Christmas Cheesecake Slab (Print view)

Creamy spiced cheesecake with dried fruits and crunchy biscuit base, topped with whipped cream

# What You'll 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 - 0.75 cup granulated sugar
05 - 0.625 cup 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 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar, plus additional for dusting

# Cooking Steps:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking pan with parchment paper, allowing excess paper to overhang edges for straightforward removal.
02 - Process digestive biscuits in a food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter, stirring until mixture achieves wet sand consistency.
03 - Press biscuit mixture firmly and evenly across prepared pan base. Refrigerate while preparing filling.
04 - Using electric mixer, beat room temperature cream cheese until smooth. Gradually incorporate sugar while beating until fully integrated.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cheese mixture. Beat until smooth and glossy finish.
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 pan gently on counter to release air pockets.
08 - Bake 45 to 50 minutes until edges are set and center exhibits slight movement. Cover loosely with foil if browning excessively.
09 - Turn off oven and leave cheesecake inside for 1 hour. Remove and cool to room temperature.
10 - Refrigerate cheesecake minimum 4 hours, preferably overnight, until completely firm.
11 - Whisk heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Cut cheesecake into squares. Crown each square with whipped cream and powdered sugar dusting.

# Expert Ideas:

01 -
  • It feeds a crowd without the fuss of individual servings, so you can slice and serve straight from the fridge.
  • The spiced filling tastes like the best parts of Christmas morning wrapped into creamy, tangy bites.
  • You can make it two days ahead and it only gets better as the flavors settle and mingle.
02 -
  • Room temperature cream cheese is non-negotiable, cold blocks will leave you with lumps no matter how long you beat them.
  • Don't skip the fridge time, the cheesecake needs at least four hours to set properly or it'll collapse when you slice it.
  • Tap the tray on the counter before baking to release air bubbles, they can cause cracks and uneven texture.
03 -
  • Use a hot, dry knife to slice the cheesecake, wiping it clean between each cut for perfect, bakery-sharp edges.
  • If your filling looks grainy, it means the cream cheese was too cold or the eggs were added too quickly, so take your time and let everything come to temperature.
  • For an even bake, rotate the tray halfway through if your oven has hot spots.
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