Christmas Cheesecake Slab (Printable)

Creamy festive cheesecake with mixed spice, dried fruits, and whipped cream topping

# What You Need:

→ Biscuit Base

01 - 2 1/2 cups digestive biscuit crumbs
02 - 1/2 cup unsalted butter, melted

→ Cheesecake Filling

03 - 21 oz cream cheese, room temperature
04 - 3/4 cup granulated sugar
05 - 5 fl oz sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 1 cup mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice (1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger)

→ Topping

11 - 3/4 cup heavy whipping cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# How To Make It:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing overhang on sides for easy removal.
02 - Process digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter until mixture resembles wet sand.
03 - Press biscuit mixture firmly and evenly across tray base. Refrigerate while preparing filling.
04 - Beat cream cheese with electric mixer until smooth. Gradually incorporate 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 texture achieves.
06 - Gently fold chopped dried fruits and mixed spice into batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled crust and smooth surface. Gently tap tray on counter to release trapped air bubbles.
08 - Bake for 45 to 50 minutes until edges set and center jiggles slightly when shaken. If browning excessively, cover loosely with foil.
09 - Turn off oven and allow cheesecake to cool inside for 1 hour undisturbed.
10 - Remove cheesecake from oven and allow to cool completely at room temperature.
11 - Refrigerate cheesecake for minimum 4 hours, preferably overnight, until completely firm.
12 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form.
13 - Cut cheesecake into squares. Top each square with whipped cream dollop and powdered sugar dusting.

# Expert Tips:

01 -
  • It serves a crowd without the fuss of portioning individual slices during a busy holiday gathering.
  • The spiced cream cheese filling tastes like Christmas morning in every bite, tangy and warmly fragrant.
  • You can make it a full day ahead, which means one less thing to worry about when guests arrive.
  • The whipped cream topping feels indulgent but comes together in under two minutes.
02 -
  • Room temperature cream cheese is non negotiable, cold cream cheese will leave you with lumps no amount of beating can fix.
  • Don't open the oven door during baking or the cheesecake might crack from the sudden temperature drop.
  • The wobble in the center is your friend, it will firm up completely as it chills.
  • Chilling overnight makes slicing cleaner and lets the spices bloom beautifully.
03 -
  • Run your knife under hot water and wipe it dry before each cut for clean, professional looking slices.
  • Add a pinch of ground cloves or allspice to the spice mix if you want a deeper, more complex warmth.
  • Let the cheesecake sit at room temperature for 10 minutes before slicing so the filling softens just slightly.
  • Save any leftover whipped cream in the fridge and use it to top morning coffee the next day.
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