Christmas Cheesecake Slab (Print Version)

Spiced cream cheese layer with mixed dried fruits atop crunchy biscuit base, finished with whipped cream and snow-like icing sugar.

# What You'll Need:

→ Biscuit Base

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

→ Cheesecake Filling

03 - 21 ounces cream cheese, room temperature
04 - 0.75 cup granulated sugar
05 - 0.63 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.25 ounces 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 - 0.85 cup heavy cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# Method:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing excess paper to hang over edges for easy removal.
02 - Process digestive biscuits in a food processor until fine crumbs form. Transfer to a mixing bowl and combine with melted butter until texture resembles wet sand.
03 - Press biscuit mixture firmly and evenly onto the base of the prepared tray. Refrigerate while preparing the filling.
04 - Using an electric mixer, beat cream cheese in a large bowl until smooth. Gradually incorporate sugar and beat until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to the cream cheese mixture. Beat until the batter achieves a smooth, glossy consistency.
06 - Gently fold chopped dried fruits and mixed spice blend into the batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over the chilled biscuit base and smooth the surface with a spatula. Gently tap the tray on the counter to release trapped air bubbles.
08 - Bake for 45-50 minutes until the edges are set and the center exhibits a slight wobble. If browning too rapidly, loosely cover with aluminum foil.
09 - Turn off the oven and allow the cheesecake to remain inside for 1 hour. This gradual cooling prevents cracking.
10 - Remove the cheesecake from the oven and allow it to cool completely to room temperature on a wire rack.
11 - Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours, preferably overnight, until completely set.
12 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form.
13 - Slice the cheesecake into individual squares. Crown each square with a dollop of whipped cream and dust lightly with powdered sugar.

# Expert Advice:

01 -
  • It feeds a crowd without the fuss of individual portions or fancy plating.
  • The spiced dried fruit adds bursts of flavor that make every bite feel like unwrapping a small gift.
  • You can make it a full day ahead and let it chill overnight, leaving you free to enjoy your guests.
  • The buttery biscuit base stays crunchy even after hours in the fridge.
02 -
  • Room temperature cream cheese is non-negotiable, cold cream cheese will leave you with lumps no amount of beating can fix.
  • Don't skip the fridge time, the filling needs those hours to firm up properly or your slices will collapse.
  • If you see cracks forming during baking, it means the oven was too hot or you overmixed the eggs.
  • Tap out air bubbles before baking or you'll get random holes in the finished cheesecake.
03 -
  • Line your tray with parchment on both directions so you can lift the whole slab out in one piece without wrestling it.
  • If your cream cheese is cold, microwave it in ten-second bursts until it softens, but don't let it melt.
  • For a gluten-free version, swap digestive biscuits for gluten-free gingernut cookies and press them just as firmly.
  • Add a pinch of ground cloves or allspice to the filling if you want an even deeper spice profile.
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