Christmas Cheesecake Slab

The smell of warm spices hit me the moment I opened the oven door, and suddenly the entire kitchen felt like Christmas. I wasn't planning to make something this involved that Saturday, but my neighbor had dropped off a bag of mixed dried fruits she'd over-ordered, and I couldn't let them go to waste. The cheesecake came out wobbly in the center, just like it should, and I spent the next four hours trying not to peek through the fridge door. When I finally sliced into it the next morning, the layers held together perfectly, and I knew I'd stumbled onto something worth repeating every December.

I brought this to a holiday potluck once, and it disappeared before the main course was even served. People kept asking if I'd ordered it from a bakery, which made me laugh because the base is just crushed biscuits and butter. One friend scraped her plate clean and then came back for a second square, whipped cream and all. It became my unofficial contribution to every festive gathering after that, and I started getting requests for it in October.

Ingredients

• Digestive biscuits: They create a sturdy, slightly sweet base that holds up under the creamy filling without going soggy, and their malty flavor balances the spiced cheesecake beautifully.
• Unsalted butter: Melted and mixed with the biscuit crumbs, it acts as the glue that binds everything together, so make sure it's fully melted and evenly distributed.
• Cream cheese: Let it sit at room temperature for at least 30 minutes before mixing, or you'll end up with lumps no amount of beating will smooth out.
• Granulated sugar: Just enough sweetness to complement the tangy cream cheese without making the filling cloying or heavy.
• Sour cream: It adds a gentle tang and keeps the texture silky, cutting through the richness in a way that makes each bite feel lighter.
• Large eggs: They set the filling as it bakes, so don't skip them or substitute with anything else if you want that classic cheesecake texture.
• Vanilla extract: A couple of teaspoons bring warmth and depth, rounding out the spices and tying the whole filling together.
• Lemon zest: Freshly grated zest brightens the filling and keeps it from feeling too heavy, especially alongside all that cream cheese.
• Mixed dried fruits: Cranberries, apricots, and cherries add bursts of tartness and chew, and you can swap them out for whatever festive fruits you have on hand.
• Mixed spice: Cinnamon, nutmeg, and ginger bring that unmistakable holiday warmth, and I've learned to mix them fresh for the best flavor.
• Double cream: Whipped with a little icing sugar, it crowns each square with a soft, pillowy topping that melts on your tongue.
• Icing sugar: A light dusting over the whipped cream makes every slice look like it's been kissed by snow.

Instructions

Prepare the oven and tray:

Preheat your oven to 160°C and line a 20 x 30 cm rectangular tray with parchment, letting the edges hang over so you can lift the whole slab out later. This little trick saves you from trying to scoop squares out of a stuck pan.

Make the biscuit base:

Blitz the digestive biscuits in a food processor until they're fine crumbs, then stir in the melted butter until the mixture looks like wet sand. Press it firmly and evenly into the tray, then pop it in the fridge while you mix the filling.

Beat the cream cheese:

In a large bowl, beat the cream cheese with an electric mixer until it's completely smooth and lump-free. Gradually add the sugar and keep beating until everything is pale and fluffy.

Add the wet ingredients:

Mix in the sour cream, eggs, vanilla extract, and lemon zest, beating until the batter is glossy and smooth. Don't rush this step or you'll end up with streaks.

Fold in fruits and spice:

Gently fold in the chopped dried fruits and mixed spice, making sure they're evenly distributed throughout the batter. You want every bite to have a little burst of fruit and warmth.

Pour and smooth:

Pour the batter over the chilled biscuit base and smooth the top with a spatula. Tap the tray gently on the counter a few times to release any trapped air bubbles.

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 quickly, cover it loosely with foil.

Cool in the oven:

Turn off the oven and leave the cheesecake inside for an hour to cool gradually. This prevents cracks and keeps the texture creamy.

Chill completely:

Let the cheesecake cool to room temperature, then refrigerate it for at least 4 hours or overnight. It needs this time to firm up and let the flavors settle.

Whip the cream:

Before serving, whisk the double cream with 2 tablespoons of icing sugar until soft peaks form. Don't overbeat or it'll turn grainy.

Slice and serve:

Use the parchment overhang to lift the cheesecake out of the tray, then slice it into squares. Top each piece with a dollop of whipped cream and a light dusting of icing sugar.

Pin it

One Christmas Eve, I made this cheesecake and forgot to chill it long enough because I was rushing to get ready for guests. When I sliced it, the squares slumped slightly, but once I topped them with whipped cream and icing sugar, no one noticed or cared. My cousin declared it the best thing on the dessert table, and I learned that even imperfect cheesecake tastes like magic when it's made with good ingredients and a little holiday spirit.

How to Store and Freeze

This cheesecake keeps beautifully in the fridge for up to five days if you cover it tightly with cling film or store it in an airtight container. If you want to freeze it, slice it into squares first, wrap each piece individually in parchment, and freeze them in a single layer. They'll keep for up to a month, and you can pull out just what you need without defrosting the whole slab.

Flavor Variations to Try

I've swapped the mixed dried fruits for fresh cranberries and orange zest when I wanted something brighter and less chewy. You can also try candied peel for a more traditional British touch, or fold in dark chocolate chips if you want something richer. A pinch of ground cloves or allspice in the spice mix adds an extra layer of warmth that makes the whole thing taste even more festive.

Serving Suggestions

This cheesecake shines on its own, but it pairs beautifully with a glass of sweet dessert wine or a mug of spiced tea. I've served it alongside mulled cider at winter parties, and the flavors echo each other in the loveliest way. If you're feeling fancy, drizzle a little warm caramel or berry compote over the whipped cream before dusting with icing sugar.

• Serve chilled straight from the fridge for the cleanest slices and creamiest texture.
• Garnish with a sprig of fresh rosemary or a few whole cranberries for a festive touch.
• Let it sit at room temperature for 10 minutes before serving if you prefer a softer, creamier bite.

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Every time I make this cheesecake, it feels like wrapping up the best parts of the season into neat little squares. It's become one of those recipes I don't have to think about anymore, my hands just know what to do, and that's when cooking feels less like work and more like coming home.

Recipe FAQs

→ Can I make this cheesecake in advance?

Absolutely. This cheesecake actually benefits from being made ahead—refrigerate for at least 4 hours, though overnight chilling yields the firmest texture and most developed flavours. The whipped cream topping is best added just before serving.

→ What size tin do I need?

You'll need a 20 x 30 cm rectangular baking tray, roughly 8 x 12 inches. The parchment overhang is crucial for lifting the entire slab out cleanly before slicing into squares.

→ Can I freeze individual portions?

Yes. Wrap each square tightly in parchment paper and freeze for up to one month. Thaw in the refrigerator overnight, then add fresh whipped cream before serving.

→ What dried fruits work best?

The traditional combination of cranberries, apricots and cherries provides lovely colour and tang. Feel free to swap in festive candied peel, currants, or raisins based on preference.

→ Why leave the cheesecake to cool in the oven?

This gradual cooling prevents cracking by allowing the structure to set gently as the temperature drops. Skipping this step often results in surface fissures as the filling contracts too quickly.

→ Can I reduce the spice quantity?

Certainly. Start with half the mixed spice quantity and taste the batter before baking—you can always add more, but it's impossible to remove once incorporated.