Christmas Cheesecake Slab (Printable)

Festive spiced cheesecake with dried fruits on a buttery biscuit base, crowned with whipped cream

# What You'll Need:

→ Biscuit Base

01 - 2.5 cups digestive biscuit crumbs
02 - 8.5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 ounces 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 - 1 cup mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice blend (1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground ginger)

→ Topping

11 - 7 fluid ounces heavy whipping cream
12 - 2 tablespoons powdered sugar, plus additional for dusting

# Step-by-step Directions:

01 - Preheat oven to 320°F. Line a 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. Press firmly and evenly into prepared tray base. Refrigerate while preparing filling.
03 - Using electric mixer, beat room temperature cream cheese until smooth. Gradually incorporate sugar and mix until fully combined.
04 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until smooth and glossy consistency is achieved.
05 - Gently fold chopped dried fruits and mixed spice blend into batter, ensuring even distribution throughout.
06 - Pour cheesecake batter over chilled biscuit base and smooth surface evenly. Tap tray gently on counter to release air bubbles.
07 - Bake for 45 to 50 minutes until edges are set and center shows slight wobble. If browning too quickly, cover loosely with aluminum foil.
08 - Turn off oven and allow cheesecake to cool inside for 1 hour. Remove and continue cooling to room temperature on wire rack.
09 - Refrigerate cheesecake for minimum 4 hours, preferably overnight, until completely set and firm.
10 - Whisk heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form.
11 - Slice chilled cheesecake into squares. Top each square with whipped cream and light dusting of powdered sugar before serving.

# Expert Advice:

01 -
  • It feeds a party without the fuss of slicing a round cake into awkward wedges.
  • The spiced dried fruit adds pops of chewy sweetness that balance the tangy cream cheese.
  • You can make it a day ahead and let it chill overnight, freeing up your oven on the big day.
  • Every bite has that nostalgic biscuit base crunch that reminds you of childhood tea times.
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 you'll let out the heat and risk cracking the surface.
  • The center should still jiggle slightly when you take it out; it will firm up completely as it chills.
  • Chilling overnight gives the flavors time to deepen and the texture to set perfectly, so plan ahead if you can.
03 -
  • Run your knife under hot water and wipe it dry between slices for clean, bakery-perfect edges.
  • If you're short on time, chill the base in the freezer for 10 minutes instead of the fridge to speed things up.
  • Taste your dried fruits before adding them—if they're too tart, toss them in a tablespoon of sugar first to balance the flavor.
  • For an extra-stable base, bake the biscuit crust alone for 10 minutes before adding the filling.
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