Save to Pinterest The smell hit me before I even opened the oven door—warm cinnamon and butter, the kind that makes you stop mid-step and just breathe it in. I was testing this recipe on a December afternoon when the kitchen windows were fogged with steam, and my neighbor knocked to ask if I was running a bakery. That cheesecake slab, golden at the edges and wobbly in the center, became my go-to for every holiday gathering after that. It's big enough to feed a crowd, cuts into neat squares, and tastes like Christmas wrapped in cream cheese.
I brought this to a Boxing Day lunch once, still cold from the fridge, and watched it disappear in under ten minutes. My cousin, who claims she doesn't like cheesecake, went back for thirds. The whipped cream on top melted just slightly into the icing sugar, turning each square into a little cloud. Someone asked if I'd bought it from a patisserie, and I didn't correct them until dessert was gone.
Ingredients
- Digestive biscuits: They create a sturdy, buttery foundation that holds up under the creamy filling without going soggy—pulse them fine so the base packs down tight.
- Unsalted butter, melted: Binds the crumbs together and adds richness; using unsalted lets you control the sweetness without any salty interference.
- Cream cheese, at room temperature: This is the heart of the recipe—soft cream cheese whips smooth without lumps, so leave it out for at least an hour before you start.
- Granulated sugar: Sweetens the filling just enough to balance the tang; don't skimp or the cheesecake will taste flat.
- Sour cream: Adds a silky texture and a subtle sharpness that keeps the filling from being too heavy or one-note.
- Large eggs: They set the batter into that classic creamy firmness; add them one at a time to avoid curdling.
- Vanilla extract: A warm backdrop that lets the spices shine without competing for attention.
- Lemon zest: Brightens the whole filling with a fresh, citrusy lift that cuts through the richness beautifully.
- Mixed dried fruits (cranberries, apricots, cherries), chopped: Jewel-toned bursts of chewy sweetness scattered throughout—chop them small so they distribute evenly.
- Mixed spice (cinnamon, nutmeg, ginger): The festive trio that makes the kitchen smell like a holiday market; freshly ground spices have more punch if you have them.
- Double cream: Whips up into soft, pillowy clouds that crown each square with indulgent lightness.
- Icing sugar: Sweetens the cream and dusts the top like fresh snow on a winter morning.
Instructions
- Prepare your tray:
- Preheat the oven to 160°C (320°F) and line a 20 x 30 cm rectangular baking tray with parchment paper, leaving enough overhang on the sides to lift the whole slab out later. This step saves you from wrestling with a spatula when it's time to slice.
- Make the biscuit base:
- Blitz the digestive biscuits in a food processor until they're fine crumbs, then stir in the melted butter until the mixture looks like wet sand. Press it firmly and evenly into the base of the tray, then pop it in the fridge while you mix the filling.
- Beat the cream cheese:
- In a large bowl, beat the cream cheese with an electric mixer until it's completely smooth and fluffy. Gradually add the sugar and keep beating until it's fully combined and glossy.
- Add the wet ingredients:
- Pour in the sour cream, crack in the eggs one at a time, then add the vanilla extract and lemon zest. Beat until the mixture is silky and no streaks remain.
- Fold in fruits and spice:
- Gently fold in the chopped dried fruits and mixed spice with a spatula, stirring just until they're evenly distributed. Overmixing can deflate the batter, so a light hand here pays off.
- Assemble and bake:
- Pour the cheesecake batter over the chilled biscuit base, smooth the surface with a spatula, and tap the tray gently on the counter to release any trapped air bubbles. Bake for 45 to 50 minutes, until the edges are set and the center has a slight wobble—if the top starts browning too fast, loosely cover it with foil.
- Cool slowly:
- Turn off the oven and leave the cheesecake inside for an hour to cool gradually, which prevents cracks. Then remove it and let it come to room temperature before refrigerating for at least 4 hours, or overnight if you can wait.
- Whip the cream and serve:
- Just before serving, whisk the double cream with 2 tablespoons of icing sugar until soft peaks form. Slice the cheesecake into squares, top each with a dollop of whipped cream, and dust with extra icing sugar.
Save to Pinterest One year I forgot to buy icing sugar and dusted the top with a mix of cinnamon and granulated sugar instead. It looked rustic and tasted incredible, like a snickerdoodle cookie had merged with a cheesecake. My dad still asks me to make it that way every Christmas, and I've learned that happy accidents often become the best traditions.
Storing and Freezing
This cheesecake keeps beautifully in the fridge for up to five days, covered loosely with cling film so the top doesn't dry out. If you want to freeze it, slice it into squares first, wrap each one in parchment paper, then stack them in an airtight container—they'll stay fresh for up to a month. Thaw individual squares in the fridge overnight, and they taste just as creamy as the day you baked them.
Swaps and Variations
I've swapped the dried fruits for candied orange peel and dark chocolate chips when I wanted something a bit more grown-up, and it was a hit with the adults at the table. You can also use ginger nut biscuits instead of digestives for a spicier base, or fold in fresh pomegranate seeds at the end for a tart, jewel-like surprise. If you're not a fan of mixed spice, a teaspoon of cardamom alone gives it an elegant, almost Scandinavian twist.
Serving Suggestions
I love serving this with a pot of spiced chai or a glass of chilled dessert wine, something sweet and slightly floral that doesn't compete with the richness. A drizzle of warm caramel sauce over the whipped cream is pure indulgence, and a handful of toasted pecans on the side adds a nice crunch. It's also stunning on a platter surrounded by fresh holly or tiny pinecones if you're feeling festive.
- Pair it with a cup of Earl Grey or mulled cider for a cozy afternoon treat.
- Serve it cold straight from the fridge for the best texture and flavor contrast.
- Garnish with a few whole dried cranberries or a sprig of fresh rosemary for a beautiful presentation.
Save to Pinterest This cheesecake has become the dessert I make when I want to impress without stress, the one that tastes like effort but comes together while you're humming along to carols. It's proof that the best holiday recipes are the ones you can make your own, one tweak and one memory at a time.
Recipe FAQs
- → Can I make this cheesecake ahead of time?
Absolutely. This cheesecake actually improves when made 1-2 days ahead, allowing the spices to meld beautifully. Keep it refrigerated and add the whipped cream just before serving for the freshest presentation.
- → What other dried fruits work well in this festive slab?
You can substitute the mixed dried fruits with traditional Christmas options like chopped dates, figs, or raisins. For a modern twist, try dried cherries or cranberries exclusively, or add some crystallised ginger for extra warmth.
- → Why does the cheesecake cool in the oven after baking?
Cooling gradually in the switched-off oven prevents sudden temperature changes that can cause cracking. This gentle cooling helps the filling set evenly while maintaining that characteristic velvety, smooth texture throughout.
- → 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, then top with freshly whipped cream and a dusting of icing sugar before serving.
- → How do I know when the cheesecake is properly baked?
The edges should be set and slightly puffy, while the centre retains a gentle wobble—similar to jelly. This slight wobble indicates perfectly baked texture; it will firm up completely during chilling.
- → What can I serve alongside this festive dessert?
A glass of sweet dessert wine like Sauternes or a chilled sherry complements the rich flavours beautifully. Alternatively, serve with spiced tea or coffee to balance the creamy sweetness.