Save The kitchen smelled like a Christmas market the moment I folded those spices into the cream cheese. I wasn't even sure a cheesecake could handle cinnamon and ginger without tasting like a confused pie, but curiosity won. My sister wandered in halfway through and asked if I was baking or brewing mulled wine. That's when I knew this slab was going to be something special.
I brought this to a Boxing Day gathering once, and it disappeared faster than the turkey leftovers. My cousin, who usually skips dessert, came back for thirds and asked if I'd bottled the filling somehow. The whipped cream on top turned into soft clouds under the icing sugar, and every square felt like unwrapping a little edible gift. It's been my go-to ever since when I need to impress without spiraling into stress.
Ingredients
- Digestive biscuits: They crumble into the perfect buttery base that holds firm but never feels dry, and their subtle sweetness balances the tangy filling beautifully.
- Unsalted butter: Melted and mixed with the biscuit crumbs, it binds everything into a crust that slices clean and tastes like shortbread.
- Cream cheese: Let it sit at room temperature for at least thirty minutes so it beats smooth without lumps, creating that signature velvety texture.
- Granulated sugar: Just enough sweetness to let the spices and fruit shine without turning the cheesecake cloying.
- Sour cream: Adds a gentle tang and keeps the filling lusciously creamy, preventing any chalky aftertaste.
- Eggs: They set the batter into soft, sliceable squares, so don't skip the gentle tap on the counter to release trapped air bubbles.
- Vanilla extract: A warm backdrop that rounds out the spiced notes and makes the whole slab smell like a hug.
- Lemon zest: Brightens the richness and cuts through the cream cheese with a spark of citrus that feels festive and fresh.
- Mixed dried fruits: Cranberries, apricots, and cherries add bursts of chewy sweetness and little pockets of color in every bite.
- Mixed spice: Cinnamon, nutmeg, and ginger swirl together like a whispered carol, turning plain cheesecake into something that tastes like December.
- Double cream: Whipped with icing sugar until soft peaks form, it crowns each square with pillowy richness.
- Icing sugar: A final dusting that looks like fresh snow and adds a delicate sweetness right before serving.
Instructions
- Prep the oven and tray:
- Preheat to 160°C and line your rectangular tray with parchment, leaving enough overhang to lift the finished slab out easily. This little trick saves you from wrestling with a spatula later.
- Make the biscuit base:
- Blitz the digestive biscuits into fine crumbs, then stir in melted butter until it looks like wet sand. Press firmly into the tray so it holds together when you slice, then chill while you mix the filling.
- Beat the cream cheese:
- Use an electric mixer to whip the cream cheese until completely smooth, then gradually add sugar and beat until glossy. Lumps now mean lumps later, so take your time.
- Add the wet ingredients:
- Mix in sour cream, eggs, vanilla, and lemon zest, beating just until combined and silky. Overbeating can add too much air and cause cracks, so stop when it looks glossy.
- Fold in fruits and spice:
- Gently stir the chopped dried fruits and mixed spice through the batter, distributing them evenly without deflating the mixture. The spices will bloom in the oven and fill your kitchen with the scent of cinnamon and ginger.
- Pour and smooth:
- Pour the batter over the chilled base and smooth the top with a spatula, then tap the tray gently on the counter to pop any hidden air bubbles. This helps the cheesecake bake evenly without puffing unevenly.
- Bake low and slow:
- Bake for 45 to 50 minutes until the edges are set and the center still has a slight wobble. If the top starts browning too fast, drape a sheet of foil loosely over it.
- Cool in the oven:
- Turn off the heat and leave the cheesecake inside for an hour to cool gradually, preventing sudden temperature shock that causes cracks. Then let it reach room temperature on the counter.
- Chill completely:
- Refrigerate for at least four hours or overnight so the filling firms up into sliceable squares. Patience here makes all the difference between messy wedges and clean, beautiful cuts.
- Whip the topping:
- Whisk double cream with icing sugar until soft peaks form, creating clouds of sweetness. Don't overwhip or you'll end up with butter instead of cream.
- Slice and serve:
- Lift the slab out using the parchment overhang, then slice into squares and top each with whipped cream and a dusting of icing sugar. Serve cold and watch them vanish.
Save There was one Christmas Eve when I served this to my neighbors after caroling practice, and the quiet hum of conversation turned into recipe requests and laughter over second helpings. Someone said it tasted like nostalgia wrapped in cream cheese, and I haven't found a better description since. It's funny how a simple slab can turn a gathering into a memory you replay every December.
Making It Your Own
You can swap the dried fruits for fresh berries or even candied peel if you want a different kind of sweetness. I've tried it with chopped figs and a pinch of cardamom, and it felt like a completely new dessert. The beauty of this slab is that it's forgiving enough to handle your creative whims without falling apart.
Storage and Freezing
This cheesecake keeps beautifully in the fridge for up to five days, covered loosely so the top doesn't dry out. If you want to freeze it, wrap individual squares in parchment and tuck them into a freezer bag for up to a month. Thaw them in the fridge overnight, and they taste just as creamy as the day you baked them.
Pairing and Serving Suggestions
I love serving this with a glass of sweet dessert wine or a mug of spiced tea that echoes the cinnamon and ginger notes. The richness pairs beautifully with something warm and fragrant, and it turns a simple dessert into a cozy ritual. If you're feeling fancy, a drizzle of warm caramel or a scattering of crushed pistachios adds an extra layer of indulgence.
- Serve it straight from the fridge for the creamiest texture and cleanest slices.
- Let guests top their own squares with whipped cream so it stays fluffy and fresh.
- Dust the icing sugar just before serving or it will dissolve into the cream and disappear.
Save This cheesecake slab has become my quiet tradition, the one I bake when I want the house to smell like Christmas and my hands to stay busy in the best way. I hope it finds a place on your table and fills your kitchen with the same warmth it brought to mine.
Recipe FAQs
- → Can I make this cheesecake ahead of time?
Absolutely. This cheesecake actually improves when made ahead. Prepare it up to 24 hours before serving—the flavours develop beautifully during chilling. The whipped cream topping should be added just before serving for best texture.
- → What size pan do I need?
A 20 x 30 cm rectangular baking tray (8 x 12 inches) works perfectly. The shallow depth allows even baking and creates those beautiful slab slices ideal for parties. Line it with parchment paper for easy removal.
- → Can I substitute the dried fruits?
Certainly. While mixed dried fruits provide traditional festive flavour, you could use fresh berries, chopped candied peel, or even chocolate chunks. Adjust the sweetness slightly if using sweeter alternatives.
- → How do I know when the cheesecake is done?
The edges should feel set while the centre retains a slight wobble—similar to jelly. This residual heat completes the cooking as it cools. Overbaking causes cracking, so trust the wobble.
- → Can I freeze individual portions?
Yes. Wrap each square in parchment paper and freeze for up to one month. Thaw overnight in the refrigerator, then add fresh whipped cream before serving. The texture remains remarkably creamy.
- → What can I serve with this dessert?
A chilled glass of sweet dessert wine like Sauternes pairs elegantly. For non-alcoholic options, spiced tea or mulled cider complement the warming spices beautifully. A sharp fruit coulis also cuts through the richness.