Christmas Cheesecake Slab (Printer Version)

Velvety spiced cheesecake with dried fruits on buttery biscuit base, crowned with whipped cream

# What You'll Need:

→ Biscuit Base

01 - 2.5 cups digestive biscuits, crushed into fine crumbs
02 - 8.5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 ounces cream cheese, at room temperature
04 - 0.75 cup granulated sugar
05 - 0.625 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 0.75 cup mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice blend (1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground ginger)

→ Topping

11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# How to Make It:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing overhang for easy removal.
02 - Using a food processor, pulse digestive biscuits into fine crumbs. Transfer to mixing bowl and combine thoroughly with melted butter until mixture resembles wet sand.
03 - Press biscuit mixture firmly and evenly across the base of prepared tray. Refrigerate while preparing filling.
04 - Using an electric mixer, beat cream cheese until smooth. Gradually incorporate sugar and continue beating until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until batter achieves smooth, glossy consistency.
06 - Gently fold chopped dried fruits and mixed spice blend into batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled biscuit base and smooth the surface. Gently tap tray on counter to release air pockets.
08 - Bake for 45 to 50 minutes until edges are set and center shows slight wobble. If browning excessively, loosely cover with aluminum foil.
09 - Turn off oven and allow cheesecake to cool inside for 1 hour. Remove and cool to room temperature on counter.
10 - Refrigerate cheesecake for minimum 4 hours, preferably overnight, until completely set.
11 - Whisk heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Cut cheesecake into squares. Crown each square with whipped cream and dust with powdered sugar before serving.

# Expert Advice:

01 -
  • It feeds a crowd without the fuss of portioning a round cake, and every square looks generous on the plate.
  • The spiced filling tastes like Christmas morning smells—warm, comforting, and just sweet enough.
  • You can make it a full day ahead, which means one less thing to juggle when guests arrive.
02 -
  • Room temperature cream cheese is non-negotiable—I once tried mixing it cold and ended up with a grainy batter full of stubborn lumps.
  • Don't open the oven door during baking or the sudden temperature drop can cause cracks; the slow cool inside the oven helps prevent that too.
  • Chilling overnight makes slicing infinitely easier and the flavour deepens as the spices settle in.
03 -
  • Wipe your knife with a hot damp cloth between every slice for clean, bakery-sharp edges.
  • If the batter looks slightly curdled after adding eggs, keep beating—it usually smooths out within a minute.
  • Press the biscuit base with the bottom of a measuring cup for an evenly compacted layer.
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