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cherylcolman
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Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
To prepare the base, combine crushed biscuits, sugar, and melted butter until the texture resembles damp sand. Press firmly into the bottom of a 20cm springform tin lined with baking paper. Pop it in the fridge to chill for 15 minutes.
For the crumble, stir the flour and sugar together, then mix in the melted butter until crumbly. Refrigerate while you make the filling.
In a mixing bowl, beat the cream cheese until smooth. Add in the cream, flour, egg, vanilla extract, sugar, lemon zest, and juice. Blend until the mixture is just combined—don't overmix.
Pour the cheesecake mixture over your chilled biscuit base. Scatter the berries evenly over the top, then sprinkle over the prepared crumble.
Bake in the oven for 50–55 minutes, until the top is golden and the center has a gentle wobble. Once baked, switch off the oven and let the cheesecake cool inside with the door slightly open for 2 hours. Then chill it in the fridge overnight to set.
Before serving, dust the top with icing sugar and add a handful of fresh berries for decoration.