Pin it The kitchen smelled like butter and cinnamon before I even turned the oven on. I was testing this cheesecake slab the week before Christmas, trying to figure out how to feed a crowd without baking twelve individual tins. My friend Anna stood at the counter, pouring herself tea, and said it looked like I was making edible wrapping paper. She wasn't wrong—golden, spiced, and big enough to slice into neat little presents.
I brought this to my cousin's Boxing Day gathering last year, stacked on a wooden board and dusted with icing sugar. Everyone hovered around the kitchen island, forks in hand, debating whether it was too early for dessert. It was gone in twenty minutes. One uncle asked if I'd used a secret family recipe, and I didn't have the heart to tell him I'd invented it the week before in my tiny flat.
Ingredients
- Digestive biscuits: The backbone of the base, their mild sweetness and crumbly texture hold everything together without competing with the filling.
- Unsalted butter: Melted and mixed with the biscuit crumbs, it creates that crisp, golden foundation that doesn't crumble when you slice.
- Cream cheese: Room temperature is non-negotiable here, cold cheese will leave lumps no amount of beating can fix.
- Granulated sugar: Just enough to sweeten without masking the tangy richness of the cheese and sour cream.
- Sour cream: Adds a velvety smoothness and a slight sharpness that balances the sweetness beautifully.
- Large eggs: They bind the filling and give it structure, turning batter into that perfect creamy set.
- Vanilla extract: A warm backdrop that deepens every other flavor without shouting for attention.
- Lemon zest: Bright and clean, it cuts through the richness and makes each bite feel lighter.
- Mixed dried fruits: Cranberries, apricots, and cherries add chewy pops of sweetness and festive color throughout.
- Mixed spice: Cinnamon, nutmeg, and ginger swirl together like mulled wine in cake form.
- Double cream: Whipped into soft clouds, it crowns each square with something light and indulgent.
- Icing sugar: Sweetens the cream and dusts the top like fresh snowfall on Christmas morning.
Instructions
- Preheat and Prepare Your Tray:
- Set your oven to 160°C and line a 20 x 30 cm rectangular tray with parchment, letting the edges hang over for easy lifting later. This overhang is your best friend when it's time to slice.
- Make the Biscuit Base:
- Blitz the digestive biscuits in a food processor until they turn into fine, sandy crumbs, then stir in melted butter until it looks like wet sand. Press this mixture firmly and evenly into the base of your tray, using the back of a spoon to compact it well.
- Chill the Base:
- Pop the tray into the fridge while you mix the filling. This keeps the base firm and prevents it from turning soggy under the weight of the batter.
- Beat the Cream Cheese:
- In a large bowl, beat the cream cheese with an electric mixer until it's completely smooth and lump-free. Gradually add the sugar and keep beating until the mixture is glossy and well combined.
- Add Wet Ingredients:
- Pour in the sour cream, crack in the eggs, add vanilla extract and lemon zest, then beat until everything is silky and uniform. Don't rush this step, smooth batter means smooth cheesecake.
- Fold in Fruits and Spice:
- Gently fold the chopped dried fruits and mixed spice through the batter with a spatula, making sure they're evenly scattered. You want every slice to have a fair share of tangy fruit and warm spice.
- Pour and Smooth:
- Pour the batter over the chilled base and smooth the top with a spatula. Tap the tray gently on the counter a few times to release any trapped air bubbles.
- Bake Until Just Set:
- Bake for 45 to 50 minutes, until the edges are firm and the center still has a gentle wobble. If the top starts browning too fast, drape a sheet of foil loosely over it.
- Cool in the Oven:
- Turn off the heat and leave the cheesecake inside for an hour with the door closed. This gradual cooling prevents cracks from forming on the surface.
- Chill Completely:
- Remove the tray and let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Patience here is everything, it needs time to firm up properly.
- Whip the Cream:
- Just before serving, whisk the double cream with 2 tablespoons of icing sugar until soft peaks form. Don't overbeat or it will turn grainy.
- Slice and Serve:
- Lift the cheesecake out using the parchment overhang, slice into neat squares, and top each with a dollop of whipped cream and a dusting of icing sugar. Serve cold and watch them disappear.
Pin it My neighbor knocked on my door the day after I made this, holding an empty plate and asking for the recipe. She'd taken a square home the night before and said her husband refused to believe she hadn't bought it from a fancy bakery. I wrote it down on the back of a grocery receipt, and now she makes it every year for her book club. It's funny how a tray bake can travel like that, from one kitchen to the next.
How to Store and Freeze
This cheesecake keeps beautifully in the fridge for up to five days, covered loosely with cling film or in an airtight container. If you want to freeze it, slice it into squares first, wrap each one individually in parchment, then stack them in a freezer-safe box. They'll keep for up to a month, and you can pull out just as many as you need without defrosting the whole batch. Thaw in the fridge overnight and top with fresh cream just before serving.
Flavor Swaps and Variations
If dried fruit isn't your thing, swap it for fresh raspberries or blueberries folded in at the last minute. Candied orange or lemon peel adds a festive punch and a slight bitterness that plays well with the spice. For a deeper flavor, replace half the mixed spice with a teaspoon of espresso powder, it won't taste like coffee but it will deepen the warmth. You can also swap the digestive biscuits for ginger snaps if you want a spicier, crunchier base.
Serving Suggestions
This cheesecake is rich enough to stand alone, but it loves company. Serve it alongside a pot of spiced chai or a glass of sweet dessert wine like Moscato. For a dramatic presentation, arrange the squares on a platter, dust them all at once with icing sugar through a sieve, and garnish with fresh rosemary sprigs or sugared cranberries. It's also lovely with a drizzle of warm salted caramel or a spoonful of tart cranberry compote on the side.
- Make sure your cream cheese is truly at room temperature before you start, it makes all the difference in texture.
- Use a hot, dry knife to slice clean squares, wiping it between cuts for bakery-sharp edges.
- Don't overbake, a slight wobble in the center is perfect, it will firm up as it chills.
Pin it This cheesecake has become my answer to every festive gathering, the one dish I know will make people lean in and ask for seconds. It's generous, forgiving, and tastes like the best parts of the holiday season without any fuss.
Recipe Q&A
- → Can I make this cheesecake ahead of time?
Absolutely. This cheesecake actually improves when made 1-2 days ahead, allowing flavours to mature. Keep it refrigerated and add the whipped cream topping just before serving for best results.
- → What can I use instead of digestive biscuits?
Graham crackers, ginger nuts, or buttery shortbread biscuits work beautifully as alternatives. Simply crush them to fine crumbs and mix with melted butter as instructed.
- → How do I prevent cracks in my cheesecake?
Avoid overbeating the eggs, don't open the oven door during baking, and let it cool gradually inside the oven. These gentle handling techniques ensure a smooth, crack-free surface every time.
- → Can I freeze this cheesecake?
Yes, wrap individual squares tightly in parchment paper and freeze for up to one month. Thaw overnight in the refrigerator before serving, then add fresh whipped cream.
- → How long should I chill the cheesecake before serving?
Minimum four hours, but overnight chilling yields the best texture. The filling needs this time to fully set, achieving that perfect creamy consistency when sliced.