Christmas Cheesecake Slab (Print Version)

Velvety spiced cheesecake with dried fruits on crunchy biscuit crust topped with cream

# What You Need:

→ Biscuit Base

01 - 2 1/2 cups digestive biscuit crumbs
02 - 1/2 cup unsalted butter, melted

→ Cheesecake Filling

03 - 21 oz cream cheese, room temperature
04 - 3/4 cup granulated sugar
05 - 2/3 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 1 cup mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice blend (1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger)

→ Topping

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

# How To Make:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing edges to overhang for easy removal.
02 - Process digestive biscuits in a food processor until fine crumbs form. Transfer to a mixing bowl and combine with melted butter, stirring until texture resembles wet sand.
03 - Press biscuit mixture firmly and evenly into the prepared tray base. Refrigerate while preparing filling.
04 - Using an electric mixer on medium speed, beat cream cheese until smooth and creamy. Gradually add sugar while beating until fully incorporated.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until smooth and glossy with no lumps visible.
06 - Gently fold chopped dried fruits and mixed spice blend into batter using a spatula, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled biscuit base and smooth surface with spatula. Gently tap tray on counter to release air bubbles.
08 - Bake for 45-50 minutes until edges are set and center is slightly wobbly. If browning too quickly, cover loosely with foil. Cheesecake should jiggle only in the very center.
09 - Turn off oven and leave cheesecake inside for 1 hour to cool gradually, preventing cracks.
10 - Remove from oven and allow cheesecake to cool completely at room temperature.
11 - Refrigerate for at least 4 hours, preferably overnight, until completely set and chilled.
12 - Whisk cold heavy cream with powdered sugar until soft peaks form, maintaining a light and fluffy texture.
13 - Slice cheesecake into squares. Top each portion with whipped cream and dust generously with powdered sugar.

# Expert Advice:

01 -
  • It feeds a crowd without the fuss of slicing a delicate round cheesecake into wobbly wedges.
  • The spiced filling tastes like the best parts of the holidays tucked into creamy, tangy bites.
  • You can make it a full day ahead and let the fridge do all the final work while you wrap presents.
02 -
  • Room temperature cream cheese is non-negotiable if you want a smooth batter without lumps that refuse to disappear no matter how long you beat.
  • Cooling the cheesecake slowly in the oven prevents those heartbreaking cracks across the top that make it look like a dried riverbed.
  • Chilling overnight instead of just four hours gives the flavors time to meld and the texture becomes impossibly creamy.
03 -
  • Use a hot, dry knife to slice the cheesecake, wiping it clean between cuts for perfect squares that look bakery-worthy.
  • If you don't have mixed spice, blend your own with cinnamon, nutmeg, ginger, and a tiny pinch of cloves for a custom flavor.
  • Press the biscuit base really firmly into the corners and edges so it doesn't crumble when you lift the slab out later.
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