Christmas Cheesecake Slab

My kitchen smelled like a gingerbread house the morning I first baked this cheesecake slab for our family Boxing Day brunch. I had always made round cheesecakes, but feeding a crowd meant someone always got a sliver while someone else got a wedge the size of their head. A rectangular tray solved that chaos instantly. The cinnamon and nutmeg swirled through the batter as I folded in cranberries and apricots, and I knew right then this would become my new holiday tradition. My nephew still asks if I'm bringing the Christmas squares every year.

I served this at our office potluck one December, and a coworker who claimed she didn't like cheesecake scraped her plate clean. She said the tangy fruits and warm spices made it feel less heavy, more like a celebration than a sugar crash. I watched her sneak a second square when she thought no one was looking. That moment taught me that texture and spice can win over even the skeptics.

Ingredients

• Digestive biscuits: Their malty sweetness and sturdy crumb make the perfect no-fuss base that holds up under all that creamy filling without going soggy.
• Unsalted butter: Melted and mixed into the biscuit crumbs, it binds everything into a press-in crust that tastes like shortbread.
• Cream cheese: Let it come to room temperature so it whips smooth without lumps, creating that signature velvety texture.
• Granulated sugar: Just enough sweetness to balance the tangy cream cheese and sour cream without overwhelming the spices.
• Sour cream: Adds a subtle sharpness that keeps the filling from feeling too rich or one-note.
• Large eggs: They give structure and help the cheesecake set into sliceable squares instead of a puddle.
• Vanilla extract: A warm backdrop that lets the spices shine without competing for attention.
• Lemon zest: Brightens every bite and cuts through the richness like a tiny burst of sunshine.
• Mixed dried fruits: Chopped cranberries, apricots, and cherries add chewy pockets of concentrated sweetness and festive color.
• Mixed spice: Cinnamon, nutmeg, and ginger swirl together like a cozy blanket on a cold morning.
• Double cream: Whipped soft and sweet, it crowns each square with a cloud of indulgence.
• Icing sugar: A snowy dusting that makes every slice look like it belongs on a holiday card.

Instructions

Preheat and Prep:

Set your oven to 160°C and line a 20 x 30 cm tray with parchment, leaving wings hanging over the edges. Those wings will be your best friend when you lift the finished slab out later.

Make the Biscuit Base:

Blitz the digestive biscuits into fine crumbs in a food processor, then stir in melted butter until it looks like damp sand. Press this mixture firmly and evenly into the base of your tray, then chill it while you make the filling.

Beat the Cream Cheese:

In a large bowl, beat the room-temperature cream cheese with an electric mixer until it's silky smooth. Gradually add the sugar and beat until fully combined and glossy.

Add the Wet Ingredients:

Pour in the sour cream, crack in the eggs, add the vanilla and lemon zest, then beat until the mixture is smooth and luxurious. Don't rush this step or you'll end up with lumps.

Fold in Fruits and Spice:

Gently fold the chopped dried fruits and mixed spice through the batter, making sure they're evenly distributed. The kitchen will smell like Christmas morning.

Assemble and Bake:

Pour the batter over your chilled biscuit base, smooth the top, then tap the tray gently on the counter to release trapped air bubbles. Bake for 45 to 50 minutes until the edges are set and the center has just a slight wobble.

Cool Slowly:

Turn off the oven and leave the cheesecake inside for an hour to cool gradually, preventing cracks. Then let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Whip and Serve:

Before serving, whisk the double cream with 2 tablespoons of icing sugar until soft peaks form. Slice the cheesecake into squares, top each with whipped cream, and dust with icing sugar.

Save

The first time I brought this to Christmas dinner, my aunt declared it the best thing on the dessert table and asked if I'd teach her how to make it. We spent New Year's Day in her kitchen, laughing as she pressed the biscuit base too hard and cracked it, then patched it back together with butter. When we sliced into the finished cheesecake that evening, her face lit up like she'd just won a baking competition. Food has a way of turning into memory like that.

Making It Your Own

I've swapped the dried fruits for candied orange peel and dark chocolate chips when I wanted something richer, and once I used fresh raspberries for a summer version that tasted nothing like Christmas but everything like joy. You can dial the spices up or down depending on whether you want a gentle hint or a full-on gingerbread hug. If you're feeling adventurous, a splash of brandy or amaretto in the filling adds a grown-up edge that pairs beautifully with after-dinner coffee.

Storing and Freezing

This cheesecake keeps beautifully in the fridge for up to five days, covered loosely with plastic wrap or in an airtight container. I've frozen individual squares wrapped in parchment paper and stacked in a freezer bag, pulling them out one at a time when unexpected guests show up. They thaw in about an hour at room temperature, or you can eat them half-frozen for a creamy, almost ice-cream-like treat. Just add the whipped cream topping fresh after thawing, not before freezing.

Serving Suggestions

I love serving these squares on a wooden board dusted with extra icing sugar and scattered with fresh cranberries and rosemary sprigs for that snowy forest look. A drizzle of warm caramel sauce or a spoonful of spiced compote on the side turns each square into a plated dessert worthy of a dinner party. Pair it with a glass of late-harvest Riesling, a cup of spiced chai, or even a shot of espresso if you're ending the evening on a high note.

• Dust with cocoa powder instead of icing sugar for a mocha twist.
• Serve with a small bowl of berry compote for extra tartness.
• Garnish with candied ginger or toasted pecans for crunch and spice.

Save

This cheesecake has become the dessert I make when I want to feel like the holidays are real, even on the grayest days. I hope it fills your kitchen with warmth and your table with happy faces.

Recipe Q&A

→ Can I make this cheesecake ahead of time?

Absolutely. This cheesecake actually improves with time. You can prepare it up to 2 days in advance and store it in the refrigerator. The flavors meld together beautifully, and the texture becomes even creamier after chilling overnight.

→ What can I use instead of digestive biscuits?

You can substitute graham crackers, vanilla wafers, or even ginger biscuits for a more intense spice flavor. Just ensure you use roughly 300g of your chosen biscuit to maintain the proper crust thickness and texture.

→ How do I know when the cheesecake is done baking?

The cheesecake is ready when the edges are set and slightly puffy, but the center still has a gentle wobble when you gently shake the pan. This residual heat will continue cooking the center as it cools, preventing overbaking and cracking.

→ Can I freeze individual portions?

Yes, wrap each square tightly in parchment paper and place in an airtight container or freezer bag. They freeze well for up to 1 month. Thaw in the refrigerator overnight, then add fresh whipped cream before serving.

→ What dried fruits work best in this cheesecake?

Cranberries, apricots, and cherries provide a lovely balance of tart and sweet. You can also use raisins, currants, or chopped dates. For a more traditional British twist, add some mixed candied peel along with the dried fruits.

→ Why do I need to cool the cheesecake in the oven?

Cooling gradually in the turned-off oven prevents rapid temperature changes that can cause cracks on the surface. This gentle cooling process helps maintain the smooth, velvety texture of the cheesecake filling.