Save to Pinterest The radio was playing carols when I pulled this slab from the oven for the first time, edges golden and the kitchen smelling like a spiced dream. My sister wandered in, drawn by the scent of cinnamon and lemon, and we both stood there staring at it cooling on the counter. She asked if we could eat it warm, and I had to remind her—and myself—that patience is part of the magic. By evening, after hours of waiting, we cut into it and the creamy filling had set into something silky and festive. That Christmas, it became the dessert everyone asked about.
I made this for a holiday potluck once, cutting it into neat squares and dusting each with icing sugar right before we left. My friend Emma, who usually avoids cheesecake because she finds it too heavy, ate two pieces and asked for the recipe on the spot. The dried fruits soften as they bake, little bursts of sweetness against the creamy backdrop. Watching people go back for seconds made me realize this wasn't just dessert, it was a conversation starter. Everyone had a story about their favorite Christmas treat, and this slab held its own.
Ingredients
- Digestive biscuits: The foundation of the crust, their subtle sweetness and crunch balance the creamy filling perfectly—blitz them until they're fine, no big chunks.
- Unsalted butter: Melted and mixed into the crumbs, it binds everything together and adds richness without overpowering the spices.
- Cream cheese: Let it come to room temperature or you'll end up with lumps no amount of beating will smooth out.
- Granulated sugar: Just enough to sweeten without making it cloying, letting the tangy cream cheese and sour cream shine.
- Sour cream: This is the secret to that velvety texture and a subtle tang that keeps each bite interesting.
- Large eggs: They set the filling and give it structure, so don't skip the gentle tap on the counter to release air bubbles.
- Vanilla extract: A warm, comforting note that ties the spices and citrus together.
- Lemon zest: Brightens the whole thing, cutting through the richness with a fresh, festive zing.
- Mixed dried fruits: Cranberries, apricots, and cherries add chewy pockets of sweetness and a holiday feel—chop them small so they distribute evenly.
- Mixed spice: Cinnamon, nutmeg, and ginger swirl through the batter, filling your kitchen with the scent of Christmas morning.
- Double cream: Whipped with a touch of icing sugar, it crowns each square with a cloud of softness.
- Icing sugar: For the whipped cream and a final dusting that looks like fresh snow.
Instructions
- Prepare the oven and tray:
- Preheat to 160°C and line your rectangular tray with parchment, leaving an overhang so you can lift the whole slab out later. This little trick saves you from wrestling with a spatula.
- Make the biscuit base:
- Blitz the digestive biscuits in a food processor until they're fine crumbs, then stir in the melted butter until it looks like wet sand. Press it firmly into the base of the tray, getting it even and compact, then pop it in the fridge while you make the filling.
- Beat the cream cheese:
- Use an electric mixer to beat the room-temperature cream cheese until it's smooth and fluffy. Gradually add the sugar, beating until it's fully combined and there are no lumps hiding.
- Add the wet ingredients:
- Pour in the sour cream, crack in the eggs, and add the vanilla extract and lemon zest. Beat until the mixture is smooth and glossy, scraping down the sides of the bowl as you go.
- Fold in fruits and spice:
- Gently fold in the chopped dried fruits and mixed spice, making sure they're evenly distributed. Don't overmix or you'll deflate the batter.
- Pour and smooth:
- Pour the cheesecake batter over the chilled biscuit base and smooth the surface with a spatula. Tap the tray gently on the counter a few times to release any trapped air bubbles.
- Bake low and slow:
- Bake for 45 to 50 minutes, until the edges are set and the center has just a slight wobble. If the top starts to brown too quickly, cover it loosely with foil.
- Cool in the oven:
- Turn off the oven and leave the cheesecake inside for an hour to cool gradually. This prevents cracks and keeps the texture silky.
- Chill completely:
- Remove from the oven, let it cool to room temperature, then refrigerate for at least four hours or overnight. The longer it chills, the firmer and more luscious it becomes.
- Whip the cream:
- Before serving, whisk the double cream with two tablespoons of icing sugar until soft peaks form. Don't overbeat or it'll turn grainy.
