1-Preheat oven to 160°C/320°F (140°C fan) to ensure even baking.

2-Prepare a 20cm/8″ springform cake tin by inverting the base, lightly buttering it, lining the base with parchment paper, and buttering and lining the sides for easy removal.

3-For the biscuit base, crush the biscuits into fine crumbs, add the melted unsalted butter, and mix until it resembles wet sand, then firmly press the mixture onto the base and up the sides of the pan.

4-For the filling, beat the softened cream cheese until smooth, add the flour and mix briefly to combine, then add vanilla extract, sour cream, sugar, and lemon zest, and beat until just combined before adding eggs one at a time, beating briefly after each to avoid over-aeration.

5-Pour the filling onto the biscuit crust in the prepared pan.

6-Bake for 55 minutes until lightly golden on top with no cracks and a slight jiggle in the center, using a low temperature to prevent issues.

7-Cool the cheesecake in the oven with the door slightly open for about 20 minutes, then refrigerate for at least 4 hours in the pan to set properly before removing the springform rim and serving topped with fresh berries and dusted with icing sugar.