Christmas Cheesecake Slab

The kitchen smelled like butter and spice the afternoon I decided to make this for Boxing Day tea. My niece was perched on a stool, licking icing sugar off her fingers before I'd even finished dusting the cream. I'd been intimidated by cheesecakes for years, convinced they'd crack or sink, but this slab version felt forgiving—no fussy water baths, just a sturdy tray and a bit of patience. By the time guests arrived, the squares were gone in minutes, and I finally understood why people make the same dessert every single Christmas.

I brought this to a potluck once, stacked in a tin with parchment between the layers. A friend's mum asked for the recipe three times before I left, scribbling notes on the back of a napkin. She told me later she'd made it for her book club, and now it shows up at their meetings every December. There's something about a dessert that travels well and still feels special—no fancy plating required, just good flavor and the kind of texture that makes people close their eyes when they take the first bite.

Ingredients

• Digestive biscuits: Their mild sweetness and sturdy crumb create a base that won't crumble under the weight of the filling, and they taste faintly of honey and wheat.
• Unsalted butter: Melted and mixed through the crumbs, it binds everything together and adds a rich, toasty flavor when baked.
• Cream cheese: Let it sit out for at least an hour so it beats smooth without lumps—cold cream cheese will give you a grainy batter.
• Granulated sugar: Just enough to sweeten without overwhelming the tangy cream cheese and sour cream balance.
• Sour cream: This is what makes the texture impossibly creamy and adds a slight tang that cuts through the richness.
• Large eggs: They set the filling as it bakes, giving you that classic cheesecake firmness with a hint of wobble in the center.
• Vanilla extract: A couple of teaspoons bring warmth and round out the spices beautifully.
• Lemon zest: Brightens the whole batter and keeps it from feeling too heavy, especially with all that cream.
• Mixed dried fruits: Cranberries, apricots, and cherries add chewy bursts of sweetness and a festive jewel tone throughout.
• Mixed spice: Cinnamon, nutmeg, and ginger create that unmistakable holiday warmth without tasting like a candle.
• Double cream: Whipped with a touch of icing sugar, it crowns each square with soft, pillowy sweetness.
• Icing sugar: A final dusting makes it look like it's been kissed by snow, and adds a delicate sweetness to the topping.

Instructions

Prep the Tray:

Preheat your oven to 160°C and line a 20 x 30 cm rectangular tray with parchment, letting the paper hang over the edges so you can lift the whole thing out later. This little trick has saved me from so many stuck corners.

Blitz the Base:

Pulse the digestive biscuits in a food processor until they're fine crumbs, then stir in the melted butter until it looks like damp sand. Press it firmly into the tray—use the bottom of a glass if your hands aren't getting it flat enough.

Chill the Crust:

Pop the tray in the fridge while you make the filling. A cold base helps it hold its shape and gives you a satisfying crunch against the creamy layer.

Beat the Cream Cheese:

Use an electric mixer to beat the cream cheese until it's completely smooth, then add the sugar gradually. Scrape down the sides so nothing gets left behind in lumps.

Add the Wet Ingredients:

Mix in the sour cream, eggs, vanilla, and lemon zest, beating until the batter is glossy and silky. Don't rush this part—smooth batter means smooth cheesecake.

Fold in Fruits and Spice:

Gently fold in the chopped dried fruits and mixed spice with a spatula, keeping the motion light so you don't deflate the batter. The fruit will sink a little as it bakes, and that's exactly what you want.

Pour and Smooth:

Pour the batter over the chilled base and smooth the top with a spatula. Give the tray a few gentle taps on the counter to coax out any trapped air bubbles.

Bake Low and Slow:

Bake for 45 to 50 minutes, watching for set edges and a slight wobble in the center. If the top starts browning too fast, tent it loosely with foil.

Cool in the Oven:

Turn off the oven and leave the cheesecake inside for an hour with the door closed. This gradual cooldown helps prevent cracks from sudden temperature changes.

Chill Completely:

Once it's cooled to room temperature, cover and refrigerate for at least four hours, though overnight is even better. Patience here gives you clean slices and the best texture.

Whip the Cream:

Just before serving, whisk the double cream with two tablespoons of icing sugar until soft peaks form. Don't overbeat or it'll turn grainy and stiff.