- Slice and serve:
- Lift the cheesecake out using the parchment overhang and slice into neat squares. Top each one with a dollop of whipped cream and a dusting of icing sugar.
Save to Pinterest One year, I brought this to a Boxing Day gathering and my cousin's daughter, who was four at the time, stood on a chair to get a better look at the icing sugar dusting. She called it snow cake and insisted on helping me sprinkle more sugar on top of every piece. That moment, her little hands carefully shaking the sieve, turned a simple dessert into a memory I think about every December. Food has a way of doing that, turning ordinary afternoons into something you hold onto.
Storing and Freezing
This slab keeps beautifully in the fridge for up to five days, covered loosely with cling film or in an airtight container. If you want to get ahead, wrap individual squares in parchment and freeze them for up to a month—they thaw in the fridge overnight and taste just as good. I've learned to freeze a few pieces after every batch, so when unexpected guests drop by in January, I can pull out a little piece of Christmas. The whipped cream topping is best added fresh, so hold off on that until you're ready to serve.
Swaps and Variations
You can swap the dried fruits for fresh berries if you're making this in summer, or use candied peel for a more traditional festive touch. I've added a pinch of ground cloves once, and it gave the filling a deeper, warmer note that some people loved and others found too strong. If you're not a fan of sour cream, Greek yogurt works in a pinch, though the tang will be slightly different. Play around with the spices, add a little allspice or cardamom, and make it yours.
Serving Suggestions
This cheesecake slab shines on a festive table, surrounded by mince pies and mulled wine. I like to serve it with a glass of sweet dessert wine or a cup of spiced tea, something warm and fragrant that echoes the spices in the filling. If you're feeling fancy, add a drizzle of cranberry compote or a few fresh pomegranate seeds on top for color and a burst of tartness.
- Pair with a rich tawny port or late-harvest Riesling for an indulgent finish.
- Serve alongside bowls of roasted nuts and dark chocolate truffles for a dessert spread.
- Slice smaller squares for a tea party or larger ones for a sit-down feast.
Save to Pinterest Every time I make this, I'm reminded that the best recipes are the ones that bring people together, the ones that smell like celebration and taste like care. This Christmas cheesecake slab does exactly that, and I hope it finds a place on your table too.
Recipe Q&A
- → How long should I refrigerate the cheesecake before serving?
The cheesecake needs to chill for at least 4 hours, though preferably overnight. This resting period allows the filling to firm completely, ensuring clean slices and a smooth, velvety texture. The longer chilling time also helps the flavours of the spices and dried fruits to meld together beautifully.
- → Can I use different dried fruits in this cheesecake?
Absolutely. While the combination of cranberries, apricots, and cherries works wonderfully for festive flavour, you could substitute with mixed raisins, sultanas, or even chopped dates. Fresh berries also make a lovely alternative if you prefer a lighter, fresher taste profile during the holiday season.
- → Why does the cheesecake cool in the oven after baking?
Cooling gradually inside the turned-off oven prevents the cheesecake from cracking due to sudden temperature changes. This gentle cooling process helps the centre set evenly while maintaining that signature silky texture. The residual warmth allows the proteins to settle slowly, resulting in a perfectly smooth finish.
- → How do I know when the cheesecake is properly baked?
The cheesecake is ready when the edges appear set and firm, but the centre retains a slight wobble when you gently shake the tray. This residual movement ensures the finished product will be creamy rather than rubbery. Remember that the filling continues cooking as it cools, so removing it at this stage is ideal.
- → Can I freeze this festive cheesecake slab?
Yes, this dessert freezes exceptionally well. Wrap individual squares in parchment paper, then place them in an airtight container or freezer bag. They will keep for up to one month. Thaw overnight in the refrigerator before serving, and add the fresh whipped cream and icing sugar dusting just before presenting.
- → What can I serve with this spiced cheesecake?
This rich dessert pairs beautifully with a glass of sweet dessert wine like Muscat or Sauternes. A cup of spiced tea or mulled wine also complements the warming spices wonderfully. For a non-alcoholic option, try serving with a shot of espresso or a creamy hot chocolate.