Christmas Cheesecake Slab (Printable Version)

Creamy festive cheesecake with mixed spices, dried fruits, and whipped cream topping on buttery biscuit base.

# Ingredient List:

→ Biscuit Base

01 - 10.5 oz digestive biscuits
02 - 4.2 oz unsalted butter, melted

→ Cheesecake Filling

03 - 21.2 oz cream cheese, at room temperature
04 - 5.3 oz granulated sugar
05 - 5 fl oz sour cream
06 - 3 large eggs
07 - 2 tsp vanilla extract
08 - 1 lemon, zested
09 - 4.2 oz mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 tsp mixed spice blend (1 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp ground ginger)

→ Topping

11 - 6.8 fl oz heavy whipping cream
12 - 2 tbsp confectioners sugar, plus extra for dusting

# How to Make It:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing paper to extend beyond tray edges for easy removal.
02 - Process digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter, stirring until texture resembles moist sand.
03 - Press biscuit mixture firmly and evenly across tray base. Refrigerate while preparing filling.
04 - Using electric mixer, beat cream cheese until smooth. Gradually incorporate sugar while beating until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until smooth and glossy.
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. Gently tap tray on counter to release air pockets.
08 - Bake for 45-50 minutes until edges are set and center shows slight wobble. Cover loosely with foil if browning too quickly.
09 - Turn off oven and leave cheesecake inside for 1 hour. Remove and cool to room temperature.
10 - Refrigerate for minimum 4 hours, preferably overnight, until completely set.
11 - Whisk heavy cream with confectioners sugar until soft peaks form.
12 - Cut cheesecake into squares. Top each square with whipped cream and confectioners sugar dusting.

# Expert Tips:

01 -
  • It feeds a crowd beautifully and slices into neat squares that look impressive on any holiday table.
  • The spiced fruit studded filling tastes like Christmas without being overly sweet or heavy.
  • You can make it a full day ahead, which frees you up when guests arrive.
  • The biscuit base stays crisp even after chilling, giving every bite a satisfying crunch.
02 -
  • Cold cream cheese will create lumps no matter how long you beat it, so leave it on the counter for at least an hour before starting.
  • Don't skip the oven cooling step or the cheesecake may crack as it cools too quickly.
  • If you slice it while it's still warm, the filling will ooze everywhere, so resist the urge and let it chill fully.
  • Tap the tray firmly on the counter after pouring to release hidden air bubbles that can create holes in the filling.
03 -
  • Use a hot, dry knife to slice the cheesecake cleanly, wiping it between cuts for perfect edges.
  • If the top cracks, don't panic, the whipped cream and icing sugar will cover it beautifully.
  • Toast your spices in a dry pan for 30 seconds before adding them to the filling for a deeper, warmer flavor.
  • Line the tray with parchment that extends up the sides, it makes lifting the whole slab out effortless.
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