Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs (US) / 1 ½ cups (150g) digestive biscuit crumbs (UK)
  • ⅓ cup (65g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 32 ounces (900g) cream cheese, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • 4 large eggs
  • ½ cup (120ml) heavy cream
  • 2 cups (approx. 300g) mixed fresh fruit (strawberries, blueberries, raspberries, kiwi, mango, pineapple, etc.), diced
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the springform pan. Chill in the refrigerator for at least 30 minutes.
  2. Preheat oven to 325°F (160°C/Gas Mark 3). If using a water bath, prepare it now.
  3. In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add vanilla extract and lemon zest. Beat in eggs one at a time, mixing until just combined. Gently stir in heavy cream. Avoid overmixing.
  4. Pour the cheesecake filling over the chilled crust. If using a water bath, place the springform pan inside a larger pan and add hot water to reach halfway up the sides. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
  5. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven (and water bath, if used) and cool completely on a wire rack. Cover with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight.
  6. Gently toss the diced fruit with honey and lemon juice.
  7. Carefully remove the cheesecake from the springform pan. Spoon the fruit salad topping over the cheesecake. Serve immediately or chill briefly before serving.