Christmas Cheesecake Slab (Printable)

Creamy spiced cheesecake with dried fruits and whipped cream on a buttery biscuit base.

# Ingredient List:

→ Biscuit Base

01 - 10.6 oz digestive biscuits, crushed into fine crumbs
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 teaspoons vanilla extract
08 - 1 lemon, zested
09 - 4.2 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 - 6.8 fl oz heavy whipping cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# How To Make:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, ensuring overhang for easy removal.
02 - Process digestive biscuits in a food processor until finely ground. Transfer to a mixing bowl and combine with melted butter until mixture resembles wet sand in texture.
03 - Press biscuit mixture firmly and evenly across the prepared tray base. Refrigerate while preparing the filling.
04 - Using an electric mixer, beat cream cheese until smooth. Gradually incorporate sugar and continue beating until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to the cheese mixture. Beat until smooth and glossy.
06 - Gently fold in chopped dried fruits and mixed spice blend, ensuring even distribution throughout the batter.
07 - Pour cheesecake batter over chilled biscuit base and smooth the surface. Tap the tray gently on the counter to release air bubbles.
08 - Bake for 45 to 50 minutes until edges are set and center shows slight wobble. If browning too quickly, loosely cover with foil.
09 - Turn off oven and leave cheesecake inside for 1 hour. Remove and allow to cool to room temperature.
10 - Refrigerate for at least 4 hours, preferably overnight, until completely set.
11 - Whisk heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Slice cheesecake into squares. Crown each square with whipped cream and dust lightly with powdered sugar.

# Expert Hints:

01 -
  • It feeds a crowd without the stress of slicing perfect triangles from a round tin.
  • The spiced cream cheese filling tastes like festive morning toast but in luxurious dessert form.
  • You can make it the day before and let it chill overnight, freeing up your oven for the big day.
  • Every bite has chewy dried fruit surprises that balance the creamy richness beautifully.
02 -
  • Room-temperature cream cheese is non-negotiable—cold cream cheese will never beat smooth no matter how long you try.
  • Cooling the cheesecake slowly in the turned-off oven prevents the dreaded crack down the middle that haunted my first three attempts.
  • Chilling for at least four hours is essential for clean slices—cutting it too soon will give you a creamy mess on the knife.
03 -
  • Use a hot, dry knife to slice the cheesecake—wipe it clean between each cut for picture-perfect squares.
  • If your biscuit base feels too crumbly, add an extra tablespoon of melted butter to help it hold together.
  • Taste your dried fruit before adding it—if it's too tart, toss it with a teaspoon of sugar first.
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