Christmas Cheesecake Slab (Printable Version)

Creamy spiced cheesecake with dried fruits on buttery biscuit base, topped 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 - 0.625 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - 1 lemon zest
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 - 0.875 cup heavy 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, allowing overhang for easy removal.
02 - Process digestive biscuits into fine crumbs using food processor. 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 - Beat cream cheese with electric mixer until smooth. Gradually incorporate sugar, beating until fully combined and creamy.
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 blend 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 45–50 minutes until edges are set and center shows slight movement when gently shaken. Cover loosely with foil if browning excessively.
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 powdered sugar until soft peaks form.
12 - Slice cheesecake into squares. Top each square with whipped cream and dust lightly with powdered sugar before serving.

# Helpful Hints:

01 -
  • It feeds a crowd without the stress of slicing a delicate round cheesecake into perfect wedges.
  • The spiced fruit filling tastes like Christmas morning tucked into creamy bites.
  • You can make it a day ahead and let it quietly set while you handle everything else.
  • Leftovers freeze beautifully, so you can sneak a square in January when you need a festive pick me up.
02 -
  • Room temperature cream cheese is non negotiable—cold blocks will leave you with lumps no amount of mixing can fix.
  • Don't skip the oven cooldown step or you'll end up with a cracked top and a sunken middle.
  • If your dried fruits are very sticky, toss them in a teaspoon of flour before folding them in so they don't clump together.
  • Always tap the tray gently before baking to release air bubbles, or you'll get weird pockets in the finished cheesecake.
03 -
  • Run your knife under hot water and wipe it dry between each cut for bakery perfect squares.
  • If the top cracks despite your best efforts, just cover it with extra whipped cream and no one will ever know.
  • For a boozy twist, soak the dried fruits in brandy or rum for an hour before folding them into the batter.
  • Don't open the oven door during baking or the sudden temperature drop can cause the cheesecake to sink.
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