Preheat the Oven: Set your oven to 180°C (160°C fan). Line a 20cm springform pan with parchment paper.

Make the Base: In a bowl, mix crushed digestive biscuits, sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into the pan’s base and chill in the refrigerator for 15 minutes to set.

Prepare the Crumble: In another bowl, mix flour and sugar with melted butter until small crumbs form. Place in the fridge until ready to use.

Create the Cheesecake Filling: Beat the cream cheese until smooth. Add the cream, flour, egg, vanilla, sugar, lemon zest, and lemon juice. Mix gently until everything is combined — avoid overbeating to keep it light and silky.

Assemble the Cheesecake: Pour the creamy filling over the chilled base. Scatter berries evenly over the top, then sprinkle the prepared crumble mixture over the berries.

Bake: Bake for 50–55 minutes until the top turns golden and the center is just slightly wobbly. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 2 hours — this prevents cracking.

Chill Overnight: Refrigerate overnight to allow the flavors to blend and the texture to set perfectly.

Serve & Enjoy: Dust lightly with powdered sugar, top with fresh berries, and serve chilled. Each bite will give you the perfect balance of creamy cheesecake, tangy fruit, and buttery crumble.