Christmas Cheesecake Slab (Printable Version)

Creamy festive cheesecake with mixed spice, dried fruits and whipped cream topping

# What You'll Need:

→ Biscuit Base

01 - 2.5 cups digestive biscuit crumbs
02 - 8.5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 oz 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 - 1 lemon, zested
09 - 4.25 oz 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 - 0.875 cup heavy cream, cold
12 - 2 tablespoons powdered sugar, plus extra for dusting

# Directions:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing overhang on sides for easy removal.
02 - Pulse digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter until mixture resembles wet sand.
03 - Press biscuit mixture firmly and evenly across bottom of prepared tray. Refrigerate while preparing filling.
04 - Beat cream cheese with electric mixer until smooth. Gradually incorporate sugar and beat until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until batter is smooth and glossy.
06 - Gently fold chopped dried fruits and mixed spice blend into batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled biscuit base and smooth surface. Tap tray gently on counter to release air bubbles.
08 - Bake for 45 to 50 minutes until edges are set and center is slightly wobbly. Cover loosely with foil if browning too quickly.
09 - Turn off oven and allow cheesecake to cool inside for 1 hour. Remove and let cool to room temperature.
10 - Refrigerate cheesecake for at least 4 hours, preferably overnight, until completely set.
11 - Whisk cold heavy cream with powdered sugar until soft peaks form.
12 - Cut cheesecake into 12 to 16 squares. Top each square with whipped cream and light dusting of powdered sugar.

# Expert Tips:

01 -
  • It serves a crowd without the stress of slicing a delicate round cheesecake into perfect wedges.
  • The spiced cream cheese filling tastes like a cozy holiday hug in every bite.
  • You can make it a day ahead and let it chill overnight, freeing up your oven on the big day.
  • The tangy dried fruits add bursts of sweetness that balance the rich, creamy texture beautifully.
02 -
  • If your cream cheese is cold, the batter will be lumpy and the cheesecake will have an uneven texture, so always bring it to room temperature first.
  • Cooling the cheesecake slowly in the oven prevents sudden temperature changes that cause cracks to appear on the surface.
  • Chilling overnight is not optional, it allows the flavors to meld and the texture to firm up perfectly for clean slicing.
03 -
  • Use a hot, dry knife to slice the cheesecake, wiping it clean between each cut for perfect, professional looking squares.
  • If the top starts to crack during baking, do not panic, the whipped cream topping will cover it beautifully.
  • For an extra festive touch, press a few whole dried cranberries gently into the batter before baking so they peek through the surface.
Go Back