Christmas Cheesecake Slab (Print)

Spiced creamy cheesecake with dried fruits and whipped cream topping

# What You'll Need:

→ Biscuit Base

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

→ Cheesecake Filling

03 - 1 1/3 pounds 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 - 1 cup 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 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# Directions:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking pan with parchment paper, allowing paper to overhang edges for easy removal.
02 - Process digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter, stirring until texture resembles moist sand.
03 - Press biscuit mixture firmly and evenly across prepared pan 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 consistency achieved.
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 pan gently on counter to release air bubbles.
08 - Bake for 45 to 50 minutes until edges are set and center has slight wobble. If browning excessively, loosely cover with aluminum foil.
09 - Turn off oven and allow cheesecake to rest inside for 1 hour. Remove and cool to room temperature.
10 - Refrigerate cheesecake minimum 4 hours, preferably overnight, until completely firm and set.
11 - Whisk heavy cream with powdered sugar until soft peaks form.
12 - Cut cheesecake into squares. Top each square with whipped cream and dust with powdered sugar.

# Expert Advice:

01 -
  • It feeds a crowd without the fuss of slicing a round cheesecake into awkward wedges.
  • The spiced filling tastes like Christmas in every bite, tangy and warm all at once.
  • You can make it a full day ahead and let it chill overnight, which means one less thing to worry about on the big day.
  • The whipped cream topping feels indulgent but takes less than two minutes to whip up.
02 -
  • Room-temperature cream cheese is non-negotiable—cold cream cheese will leave you with lumps no matter how long you beat it.
  • Don't open the oven door during baking or the sudden temperature drop can cause cracks.
  • Chilling overnight is worth it, the flavors meld and the texture becomes impossibly smooth.
  • If you skip the parchment overhang, getting clean slices becomes a messy guessing game.
03 -
  • Run your knife under hot water and wipe it dry between each slice for clean, professional-looking edges.
  • If the top cracks despite your best efforts, just cover it with extra whipped cream and no one will ever know.
  • Taste the batter before baking—if it needs more spice or sweetness, adjust it now, not after it's set.
  • Let the slab sit at room temperature for ten minutes before slicing, it cuts more cleanly when it's not ice cold.
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