Christmas Cheesecake Slab

My cousin brought me a crumb-covered tin from her London flat one Boxing Day, insisting I try what she called her festive rescue dessert. Inside were slabs of spiced cheesecake dusted white, with jewel-toned fruits peeking through creamy layers. She had baked it when her Christmas trifle collapsed, and guests devoured every square before midnight. I made my first batch that same week, and the smell of cinnamon and nutmeg bubbling in cream cheese became a new holiday ritual.

I served this at a potluck where three people asked if I had trained in pastry because the texture was so silky. One friend scraped her plate and admitted she usually hates cheesecake, but the warm spice and tart fruit changed her mind. Watching someone rediscover a dessert they had written off felt better than any compliment about my baking skills.

Ingredients

• Digestive biscuits: The slightly sweet, wheaty crunch is essential for balance, and they hold up under the creamy weight without going soggy.
• Unsalted butter: Melted butter binds the crumbs into a firm base, and using unsalted lets you control the sweetness without any salty interference.
• Cream cheese: Room temperature is non-negotiable, cold cream cheese creates lumps no amount of beating will fix.
• Granulated sugar: Just enough to sweeten without masking the tangy cream cheese character that makes cheesecake sing.
• Sour cream: Adds a subtle sharpness and keeps the batter velvety, preventing that dense, heavy mouthfeel some cheesecakes suffer from.
• Large eggs: They set the filling gently, so do not overbeat once they go in or you will bake in too much air and risk cracks.
• Vanilla extract: A warm backdrop that lets the spices shine without competing for attention.
• Lemon zest: Brightens the whole slab with a citrus whisper that cuts through richness beautifully.
• Mixed dried fruits: Cranberries, apricots, and cherries add chewy pops of tartness, soaked slightly by the batter as it bakes.
• Mixed spice: Cinnamon, nutmeg, and ginger create that unmistakable holiday warmth, the kind that fills your kitchen and makes neighbors jealous.
• Double cream: Whipped into soft clouds, it crowns each square with airy sweetness.
• Icing sugar: Sweetens the cream and dusts the top like fresh snowfall, purely for the festive effect.

Instructions

Prep your tray:

Preheat the oven to 160 degrees Celsius and line a 20 by 30 centimeter rectangular tray with parchment, letting the edges hang over for easy lifting later. This overhang is your best friend when it is time to slice.

Blitz the base:

Pulse digestive biscuits in a food processor until they are fine crumbs, then stir in melted butter until the mixture clumps like wet sand. Press this firmly and evenly into the tray, then chill while you make the filling.

Beat the cream cheese:

Use an electric mixer to whip the cream cheese until completely smooth, then gradually add sugar and beat until glossy. Lumps now mean lumps forever, so take your time.

Add the wet ingredients:

Pour in sour cream, crack in the eggs one at a time, then stir in vanilla extract and lemon zest, beating just until the batter is silky. Overbeating after the eggs join the party invites cracks during baking.

Fold in fruits and spice:

Gently fold chopped dried fruits and mixed spice through the batter, distributing them evenly without deflating the mixture. You want every slice to have a fair share of tangy fruit.

Pour and smooth:

Pour the batter over the chilled base, smooth the top with a spatula, then tap the tray gently on the counter to release trapped air bubbles. Those bubbles turn into unsightly holes if you skip this step.

Bake low and slow:

Bake for 45 to 50 minutes until the edges are set and the center still has a slight wobble, like a gentle jiggle when you shake the tray. If the top browns too fast, tent it loosely with foil.

Cool in stages:

Turn off the oven and let the cheesecake sit inside for one hour, then remove and cool to room temperature before refrigerating for at least four hours. Rushing this invites cracks and a gummy texture.

Whip the topping:

Whisk double cream with two tablespoons of icing sugar until soft peaks form, stopping before it turns stiff and grainy. Soft peaks melt on the tongue, stiff peaks sit like a dollop of regret.

Slice and serve:

Lift the slab out using the parchment overhang, slice into squares with a warm, clean knife, then top each piece with whipped cream and a snowy dusting of icing sugar. Wipe the knife between cuts for clean edges.

Save Pin

A friend once called this slab her secret weapon for impressing in-laws, because it looks intricate but the method is forgiving. She told me she had never seen her mother-in-law ask for seconds until this cheesecake appeared on the table. That story reminds me that sometimes the best recipes are the ones that quietly win over the toughest critics without any fuss.

How to Store and Freeze

Wrapped tightly in the fridge, this slab keeps for up to five days, though the whipped cream topping is best added fresh each time you serve. For longer storage, slice into squares, wrap each piece in parchment, then freeze in an airtight container for up to one month. Thaw individual squares in the fridge overnight, and they taste almost as good as the day you baked them, minus a tiny bit of the biscuit crunch.

Swaps and Variations

If dried fruits are not your thing, swap them for fresh or frozen berries, just pat them dry first to avoid watery pockets. Candied peel adds a traditional British Christmas note, or you can fold through chopped dark chocolate for a richer twist. A pinch of ground cloves or allspice in the spice mix deepens the warmth, but go light or it turns medicinal fast.

Serving Suggestions

This cheesecake shines on a platter dusted with icing sugar and surrounded by fresh holly or rosemary sprigs for festive flair. Pair it with a glass of sweet dessert wine, spiced tea, or even a shot of warm brandy if you are feeling indulgent. Leftovers, if they exist, make a decadent breakfast with strong coffee, though I will deny ever suggesting that.

• Serve at room temperature for the creamiest texture, pulling it from the fridge twenty minutes before guests arrive.
• Garnish with a few whole dried cranberries or a twist of lemon peel for an elegant finishing touch.
• For a boozy upgrade, brush the biscuit base with a tablespoon of rum or amaretto before adding the filling.

Save Pin

This slab has earned a permanent spot on my holiday table, not because it is complicated, but because it delivers joy in every spiced, creamy bite. I hope it becomes one of those recipes you pull out year after year, the kind that makes people lean back in their chairs and sigh with contentment.

Recipe FAQs

→ How long should I refrigerate 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 make this cheesecake ahead of time?

Yes, this cheesecake freezes beautifully. Wrap individual squares in parchment paper and freeze for up to 1 month. Thaw in the refrigerator before serving.

→ What can I substitute for the dried fruits?

Swap the mixed dried fruits for fresh berries, festive candied peel, or chopped nuts like pecans and walnuts for different texture and flavor variations.

→ Why does my cheesecake crack on top?

Cracking usually occurs from overbaking or cooling too quickly. Leave the cheesecake to cool inside the turned-off oven for 1 hour to prevent sudden temperature changes.

→ Can I use a different type of biscuit for the crust?

Yes, graham crackers, ginger biscuits, or shortbread work well as alternatives to digestive biscuits. Adjust butter quantities slightly if needed to achieve wet sand texture.

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

The edges should be set while the center remains slightly wobbly. It will continue to firm up during the cooling process. Overbaking leads to a dry texture.