Christmas Cheesecake Slab (Printable)

Creamy spiced cheesecake with dried fruits on buttery biscuit base, topped with whipped cream

# What You Need:

→ Biscuit Base

01 - 2.5 cups digestive biscuit crumbs
02 - 8.5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 ounces cream cheese, room temperature
04 - 3/4 cup granulated sugar
05 - 5 fluid ounces sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.25 ounces 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 - 7 fluid ounces heavy 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 on sides for easy removal.
02 - Process digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter until mixture resembles wet sand. Press firmly and evenly into prepared tray base. Refrigerate while preparing filling.
03 - Beat cream cheese with electric mixer until smooth. Gradually add sugar and beat until fully incorporated and fluffy.
04 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until smooth and glossy with no lumps visible.
05 - Gently fold chopped dried fruits and mixed spice blend into filling using spatula, ensuring even distribution throughout.
06 - Pour cheesecake batter over chilled biscuit base and smooth surface evenly. Tap tray gently on counter to release air bubbles. Bake for 45-50 minutes until edges are set and center shows slight wobble. If browning too quickly, loosely cover with foil.
07 - Turn off oven and leave cheesecake inside for 1 hour. Remove and allow to cool to room temperature on countertop.
08 - Refrigerate cheesecake for minimum 4 hours, preferably overnight, until completely set and firm.
09 - Whisk heavy cream with powdered sugar until soft peaks form. Use immediately or refrigerate until serving.
10 - Cut cheesecake into 12-16 squares using a sharp knife wiped clean between cuts. Crown each square with dollop of whipped cream and light dusting of powdered sugar.

# Expert Hints:

01 -
  • It serves a crowd without the fuss of portioning individual slices, and everyone gets a perfectly sized square.
  • The spiced filling tastes like Christmas in every bite, warm and fragrant without being overpowering.
  • You can make it a full day ahead, which means less stress and more time with the people you actually want to see.
  • The crunchy biscuit base contrasts beautifully with the creamy filling, and that whipped cream on top makes it feel extra special.
02 -
  • Always bring your cream cheese and eggs to room temperature before mixing, or youll fight lumps the entire time and the texture will suffer.
  • Dont overbake the cheesecake, a slight wobble in the center is exactly what you want because it will firm up as it chills.
  • Tapping the tray on the counter really does release air bubbles, and it only takes a few seconds to save yourself from unsightly holes in the filling.
  • Cooling the cheesecake slowly in the turned-off oven prevents those dramatic cracks that make it look less polished.
03 -
  • Use a hot, dry knife to slice the cheesecake, wiping it clean between each cut for perfectly smooth edges.
  • If the top starts browning too quickly in the oven, cover it loosely with foil and continue baking until the center is just set.
  • Make the biscuit base a day ahead and keep it chilled, it saves time and makes the whole process feel less rushed.
  • Taste your mixed spice before adding it to the batter, some store-bought blends can be surprisingly strong and you might want to use a little less.
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