Christmas Cheesecake Slab (Printable)

Creamy spiced cheesecake with dried fruits on buttery biscuit base, finished with whipped cream and snow-like icing sugar

# What You Need:

→ Biscuit Base

01 - 2⅛ cups digestive biscuit crumbs
02 - 8½ tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 ounces cream cheese, room temperature
04 - ¾ cup granulated sugar
05 - ⅔ cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4¼ ounces mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice (1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger)

→ Topping

11 - ¾ cup heavy cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# Step-by-Step:

01 - Preheat oven to 320°F. Line an 8 x 12-inch rectangular baking tray with parchment paper, leaving overhang on sides for easy removal.
02 - Process digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and stir in melted butter until mixture resembles wet sand.
03 - Press biscuit mixture firmly and evenly into prepared tray base. Refrigerate while preparing filling.
04 - Beat cream cheese with electric mixer until smooth. Gradually add sugar and beat until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until smooth and glossy.
06 - Gently fold chopped dried fruits and mixed spice into batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled biscuit base and smooth surface. Tap tray gently on counter to release air bubbles.
08 - Bake for 45-50 minutes until edges are set and center is slightly wobbly. Cover loosely with foil if browning too quickly.
09 - Turn off oven and leave cheesecake inside for 1 hour. Remove and allow to cool to room temperature.
10 - Refrigerate cheesecake for at least 4 hours, preferably overnight, until fully set.
11 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Slice cheesecake into squares. Crown each piece with whipped cream and dust lightly with powdered sugar.

# Expert Suggestions:

01 -
  • It feeds a party without needing sixteen individual dessert plates or a precarious cake stand.
  • The spiced filling tastes like Christmas morning, but the slab format makes it weeknight simple.
  • You can slice it into neat squares or messy wedges, and either way people will ask for seconds.
02 -
  • Cold cream cheese creates lumps that never fully disappear, so leave it on the counter for at least an hour before you start.
  • Tapping the tray on the counter before baking releases hidden air pockets that can cause cracks as the cheesecake cools.
  • Cooling the cheesecake inside the turned-off oven prevents the sudden temperature drop that splits the surface.
03 -
  • Use a hot, dry knife to slice clean squares, wiping the blade between cuts so the cream cheese doesn't drag.
  • If the top cracks despite your best efforts, cover it entirely with whipped cream and call it rustic charm.
  • Taste the batter before baking and adjust the spice or lemon zest to suit your mood, this recipe forgives small tweaks.
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