Instructions

1. Preheat your oven to 175°C (350°F). Prepare a 23cm (9-inch) springform pan by wrapping the outside bottom and sides with a large sheet of heavy-duty aluminum foil. This will prevent water from the water bath from seeping in.
2. For the crust: Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin. In a bowl, mix the crumbs with the melted butter and salt until it resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Let it cool completely on a wire rack.
3. Reduce the oven temperature to 160°C (320°F). For the filling: In a large bowl, using an electric mixer on low speed, beat the room temperature cream cheese until completely smooth and free of lumps. Add the sugar and beat until just combined. Scrape down the sides of the bowl.
4. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix. Gently stir in the sour cream, vanilla extract, flour, and lemon zest until the batter is smooth.
5. Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the cheesecake pan. This is your water bath (bain-marie).
6. Bake at 160°C (320°F) for 60-70 minutes. The edges should be set, but the center should still have a slight wobble. Turn off the oven, crack open the door, and let the cheesecake cool slowly in the oven for 1 hour.
7. Remove the cheesecake from the water bath and let it cool completely on a wire rack at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
8. For the topping: In a small saucepan, combine the red berries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes until the berries have broken down and the sauce has thickened. Let it cool completely before spooning over the chilled cheesecake.