Christmas Cheesecake Slab

The kitchen smelled like Christmas morning before I even turned on the oven. I was folding dried apricots into cream cheese batter, bits of cranberry clinging to my fingertips, when my neighbor knocked to ask what I was making. She stayed for tea and left with a square wrapped in foil. That cheesecake slab became my December tradition—not fancy, not fussy, just a tray of something creamy and spiced that I could slice and share without ceremony.

I brought this to a potluck once, still cold from the fridge, and watched it disappear in under ten minutes. Someone asked if I'd used a family recipe. I laughed and said no, just a tray, some biscuits, and the dried fruit I forgot I had in the cupboard. It turns out you don't need a springform pan or a water bath to make people happy. You just need something that tastes like you meant it.

Ingredients

• Digestive biscuits: They crumble into the perfect buttery base that holds up under all that creamy filling without going soggy.
• Unsalted butter: Melted and mixed with the biscuit crumbs, it binds everything together and adds richness without competing with the spices.
• Cream cheese: Let it come to room temperature or you will fight lumps forever—smooth cheese means smooth batter.
• Granulated sugar: Just enough sweetness to balance the tang of the cheese and sour cream without making it cloying.
• Sour cream: This is what keeps the texture velvety and adds that subtle sharpness that makes cheesecake interesting.
• Large eggs: They set the filling and give it structure, so don't skip the gentle fold at the end to keep air bubbles minimal.
• Vanilla extract: A warm backdrop that lets the spices and fruit shine without disappearing entirely.
• Lemon zest: Brightens the whole batter and cuts through the richness with a hint of citrus that feels festive.
• Mixed dried fruits: Cranberries, apricots, and cherries add chewy bursts of sweetness and color in every slice.
• Mixed spice: Cinnamon, nutmeg, and ginger swirl through the batter like the smell of a holiday kitchen.
• Double cream: Whipped with a little icing sugar, it crowns each square with clouds of softness.
• Icing sugar: A final dusting makes it look like snow fell on your dessert table.

Instructions

Prep your tray:

Preheat the oven to 160°C and line a 20 x 30 cm baking tray with parchment, leaving extra hanging over the sides so you can lift the whole slab out later. This saves you from wrestling with a spatula.

Blitz the base:

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

Beat the cheese:

In a large bowl, beat room-temperature cream cheese with an electric mixer until it is smooth and lump-free. Add the sugar gradually and keep beating until it is fully combined and fluffy.

Add the wet ingredients:

Mix in sour cream, eggs, vanilla extract, and lemon zest, beating until the batter is glossy and smooth. Scrape down the sides of the bowl so nothing gets left behind.

Fold in the festive bits:

Gently fold in the chopped dried fruits and mixed spice, distributing them evenly without overworking the batter. You want little pockets of fruit in every bite.

Pour and smooth:

Pour the batter over the chilled biscuit base and smooth the top 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 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. Then bring it to room temperature on the counter before refrigerating for at least 4 hours, or overnight if you can wait.

Whip the topping:

Before serving, whisk double cream with 2 tablespoons of icing sugar until soft peaks form. Don't overbeat or it will turn stiff and grainy.

Slice and crown:

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

Save

My sister once ate three squares in one sitting and declared it better than any fancy bakery cheesecake she'd ever tried. I didn't tell her it was mostly just patience and a good chill time. Sometimes the simplest things, made with a little care and the right spices, become the ones people remember long after the holidays end.

How to Store and Freeze

This cheesecake slab keeps beautifully in the fridge for up to five days, covered loosely with foil or plastic wrap. If you want to freeze it, slice it into squares first, wrap each one individually in parchment, then stack them in an airtight container. They will keep frozen for up to a month, and you can pull out one square at a time whenever you need a quick festive treat. Just let them thaw in the fridge for a few hours before serving.

Swaps and Variations

You can swap the dried fruits for fresh berries, candied peel, or even chopped glacé ginger if that is what you have on hand. If you are not a fan of mixed spice, try a pinch of ground cloves or allspice instead. Some people like to add a splash of brandy or rum to the batter for extra warmth. You can also use graham crackers or ginger biscuits for the base if digestives are hard to find.

Serving Suggestions

This cheesecake pairs beautifully with a glass of sweet dessert wine, spiced tea, or even a strong espresso if you want contrast. I like to serve it straight from the fridge with the whipped cream freshly dolloped on top so it stays soft and airy. If you are feeling fancy, add a few pomegranate seeds or a drizzle of honey over the cream.

• Serve it cold for the cleanest slices and the best texture.
• Add a sprig of mint or a few fresh cranberries on top for a pop of color.
• Pair it with mulled cider or eggnog for a full holiday vibe.

Save

This is the kind of dessert that makes people lean back in their chairs and sigh happily. Make it once, and it will find its way onto your table every December without you even thinking about it.

Recipe Questions & Answers

→ Can I make this cheesecake ahead of time?

Absolutely. This slab actually improves after chilling overnight. The flavours develop beautifully, and the texture becomes perfectly set. You can make it up to 2 days before serving, though add the whipped cream topping just before serving for best results.

→ What size tray do I need?

A 20 x 30 cm rectangular baking tray (approximately 8 x 12 inches) works perfectly. This dimensions yields 12-16 generous squares. If using a different size, adjust the baking time accordingly—thinner layers will bake faster.

→ Can I substitute the dried fruits?

Certainly. Fresh berries work well though they'll add more moisture. Festive alternatives include candied peel, chopped dates, or figs. For a classic winter twist, try mincemeat instead of mixed fruits—adjust sugar slightly as mincemeat is naturally sweet.

→ How do I know when the cheesecake is done?

The edges should appear set and slightly puffed, whilst the centre retains a gentle wobble—similar to jelly. This residual wobble is crucial as it continues cooking while cooling. Overbaking leads to cracks and a dense, dry texture.

→ Why cool it in the oven?

Gradual cooling prevents dramatic temperature changes that cause cracks. Leaving the door closed after switching off the heat allows the slab to settle gently. This step, combined with the overnight chill, ensures silky-smooth results.

→ Can I freeze this cheesecake?

Yes, individual squares freeze exceptionally well. Wrap each piece tightly in parchment paper, then store in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving. Add fresh whipped cream after thawing.