Christmas Cheesecake Slab (Print)

Creamy vanilla cheesecake with mixed spice and dried fruits on a buttery biscuit base, finished with sweetened whipped cream.

# What You Need:

→ Biscuit Base

01 - 2 1/2 cups digestive biscuit crumbs
02 - 8 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 ounces cream cheese, room temperature
04 - 3/4 cup granulated sugar
05 - 2/3 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4 ounces mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice blend (1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger)

→ Topping

11 - 3/4 cup heavy cream
12 - 2 tablespoons confectioners 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 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 prepared tray base. Refrigerate while preparing filling.
04 - Using electric mixer, beat cream cheese in large bowl until smooth. Gradually incorporate sugar, beating until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until smooth and glossy.
06 - Gently fold chopped dried fruits and mixed spice 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 shows slight movement. Cover loosely with foil if browning too quickly.
09 - Turn off oven and leave cheesecake inside for 1 hour. Remove and allow to cool to room temperature.
10 - Refrigerate cheesecake for minimum 4 hours, preferably overnight, until completely set.
11 - Whisk heavy cream with 2 tablespoons confectioners sugar until soft peaks form.
12 - Cut cheesecake into squares. Top each with whipped cream and light dusting of confectioners sugar.

# Helpful Hints:

01 -
  • One glorious tray feeds a whole party without needing multiple tins or fancy shaping.
  • The spiced filling tastes like Christmas morning, warm and nostalgic in every bite.
  • It slices cleanly into perfect squares that look bakery-bought but cost a fraction of the price.
  • You can make it the day before and pull it straight from the fridge when guests arrive.
02 -
  • Cold cream cheese will never beat smooth, leave it out for at least an hour before you start mixing.
  • Don't skip the oven cooling step, pulling it out too fast causes the top to crack like a frozen lake.
  • Press the biscuit base down hard, a loose base will crumble when you slice and ruin the clean edges.
  • If your dried fruits are very dry, soak them in warm water for ten minutes and pat dry before folding in.
03 -
  • Line your tray with parchment on all sides, not just the base, it makes lifting and slicing so much easier.
  • If you don't have mixed spice, make your own by combining cinnamon, nutmeg, ginger, and a pinch of cloves.
  • Let the cheesecake sit at room temperature for ten minutes before slicing, it cuts cleaner when it's not fridge-cold.
  • Save any leftover whipped cream in the fridge and dollop it on morning coffee, it's a small luxury worth keeping.
Go back