of the pan. Just before serving, spoon the drained macerated berries over the top. Cut the cheesecake into 12 even slices using a sharp, hot knife.