Christmas Cheesecake Slab

The oven timer was ticking down when I realized I'd forgotten to zest the lemon. My kitchen smelled like warm butter and cinnamon, the biscuit base already chilling in the fridge, and I was standing there with a bottle of vanilla extract in one hand and a whisk in the other. That slight panic turned into one of my favorite cheesecakes—this Christmas slab that now shows up every December without fail. It's become the dessert everyone asks about before they even sit down.

I made this for a Boxing Day brunch once, and by noon the tray was empty except for a few stray crumbs. My cousin kept sneaking back to the kitchen for another square, claiming she was just checking if it tasted as good cold. It did. The dried fruits soften as the cheesecake sets, and the spice blend deepens overnight, making leftovers even better than the first slice.

Ingredients

• Digestive biscuits: They create a sturdy, slightly sweet base that holds up under the creamy filling without going soggy.
• Unsalted butter: Melted and mixed into the crumbs, it binds everything together and adds a rich, toasty flavor.
• Cream cheese: Make sure it's at room temperature so it whips smooth without lumps or air pockets.
• Granulated sugar: Just enough sweetness to balance the tangy cream cheese and sour cream.
• Sour cream: This is what gives the filling that signature velvety texture and slight tang.
• Large eggs: They set the cheesecake and give it structure, so don't skip the gentle folding step.
• Vanilla extract: A warm, sweet backdrop that ties all the spices together.
• Lemon zest: Brightens the whole filling and cuts through the richness beautifully.
• Mixed dried fruits: Cranberries, apricots, and cherries add bursts of chewiness and festive color in every bite.
• Mixed spice: Cinnamon, nutmeg, and ginger create that unmistakable holiday warmth.
• Double cream: Whipped with a touch of icing sugar, it crowns each square like a soft cloud.
• Icing sugar: For the whipped cream and a final snowy dusting that makes it look bakery perfect.

Instructions

Prep your tray:

Preheat the oven to 160°C (320°F) and line a 20 x 30 cm baking tray with parchment, leaving extra hanging over the sides. This overhang will be your best friend when it's time to lift out the slab.

Make the biscuit base:

Blitz the digestive biscuits in a food processor until they're fine crumbs, then stir in the melted butter until it looks like wet sand. Press this firmly into the tray and pop it in the fridge while you tackle the filling.

Beat the cream cheese:

In a large bowl, use an electric mixer to beat the cream cheese until it's completely smooth and lump free. Gradually add the sugar and keep beating until it's glossy and pale.

Add the wet ingredients:

Pour in the sour cream, crack in the eggs, add the vanilla extract and lemon zest, then beat until everything is silky and combined. Don't overmix once the eggs are in or you'll add too much air.

Fold in the festive bits:

Gently fold in the chopped dried fruits and mixed spice with a spatula, making sure they're evenly distributed. You want little pockets of flavor in every square.

Pour and smooth:

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

Bake low and slow:

Slide the tray into the oven and bake for 45 to 50 minutes, until the edges are set and the center still has a slight wobble. If the top starts browning too fast, drape a piece of foil loosely over it.

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 ideally overnight.

Whip the cream:

Just before serving, whisk the double cream with 2 tablespoons of icing sugar until soft peaks form. Keep it light and airy, not stiff.

Slice and serve:

Lift the cheesecake out using the parchment overhang, then slice into squares. Top each one with a dollop of whipped cream and a generous dusting of icing sugar.

Save

One year I served this at a holiday potluck, and someone asked if I'd ordered it from a fancy bakery. I didn't correct them right away. The compliment felt too good, and honestly, the way the icing sugar catches the light does make it look like something from a shop window. But the truth is, it's just a simple slab cheesecake that happens to taste like Christmas and look like you spent all day on it.

Getting Ahead

This cheesecake is one of those rare desserts that actually improves when made in advance. I usually bake it the night before a gathering, let it chill overnight, and then slice and top it just before guests arrive. You can even freeze individual squares wrapped in parchment for up to a month, which means you can pull out a festive dessert on a random Tuesday in January when you need a little holiday cheer.

Swapping the Fruits

The dried fruit mix is traditional, but I've experimented with candied peel, chopped dates, and even fresh pomegranate seeds scattered on top after baking. If someone in your crowd isn't a fan of dried fruit, you can leave it out entirely and fold in white chocolate chips or crushed gingerbread cookies instead. The spice blend still shines through, and you end up with something just as festive.

Serving and Storing

I like to serve this cold, straight from the fridge, with the whipped cream added at the last minute so it stays fluffy. Leftovers keep beautifully for up to four days covered in the fridge, though in my house they rarely last that long. If you're taking this somewhere, transport it in the tray and slice on site—it travels better uncut.

• Pair it with a glass of sweet dessert wine or a mug of spiced chai for the full festive experience.
• Use a sharp knife wiped clean between cuts to get neat, bakery style squares.
• If you're serving a crowd, set out the icing sugar in a small sieve so everyone can dust their own slice.

Save

This cheesecake has become my December signature, the one dessert I don't have to think twice about when someone asks what to bring. It's rich, festive, and forgiving, which is exactly what holiday baking should be.

Recipe FAQs

→ How long should I chill the cheesecake before serving?

Refrigerate for at least 4 hours, preferably overnight. This ensures the filling sets completely and achieves that perfect creamy, sliceable texture.

→ Can I make this ahead for Christmas Day?

Absolutely. Prepare up to 2 days in advance, keep covered in the refrigerator, and top with whipped cream just before serving. The flavours actually develop and improve over time.

→ What other dried fruits work well?

Try replacing the mixed fruits with glacé cherries, stem ginger pieces, or even chopped figs. Just keep the total weight the same for perfect balance.

→ Why does my cheesecake crack on top?

Cracks often occur from overbaking or cooling too quickly. Leave it to cool gradually inside the oven as instructed—this gentle temperature change prevents surface cracking.

→ Can I freeze individual portions?

Yes. Wrap each square tightly in parchment paper and freeze for up to 1 month. Thaw overnight in the refrigerator and add fresh cream just before serving.