Christmas Cheesecake Slab

The first tray came out of the oven with a crack running straight down the middle, and I stood there holding a tea towel, convinced I'd ruined Christmas dessert. My mother-in-law glanced over, shrugged, and said cracks give it character—then proceeded to eat two squares before dinner. That year taught me cheesecake doesn't need perfection, just good flavour and a forgiving crowd. Now I bake this slab every December, cracks and all.

I remember boxing up leftovers in little parchment parcels for neighbours the day after Boxing Day. One of them knocked on my door the following week asking if I'd written the recipe down anywhere. She'd tried to recreate it from memory and ended up with something closer to custard than cheesecake. We laughed about it over tea, and I scribbled the steps on the back of an envelope. That envelope is still pinned to her kitchen corkboard.

Ingredients

• Digestive biscuits: The base needs to be sturdy enough to support a thick filling, and digestives deliver that buttery, slightly sweet crunch without stealing the show.
• Unsalted butter: Melted and mixed with the biscuit crumbs, it binds everything together—use unsalted so you control the flavour balance.
• Cream cheese: Let it sit at room temperature for at least an hour before beating; cold cream cheese turns lumpy no matter how long you mix.
• Granulated sugar: Just enough to sweeten without making the filling cloying—cheesecake should taste tangy, not like frosting.
• Sour cream: Adds a gentle tang and keeps the texture silky; don't skip it or you'll lose that signature richness.
• Large eggs: They set the filling as it bakes, so make sure they're fresh and at room temperature for smoother blending.
• Vanilla extract: A couple of teaspoons deepen the flavour without announcing themselves—pure extract works best here.
• Lemon zest: Brightens the whole filling and cuts through the richness; use a fine grater and avoid the white pith.
• Mixed dried fruits: Cranberries, apricots, and cherries add little pockets of sweetness and a festive pop of colour in every bite.
• Mixed spice: Cinnamon, nutmeg, and ginger warm the filling and make the kitchen smell like a holiday market.
• Double cream: Whipped with a touch of icing sugar, it crowns each square with soft, cloud-like richness.
• Icing sugar: A final dusting looks like fresh snow and adds a whisper of extra sweetness.

Instructions

Prepare the oven and tray:

Preheat to 160°C and line your tray with parchment, leaving enough overhang to lift the whole slab out later. This trick saves you from wrestling with a spatula and a crumbling edge.

Blitz the biscuit base:

Pulse the digestives in a food processor until they look like coarse sand, then stir in the melted butter until every crumb is coated. Press the mixture firmly into the tray and chill it while you mix the filling.

Beat the cream cheese:

Use an electric mixer on medium speed until the cream cheese is completely smooth with no lumps. Gradually add the sugar and keep beating until it's pale and fluffy.

Add wet ingredients:

Pour in the sour cream, crack in the eggs one at a time, then add vanilla and lemon zest. Beat just until the mixture turns glossy and silky—overbeating can introduce too much air.

Fold in fruits and spice:

Gently stir the chopped dried fruits and mixed spice through the batter with a spatula, keeping the motion light. You want even distribution without deflating the mixture.

Pour and smooth:

Pour the batter over the chilled base and use a spatula to spread it evenly. Tap the tray gently on the counter a few times to coax out any hidden air bubbles.

Bake low and slow:

Slide the tray into the oven and bake for 45 to 50 minutes—edges should be set, center slightly wobbly. If the top starts to brown too fast, drape a sheet of foil loosely over it.

Cool in stages:

Turn off the oven and leave the cheesecake inside for an hour with the door closed. Then remove it and let it cool completely at room temperature before chilling.

Chill thoroughly:

Cover the tray and refrigerate for at least four hours, though overnight is better. The filling needs time to firm up properly.

Whip the topping:

Just before serving, whisk the double cream with two tablespoons of icing sugar until soft peaks form. Don't overwhip or it'll turn grainy.

Slice and serve:

Lift the cheesecake out using the parchment overhang, then slice into squares with a sharp knife wiped clean between cuts. Top each square with a dollop of whipped cream and a light dusting of icing sugar.

Pin It

One year I served this at a potluck and someone asked if I'd ordered it from a bakery. I laughed and admitted the crack down the centre, hidden under whipped cream, and she said that's how you know it's homemade. That comment stuck with me—it's the imperfections that make a dish feel personal and worth sharing.

Making It Your Own

Swap the dried fruits for candied peel if you want a more traditional British Christmas flavour, or toss in chopped crystallised ginger for extra warmth. Fresh berries work beautifully in summer, turning this into a year-round treat. I've even tried stirring in a tablespoon of brandy once, and the adults at the table definitely noticed.

Storing and Freezing

Wrapped well, this cheesecake keeps in the fridge for up to five days, though it rarely lasts that long. For longer storage, slice it into squares, wrap each one in parchment, and freeze for up to a month. Thaw individual pieces in the fridge overnight, and they taste just as good as the day you baked them.

Serving Suggestions

This slab pairs beautifully with a glass of sweet dessert wine or a mug of spiced tea on a cold evening. I like to serve it on a wooden board with extra fruit scattered around and a small bowl of whipped cream on the side. It looks relaxed and inviting, which is exactly the mood I want at the table.

• Dust with cocoa powder instead of icing sugar for a deeper, less sweet finish.
• Serve with a drizzle of warm caramel or a spoonful of cranberry compote.
• Garnish with fresh mint leaves or a few whole dried cranberries for a festive touch.

Pin It

Every December, this cheesecake reminds me that the best recipes aren't the fanciest ones—they're the ones people ask you to make again. I hope your kitchen smells like cinnamon and lemon zest soon.

Recipe Questions & Answers

→ Can I make this cheesecake ahead of time?

Yes, this cheesecake actually improves when made ahead. It needs at least 4 hours to set properly, but you can make it up to 2 days in advance and keep it refrigerated. The flavours develop beautifully overnight.

→ What size baking tray do I need?

You'll need a 20 x 30 cm (8 x 12 inch) rectangular baking tray. This size yields 12-16 generous squares, perfect for feeding a crowd during festive celebrations.

→ Can I substitute the dried fruits?

Absolutely. While cranberries, apricots, and cherries work wonderfully together, you can swap them for fresh berries, festive candied peel, or even chocolate chips for a different variation.

→ Why does my cheesecake crack?

Cracking usually occurs from overbaking or cooling too quickly. Follow the method of cooling in the oven for 1 hour after baking, then let it come to room temperature gradually before refrigerating.

→ How should I store leftovers?

Keep refrigerated in an airtight container for up to 5 days. For longer storage, wrap individual squares in parchment paper and freeze for up to 1 month—thaw in the fridge overnight.

→ Can I use a different type of biscuit for the base?

Digestive biscuits provide the classic flavour and texture, but you could use graham crackers, vanilla wafers, or ginger biscuits for a variation. Just ensure you use 300g for the right base consistency.