Christmas Cheesecake Slab

The radio was playing old carols when I pulled this tray from the oven for the first time, and the smell of warm spice and caramelized sugar made the whole kitchen feel like December should. I was hosting Boxing Day that year and needed something that could feed a crowd without last-minute fuss. This slab came together easier than I expected, and when I sliced it into neat squares the next morning, I knew I'd found something worth repeating every year since.

I once brought this to a potluck where three other people had made traditional round cheesecakes, and mine was the only one that disappeared completely. Someone's mum asked for the recipe twice before dessert was even cleared. The slab format makes serving simple, no wobbly slices or cracked tops to worry about, just clean cuts and generous portions that look effortlessly elegant on a plate.

Ingredients

• Digestive biscuits: These create a sturdy, lightly sweet base that holds up under the creamy filling without going soggy, and their malty flavor pairs beautifully with the spices.
• Unsalted butter: Melted and mixed with the biscuit crumbs, it binds everything into a press-in crust that sets firm in the fridge.
• Cream cheese: Let it come to room temperature fully or you will end up with lumps no amount of beating will smooth out.
• Granulated sugar: Just enough sweetness to balance the tangy cream cheese and sour cream without making it cloying.
• Sour cream: Adds a gentle tang and keeps the texture silky rather than dense.
• Large eggs: They bind the filling and give it structure, so don't skip the gentle tap on the counter to release air bubbles before baking.
• Vanilla extract: A warm backbone that ties the spices and fruit together.
• Lemon zest: Brightens the whole batter and cuts through the richness with a subtle citrus note.
• Mixed dried fruits: Cranberries, apricots, and cherries add bursts of color and chewy sweetness that make every bite a little different.
• Mixed spice: Cinnamon, nutmeg, and ginger give this the unmistakable warmth of a holiday dessert without tasting like a spice cake.
• Double cream: Whipped with a touch of icing sugar, it turns into a soft cloud that melts on your tongue.
• Icing sugar: A light dusting at the end makes each square look like it's been kissed by snow.

Instructions

Prepare the oven and tray:

Preheat to 160°C and line your rectangular tray with parchment, letting the edges hang over so you can lift the whole slab out later. This small step saves so much stress when it's time to slice.

Make the biscuit base:

Blitz the digestives into fine crumbs, stir in the melted butter until it looks like wet sand, then press it firmly into the tray. Pop it in the fridge while you mix the filling so it sets up nicely.

Beat the cream cheese:

Use an electric mixer to beat the cream cheese until it's completely smooth with no lumps. Add the sugar gradually and keep beating until it's glossy and light.

Add the wet ingredients:

Mix in the sour cream, eggs, vanilla, and lemon zest, beating just until everything is combined and the batter looks silky. Overbeating at this stage can add too much air and cause cracks later.

Fold in the fruits and spice:

Gently fold the chopped dried fruits and mixed spice through the batter so they're evenly distributed. You want little pockets of flavor in every slice.

Pour and smooth:

Pour the batter over the chilled base and smooth the top with a spatula. Tap the tray gently on the counter a few times to pop any hidden air bubbles.

Bake low and slow:

Bake for 45 to 50 minutes until the edges are set but the center still has a slight wobble. If the top starts browning too fast, cover it loosely with foil.

Cool in stages:

Turn off the oven and leave the cheesecake inside for an hour to cool gradually, which helps prevent cracks. Then let it cool completely at room temperature before chilling.

Chill thoroughly:

Refrigerate for at least 4 hours, though overnight is even better. The texture firms up beautifully and the flavors meld together.

Whip the cream:

Just before serving, whisk the double cream with icing sugar until soft peaks form. Don't overwhip or it will turn grainy.

Slice and serve:

Lift the slab out using the parchment overhang, slice into neat squares, and top each one with a dollop of whipped cream and a dusting of icing sugar. Serve cold and watch them disappear.

Save

The year my brother came home from university, he ate three squares in one sitting and declared it better than any cheesecake he'd had at a restaurant. That's when I realized this wasn't just a convenient dessert, it had become part of our family's Christmas tradition. Now I make two trays every December, one for Boxing Day and one to freeze in case unexpected guests turn up.

How to Store and Freeze

This cheesecake keeps beautifully in the fridge for up to five days if you cover it tightly with cling film or store it in an airtight container. I've found that individual squares wrapped in parchment and frozen in a single layer freeze perfectly for up to a month, and they thaw in the fridge overnight without losing any texture. If you're planning to freeze some, leave off the whipped cream topping and add it fresh when you serve, otherwise it can go a bit weepy when it thaws.

Swaps and Variations

I've swapped the dried fruits for fresh raspberries in summer and it was just as good, though you'll want to fold them in gently so they don't bleed too much color. Candied peel gives it a more traditional fruitcake vibe if that's your thing, and a handful of chopped pistachios on top adds a lovely crunch. If you're not a fan of mixed spice, a teaspoon of cardamom or a pinch of ground cloves works beautifully, just taste as you go so it doesn't overpower the cream cheese.

Serving Suggestions

This pairs wonderfully with a glass of sweet dessert wine or a mug of spiced tea, and I've served it alongside mulled cider at winter gatherings with great success. If you want to dress it up, a drizzle of warm caramel or a scattering of pomegranate seeds makes it look like something from a bakery window. It's rich enough to serve in smaller squares if you're offering a dessert spread, and it holds its shape well on a buffet table.

• Let the cheesecake sit at room temperature for 10 minutes before slicing for cleaner cuts.
• Wipe your knife between cuts to keep each square looking neat and professional.
• Leftovers make an indulgent breakfast with a strong coffee, no judgment here.

Save

This cheesecake has become the dessert I turn to when I want something that feels special without the stress of last-minute assembly. It's forgiving, impressive, and always tastes like the holidays should.

Recipe FAQs

→ How long should I chill the cheesecake before serving?

Refrigerate for at least 4 hours, preferably overnight, until fully set. This ensures clean slices and the perfect creamy texture.

→ Can I prepare this cheesecake in advance?

Yes, you can make the cheesecake up to 2 days ahead. Wrap the chilled slab tightly in cling film and top with whipped cream just before serving.

→ What can I use instead of dried fruits?

Swap for fresh berries, festive candied peel, or chocolate chips. Adjust sweetness slightly if using sweeter alternatives.

→ How do I know when the cheesecake is done baking?

The edges should be set while the center remains slightly wobbly. It will continue cooking as it cools in the oven for 1 hour.

→ Can I freeze individual portions?

Wrap squares in parchment paper and freeze for up to 1 month. Thaw in the refrigerator overnight and add fresh whipped cream before serving.

→ What size tray do I need?

A 20 x 30 cm (8 x 12 inch) rectangular baking tray works perfectly. Line with parchment, leaving an overhang for easy removal.