Christmas Cheesecake Slab (Printable Version)

Creamy vanilla cheesecake with mixed spice and dried fruits on a buttery biscuit base, finished with whipped cream.

# What You Need:

→ Biscuit Base

01 - 2⅔ cups digestive biscuit crumbs
02 - 8.5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21.2 ounces cream cheese, room temperature
04 - ¾ cup granulated sugar
05 - ⅔ cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - 1 lemon, zest only
09 - 4.2 ounces mixed dried fruits, chopped (cranberries, apricots, cherries)
10 - 2 teaspoons mixed spice blend (1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger)

→ Topping

11 - ¾ cup heavy whipping cream
12 - 2 tablespoons powdered sugar, plus extra for garnish

# Steps:

01 - Preheat oven to 320°F. Line an 8x12 inch rectangular baking pan with parchment paper, allowing edges to overhang for easy removal.
02 - Process digestive biscuits into fine crumbs using a food processor. Transfer to mixing bowl and combine thoroughly with melted butter until mixture resembles damp sand.
03 - Press biscuit mixture firmly and evenly across prepared pan base. Refrigerate while preparing filling.
04 - Using electric mixer, beat cream cheese at medium speed until completely smooth. Gradually incorporate sugar, beating until fully blended.
05 - Add sour cream, eggs, vanilla extract, and lemon zest. Beat at medium speed until batter achieves smooth, glossy consistency.
06 - Gently fold chopped dried fruits and mixed spice blend into batter using spatula, ensuring even distribution throughout.
07 - Pour filling over chilled biscuit base and smooth surface evenly. Gently tap pan on counter to release trapped air bubbles.
08 - Bake 45-50 minutes until edges are set and center jiggles slightly. If top browns excessively, cover loosely with foil. Interior temperature should reach 150°F at edges.
09 - Turn off oven and allow cheesecake to cool inside closed oven for 1 hour. Remove and continue cooling to room temperature.
10 - Refrigerate cheesecake minimum 4 hours, preferably overnight, until completely set and firm throughout.
11 - Whisk heavy cream with powdered sugar at medium-high speed until soft peaks form. Do not overbeat.
12 - Cut cheesecake into 12-16 squares using sharp, clean knife. Crown each portion with whipped cream dollop and dust with additional powdered sugar.

# Expert Advice:

01 -
  • It feeds a festive crowd beautifully and slices into perfect squares with no drama.
  • The spiced filling tastes like Christmas morning without being overly sweet or heavy.
  • You can make it a full day ahead, which frees you up when guests arrive.
  • Every bite has little bursts of tangy fruit that balance the richness of the cream cheese.
02 -
  • Room temperature cream cheese is non-negotiable, cold cream cheese will give you a lumpy batter no matter how long you beat it.
  • Don't overbake or the texture goes grainy, a slight wobble in the center is exactly what you want.
  • Cooling the cheesecake gradually in the oven prevents those dramatic cracks that ruin the look.
  • If you skip the chill time, the slices will be too soft to hold their shape when you cut them.
03 -
  • Use a hot, dry knife to slice the cheesecake and you will get perfect edges every time.
  • If the biscuit base feels too crumbly, add an extra tablespoon of melted butter to help it bind.
  • Taste your dried fruits before adding them, some brands are much sweeter than others and you might want to adjust the sugar slightly.
  • If you don't have mixed spice, make your own by combining cinnamon, nutmeg, and ginger in the ratios given.
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