Slice and Serve:

Use a sharp knife dipped in hot water to cut clean squares, wiping the blade between cuts. Top each square with a dollop of whipped cream and a light dusting of icing sugar.

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One year I served this at a neighbour's holiday gathering, and a woman I'd never met told me it reminded her of the cheesecakes her grandmother used to make in Poland, though hers had poppy seeds instead of dried fruit. We stood by the dessert table for twenty minutes, trading stories about family recipes and the strange comfort of tastes that take you back. That's when I realized this wasn't just a festive dessert—it was a conversation starter, a memory maker, something that connected people across kitchens and generations without them even realizing it.

Make Ahead Magic

This cheesecake loves being made the day before, which is a gift during the holiday chaos. Once it's fully chilled, cover it tightly with cling film and leave it in the fridge until you're ready to slice and serve. The flavors deepen overnight, and the texture becomes even more luscious. I've made it up to two days ahead without any loss of quality, and it's one less thing to juggle when the house is full of people and timers are going off in every room.

Swaps and Variations

If digestive biscuits aren't your thing, graham crackers or ginger snaps work beautifully and add their own flavor twist. You can swap the dried fruits for candied peel, fresh cranberries, or even chopped dark chocolate if you want something less traditional. I've also made this with mascarpone instead of some of the cream cheese for an even richer, silkier filling, though it does push the calorie count up a bit. The spice blend is flexible too—add a pinch of cardamom or cloves if you like things a little more aromatic.

Serving and Storage

These squares look gorgeous on a platter with a scattering of fresh cranberries and a few sprigs of rosemary tucked around the edges. Serve them cold, straight from the fridge, with a cup of spiced tea or a glass of dessert wine. Leftovers keep for up to five days in an airtight container, and they actually taste better on day three when the spices have had time to mellow and meld.

• Freeze individual squares wrapped in parchment for up to a month, then thaw in the fridge overnight.
• If you're taking this to a party, dust with icing sugar just before serving so it doesn't dissolve into the cream.
• Always use a hot, clean knife for slicing—it makes all the difference for neat edges.

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This cheesecake has become my December default, the dessert I make when I want something that feels festive without feeling fussy. It's forgiving, impressive, and always disappears faster than I expect—which is exactly what a holiday dessert should do.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Absolutely. This cheesecake actually improves when made ahead—it needs at least 4 hours to set properly, but overnight chilling is even better. You can prepare it up to 2 days in advance, storing it covered in the refrigerator. Add the whipped cream topping just before serving for the freshest presentation.

→ What other dried fruits work well in this festive cheesecake?

While cranberries, apricots, and cherries create a lovely holiday mix, you can substitute traditional mixed dried fruits like currants, sultanas, or raisins. For a more luxurious version, try adding chopped dried figs, dates, or even crystallised ginger. Candied orange or lemon peel also adds wonderful citrus notes that complement the warming spices beautifully.

→ How do I know when the cheesecake is properly baked?

The cheesecake is done when the edges are set and slightly puffy, while the centre still has a gentle wobble—similar to jelly. It will continue to firm up as it cools. Avoid overbaking, as this can cause cracking. Remember that residual heat continues cooking during the cooling-in-the-oven phase, so removing it at this stage ensures a silky, creamy texture.

→ Can I freeze individual portions?

Yes, this cheesecake freezes beautifully. Once fully chilled and set, slice into squares and wrap each piece individually in parchment paper, then place in an airtight container or freezer bag. They'll keep well for up to 1 month. Thaw in the refrigerator overnight before serving. Note: Add whipped cream topping after thawing, not before freezing.

→ What can I serve with this festive cheesecake?

A glass of sweet dessert wine like Sauternes or Muscat pairs beautifully, as does a spiced tea or mulled wine for extra festive cheer. For added indulgence, drizzle with warm salted caramel or serve with a dollop of brandy-infused crème fraîche. Fresh berries or a compote of spiced apples also make lovely accompaniments.

→ My cheesecake cracked—what went wrong?

Cracking usually occurs from overbaking or cooling too quickly. Ensure you bake until just set with a slight wobble in the centre, and always follow the cooling-in-the-oven step. If cracks do appear, don't worry—the whipped cream topping and icing sugar dusting will hide them completely. The texture and flavour remain absolutely delicious regardless.