Christmas Cheesecake Slab (Printable Version)

Velvety spiced cheesecake with crunchy biscuit base, dried fruits and snow-like icing sugar topping.

# What You'll Need:

→ Biscuit Base

01 - 2 1/2 cups digestive biscuit crumbs
02 - 8 1/2 tablespoons unsalted butter, melted

→ Cheesecake Filling

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

→ Topping

11 - 6 3/4 fluid ounces heavy cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# Directions:

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 a food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter until mixture resembles wet sand.
03 - Transfer biscuit mixture to prepared tray and press firmly and evenly into base. Refrigerate while preparing filling.
04 - Beat cream cheese with electric mixer until smooth. Gradually add sugar and beat until fully incorporated.
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 cheesecake batter, ensuring even distribution throughout.
07 - Pour batter over chilled biscuit base and smooth surface. Tap tray gently on counter to release air bubbles.
08 - Bake for 45 to 50 minutes until edges are set and center is slightly wobbly. Cover loosely with foil if browning too quickly.
09 - Turn off oven and allow cheesecake to rest inside for 1 hour. Remove and cool to room temperature.
10 - Refrigerate cheesecake for at least 4 hours, preferably overnight, until completely set.
11 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Cut cheesecake into squares. Top each square with whipped cream and dust with powdered sugar.

# Expert Advice:

01 -
  • It feeds a crowd without needing fancy plating or portion control.
  • The spiced cream cheese filling tastes like Christmas morning in every bite.
  • You can make it a day ahead and let it quietly chill while you handle everything else.
  • The biscuit base stays crunchy even after hours in the fridge, which rarely happens with cheesecakes.
02 -
  • Cold cream cheese will give you a lumpy batter no matter how long you beat it, so leave it on the counter for at least an hour before you start.
  • Don't skip the oven cooling step because pulling a hot cheesecake into cold air almost guarantees a cracked surface.
  • Press the biscuit base firmly into the corners and edges or you'll end up with thick spots in the middle and thin gaps at the sides.
  • If your dried fruits are very sticky, toss them in a little flour before folding them in so they don't clump together in the batter.
03 -
  • Run your knife under hot water and wipe it dry between each cut for clean, bakery perfect slices.
  • If the cheesecake cracks despite your best efforts, cover the whole thing with whipped cream and no one will ever know.
  • Make the base the night before and keep it chilled so you can pour the filling and bake without rushing the next day.
  • Taste your dried fruits before adding them because some brands are much sweeter than others, and you might want to adjust the sugar accordingly.
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