Christmas Cheesecake Slab

My kitchen smelled like December before I even turned on the oven. The moment I tipped those spices into the bowl, cinnamon and ginger rising in a soft cloud, I knew this wasn't just another cheesecake. I'd been hunting for something festive that could feed a crowd without the fuss of individual plating, and this slab became my answer. It sits in the pan like a snowy field, waiting to be sliced into generous squares that make everyone lean in a little closer.

I made this for a Boxing Day gathering once, and by the time dessert rolled around, half the guests were too full to move. But the moment I brought out this cheesecake, dusted with icing sugar like fresh snow, forks appeared out of nowhere. Someone said it tasted like a spiced biscuit and a cloud had a baby. I've never forgotten that line.

Ingredients

• Digestive biscuits: These form the base and their slightly sweet, malty flavor is essential, crush them fine so the butter binds everything into a solid crust.
• Unsalted butter: Melted butter glues the crumbs together and adds richness, make sure it's fully melted so it coats every crumb evenly.
• Cream cheese: The heart of the filling, it must be at room temperature or it will clump and refuse to blend smoothly.
• Granulated sugar: Sweetens the filling without overpowering the spice, beat it in gradually so it dissolves completely.
• Sour cream: Adds tang and keeps the texture silky, it balances the richness of the cream cheese beautifully.
• Large eggs: These bind the filling and give it structure, add them one at a time to avoid curdling.
• Vanilla extract: A warm backdrop that lets the spices shine without competing for attention.
• Lemon zest: Brightens the whole filling with a citrus spark that cuts through the richness.
• Mixed dried fruits: Cranberries, apricots, and cherries bring pops of tartness and chew, chop them small so they distribute evenly.
• Mixed spice: Cinnamon, nutmeg, and ginger create that unmistakable holiday warmth, toast them lightly first if you want extra depth.
• Double cream: Whipped soft and spooned on top, it melts into each bite like a whisper.
• Icing sugar: Sweetens the cream and dusts the top like a gentle snowfall, sift it if it's lumpy.

Instructions

Prepare the oven and tray:

Preheat your oven to 160°C (320°F) and line a 20 x 30 cm rectangular tray with parchment, letting the edges hang over for easy lifting later. This overhang will save you from wrestling the cheesecake out of the pan.

Blitz the biscuit base:

Pulse the digestive biscuits in a food processor until they turn into fine crumbs, then stir in the melted butter until the mixture looks like wet sand. Press this firmly into the tray base and chill it while you make the filling.

Beat the cream cheese:

In a large bowl, beat the cream cheese with an electric mixer until it's completely smooth and fluffy. Gradually add the sugar, beating until it's fully dissolved and the mixture is pale and glossy.

Add the wet ingredients:

Pour in the sour cream, crack in the eggs one at a time, then add the vanilla and lemon zest. Beat until everything is silky and uniform, scraping down the sides as you go.

Fold in the fruits and spice:

Gently fold in the chopped dried fruits and mixed spice with a spatula, making sure they're evenly distributed. You want every slice to have a little bit of everything.

Pour and smooth:

Pour the batter over the chilled biscuit base and smooth the top with a spatula. Tap the tray 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 to brown too fast, tent it loosely with foil.

Cool in the oven:

Turn off the oven and leave the cheesecake inside for an hour with the door closed. This prevents cracking and lets it cool gently.

Chill completely:

Remove the cheesecake and let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Patience here is everything.

Whip the cream:

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

Slice and serve:

Lift the cheesecake out using the parchment overhang and slice into squares. Top each piece with a dollop of whipped cream and a light dusting of icing sugar.

Pin It

The first time I served this, my friend's daughter asked if it was a magic cake because it tasted like Christmas morning. I think about that every time I dust the icing sugar on top, watching it settle like the first snow of the season. Food has a way of holding moments, and this cheesecake holds all of them.

Storing and Freezing

This cheesecake keeps beautifully in the fridge for up to five days, covered loosely with cling film or in an airtight container. If you want to freeze it, slice it into squares first, wrap each one in parchment, then seal them in a freezer bag for up to a month. Thaw individual slices in the fridge overnight and top with fresh whipped cream just before serving.

Swaps and Variations

If you can't find mixed dried fruits, swap them for fresh or frozen berries, just pat them dry first so they don't leak too much juice. You can also replace the digestive biscuits with gingernut or graham crackers for a spicier, deeper base. For a boozy twist, soak the dried fruits in rum or brandy for an hour before folding them in.

Serving Suggestions

This cheesecake shines on its own, but it loves company. Serve it with a drizzle of warm caramel sauce, a handful of toasted pecans, or a few fresh pomegranate seeds for color and crunch.

• Pair it with a glass of sweet dessert wine or a mug of spiced tea.
• For extra drama, dust the top with edible gold flakes or crushed freeze dried raspberries.
• Serve it slightly chilled but not ice cold, so the flavors open up on your tongue.

Pin It

Every time I pull this from the fridge, I remember why I started baking in the first place, to make something that brings people together without needing a single word. This cheesecake does exactly that.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Absolutely. This cheesecake actually improves when made ahead. It needs at least 4 hours to set properly, but overnight chilling is even better. You can prepare it up to 2 days in advance, keeping it refrigerated. Add the whipped cream and final dusting of icing sugar just before serving for the freshest presentation.

→ What dried fruits work best in this festive version?

The combination of cranberries, apricots, and cherries provides lovely color and tangy sweetness. You can also include raisins, sultanas, or chopped dried figs. For a more traditional British Christmas touch, add some candied peel or chopped dates. Just ensure all fruits are chopped into small, even pieces so they distribute evenly throughout the filling.

→ How do I know when the cheesecake is properly baked?

The edges should be set and slightly puffed, while the center retains a gentle wobble—similar to jelly. This residual wobble is crucial as the cheesecake continues cooking while cooling in the oven. Avoid overbaking, which causes cracking. If the top browns too quickly, loosely tent with foil for the last 15 minutes of baking time.

→ Can I freeze individual portions?

Yes, this slab cheesecake freezes beautifully. Cut into squares before freezing, wrapping each portion tightly in parchment paper then foil. They'll keep well for up to 1 month. Thaw overnight in the refrigerator. Note that texture may be slightly softer after freezing, so add whipped cream fresh after thawing for the best results.

→ What's the best way to achieve clean cuts?

Use a sharp knife dipped in hot water and wiped clean between each cut. For perfectly neat squares, you can briefly run the knife under hot water, dry it quickly, then slice. Alternatively, use a long knife or bench scraper with a gentle sawing motion. Wiping the blade clean prevents filling from dragging and creates pristine edges.

→ Can I adapt the spice blend?

Certainly. While the cinnamon, nutmeg, and ginger combination is classic, you can customize the warmth. Add a pinch of ground cloves or allspice for deeper notes, or cardamom for aromatic floral hints. For extra depth, try incorporating a small amount of ground gingerbread spice blend or pumpkin pie spice. Keep total spice quantities around 2 teaspoons to maintain balance.