Christmas Cheesecake Slab (Printable)

Creamy spiced cheesecake with mixed dried fruits on buttery biscuit base, topped with whipped cream

# What You’ll Need:

→ Biscuit Base

01 - 10.6 oz digestive biscuits
02 - 4.2 oz unsalted butter, melted

→ Cheesecake Filling

03 - 21.2 oz cream cheese, at room temperature
04 - 5.3 oz granulated sugar
05 - 5.1 fl oz sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.2 oz mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice (1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground ginger)

→ Topping

11 - 6.8 fl oz double cream
12 - 2 tablespoons icing sugar, plus extra for dusting

# How-To Steps:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing overhang for easy removal.
02 - Process digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter until texture resembles wet sand.
03 - Press biscuit mixture firmly and evenly into prepared tray base. Refrigerate while preparing filling.
04 - Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar and beat until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until smooth and glossy.
06 - Gently fold chopped dried fruits and mixed spice into batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled biscuit base and smooth surface. Tap tray gently on counter to release air bubbles.
08 - Bake 45 to 50 minutes until edges are set and center shows slight wobble. Cover loosely with foil if browning excessively.
09 - Turn off oven and allow cheesecake to cool inside for 1 hour. Remove and cool to room temperature.
10 - Refrigerate cheesecake minimum 4 hours, preferably overnight, until fully set.
11 - Whisk double cream with 2 tablespoons icing sugar until soft peaks form.
12 - Slice cheesecake into squares. Top each portion with whipped cream and icing sugar dust.

# Expert Tips:

01 -
  • It feeds a crowd without the stress of portioning individual desserts or worrying about perfect slices.
  • The spiced filling tastes like holiday memories without being overly sweet or heavy.
  • You can make it a day ahead and let it chill while you handle everything else.
  • Every bite has that satisfying contrast of crunchy base, silky filling, and soft cream on top.
02 -
  • Room-temperature cream cheese is non-negotiable—cold cheese will leave you with lumps no amount of beating will fix.
  • Don't overbake or the texture will turn grainy and dry instead of silky and rich.
  • Chilling for the full 4 hours is what makes the slices hold their shape cleanly without crumbling.
  • Tap out air bubbles before baking or you will end up with weird craters on the surface.
03 -
  • Use a hot, dry knife to slice clean squares—wipe it between cuts for sharp edges every time.
  • If you don't have mixed spice, blend your own with cinnamon, nutmeg, and ginger to taste.
  • Let the cheesecake sit at room temperature for 10 minutes before slicing so it cuts more easily.
  • Save any leftover whipped cream in the fridge and use it on coffee or hot chocolate the next day.
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