Save to Pinterest The kitchen smelled like Christmas before I even turned the oven on. I had opened the jar of mixed spice to measure out the cinnamon, nutmeg, and ginger, and suddenly the entire room felt warmer. My niece wandered in, sniffed the air, and asked if Santa was baking. I laughed and told her we were making something even better than his cookies. That afternoon, with flour on my apron and carols humming faintly from the radio, I realized this cheesecake slab was going to become our new holiday tradition.
I brought this to a Christmas potluck once, uncertain if a slab cheesecake would feel fancy enough. Within twenty minutes, the tray was nearly empty and three people had asked for the recipe. One friend told me she loved that it felt both elegant and relaxed, like something you could serve at a formal dinner or a casual family gathering. Watching everyone go back for seconds, I knew this dessert had earned its place at the table.
Ingredients
- Digestive biscuits: These form the sturdy, slightly sweet base that holds up beautifully under the creamy filling without going soggy.
- Unsalted butter: Melted and mixed with the biscuit crumbs, it binds everything together and adds a rich, buttery flavor to the crust.
- Cream cheese: Make sure it is at room temperature so it beats to a silky, lump free consistency that makes the cheesecake velvety.
- Granulated sugar: Just enough sweetness to balance the tanginess of the cream cheese and sour cream without overpowering the spices.
- Sour cream: This is the secret to that classic cheesecake tang and an extra smooth, creamy texture.
- Large eggs: They give structure to the filling and help it set firm yet soft in the oven.
- Vanilla extract: A warm, aromatic backbone that enhances every other flavor in the filling.
- Lemon zest: Brightens the whole dessert with a subtle citrus note that cuts through the richness beautifully.
- Mixed dried fruits: Cranberries, apricots, and cherries add pops of chewy sweetness and festive color throughout each slice.
- Mixed spice: The blend of cinnamon, nutmeg, and ginger wraps the cheesecake in cozy, holiday warmth.
- Double cream: Whipped with icing sugar, it becomes a cloud like topping that makes each square feel indulgent.
- Icing sugar: Used both in the whipped cream and dusted on top for that snowy, festive finish.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 160 degrees Celsius and line a 20 x 30 cm rectangular baking tray with parchment paper, letting the edges hang over for easy lifting later. This little overhang will save you so much frustration when it is time to slice.
- Blitz the Biscuit Base:
- Pulse the digestive biscuits in a food processor until they turn into fine, even crumbs, then stir in the melted butter until the mixture looks like damp sand. Press this firmly and evenly into the base of your prepared tray, then pop it in the fridge while you make the filling.
- Beat the Cream Cheese:
- In a large bowl, use an electric mixer to beat the cream cheese until it is completely smooth and free of lumps. Gradually add the sugar and beat until the mixture is light and fluffy.
- Add the Wet Ingredients:
- Pour in the sour cream, crack in the eggs, add the vanilla extract and lemon zest, then beat everything together until the batter is glossy and silky. Take your time here, the smoother the batter, the creamier the cheesecake.
- Fold in Fruits and Spice:
- Gently fold the chopped dried fruits and mixed spice into the batter, making sure they are evenly distributed without deflating the mixture. The fruits should be suspended throughout, ready to surprise you in every bite.
- Pour and Smooth:
- Pour the cheesecake batter over your chilled biscuit base and use a spatula to smooth the top. 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 when you gently shake the tray. If the top starts browning too quickly, loosely cover it with foil.
- Cool in the Oven:
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. This gradual cooling helps prevent cracks from forming on the surface.
- Chill Completely:
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight. Patience here is rewarded with perfect, clean slices.
- Whip the Cream:
- Just before serving, whisk the double cream with 2 tablespoons of icing sugar until soft peaks form. Do not over whip or it will turn grainy.
- Slice and Serve:
- Use the parchment overhang to lift the cheesecake out of the tray, then slice into neat squares. Top each piece with a dollop of whipped cream and a light dusting of icing sugar for that snowy, festive finish.
Save to Pinterest One Christmas Eve, I set this cheesecake on the dessert table next to a pile of mince pies and a trifle. By the end of the night, it was the only dish completely empty. My aunt told me she loved how it tasted like the holidays without being too heavy, and my cousin quietly asked if I could make it again for New Year. In that moment, I realized this recipe had become more than just a dessert, it was a memory we would all share for years to come.
How to Store and Freeze
I always make this cheesecake a day ahead and store it in the fridge, covered loosely with plastic wrap or in an airtight container. It stays fresh and firm for up to five days, and honestly, the flavors deepen overnight. If you want to freeze it, slice it into individual squares, wrap each one tightly in parchment paper, then store them in a freezer safe container for up to a month. Thaw in the fridge overnight before serving, and add the whipped cream topping fresh.
Swaps and Variations
If you cannot find digestive biscuits, graham crackers or ginger nut biscuits work beautifully and add a slightly different flavor. You can swap the dried fruits for fresh berries, candied peel, or even chopped dark chocolate for a richer twist. I once added a pinch of ground cloves to the spice mix, and it gave the filling a deeper, more complex warmth. For a lighter topping, try Greek yogurt sweetened with honey instead of whipped cream.
Serving Suggestions
This cheesecake pairs wonderfully with a glass of sweet dessert wine, spiced mulled cider, or a strong cup of Earl Grey tea. I like to serve it on a wooden board with a few sprigs of fresh rosemary and sugared cranberries scattered around for a festive presentation. If you are feeding a crowd, cut the squares slightly smaller and arrange them on a large platter so everyone can grab one easily.
- Dust with extra icing sugar just before serving for that fresh snowfall look.
- Add a drizzle of warm caramel or spiced honey over the whipped cream for extra indulgence.
- Serve with a small bowl of extra whipped cream on the side for those who want more.
Save to Pinterest Every time I make this cheesecake, I am reminded that the best recipes are the ones people ask you to bring again and again. I hope it brings as much warmth and joy to your table as it has to mine.
Recipe FAQs
- → Can I make this cheesecake ahead of time?
Absolutely. This cheesecake actually improves after chilling overnight. Prepare it up to 2 days in advance, keep refrigerated, and add the whipped cream just before serving for the freshest presentation.
- → What dried fruits work best in this festive cheesecake?
Cranberries, apricots and cherries provide lovely tartness that balances the rich cream cheese. You could also use raisins, currants, or swap in chopped dried figs for deeper sweetness during the holiday season.
- → How do I know when the cheesecake is properly baked?
The edges should appear set and slightly puffed, while the center remains with a gentle wobble—similar to jelly. This residual heat completes the cooking during the cooling phase. Overbaking leads to cracking, so trust that slight wobble.
- → Can I substitute the digestive biscuits for the crust?
Graham crackers or vanilla wafers make excellent alternatives. For a gluten-free version, use certified GF biscuits. Just ensure you have around 300g to achieve that essential crunchy, buttery foundation.
- → What's the best way to slice this cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between cuts. For truly pristine squares, try running the knife under hot water, drying it briefly, then slicing. The warmth cuts through the chilled filling smoothly.
- → How should I store leftovers?
Keep refrigerated in an airtight container for up to 5 days. For longer storage, wrap individual squares in parchment and freeze for up to 1 month—thaw overnight in the refrigerator before enjoying.