Christmas Cheesecake Slab

The smell of cream cheese warming in the bowl always signals something luxurious is about to happen. I made this slab for a Boxing Day brunch once, thinking it would stretch across two days, but it vanished in one sitting. The crunch of the biscuit base under that spiced filling turned a quiet morning into a full-blown compliment session. Someone called it "Christmas in a square," and honestly, that stuck with me. It's become my go-to when I want something festive but don't want to fuss with springform pans or water baths.

I brought this to a neighbor's open house one December, and it sat on a table crowded with mince pies and trifles. By the end of the night, my tray was spotless while fancier desserts sat half-eaten. A woman I barely knew asked for the recipe, and we ended up talking about holiday baking until someone needed the kitchen for mulled cider. That cheesecake became a conversation starter, which is more than I ever expected from cream cheese and biscuits.

Ingredients

• Digestive biscuits: These create a sturdy, slightly sweet base that holds up under the heavy filling without going soggy, and their wheaty flavor complements the spice beautifully.
• Unsalted butter: Melted butter binds the crumbs into a crust you can press firm with the back of a spoon, and using unsalted keeps you in control of the sweetness.
• Cream cheese: Let it sit on the counter for at least an hour so it beats smooth without lumps, which makes all the difference in texture.
• Granulated sugar: Just enough to sweeten without overpowering the tangy cream cheese or the warm spice notes.
• Sour cream: Adds a silky, slightly sharp richness that balances the sweetness and keeps the filling from feeling cloying.
• Large eggs: These set the batter into that classic cheesecake texture, firm at the edges and just barely jiggly in the center.
• Vanilla extract: A couple of teaspoons bring warmth and depth, tying together the spices and the dairy.
• Lemon zest: Brightens the whole filling with a citrus lift that cuts through the richness without shouting.
• Mixed dried fruits: Cranberries, apricots, and cherries add chewy pops of tartness and color, making every slice feel festive.
• Mixed spice: Cinnamon, nutmeg, and ginger swirl through the batter like the scent of a Christmas market, subtle but unmistakable.
• Double cream: Whipped soft with a little icing sugar, it crowns each square with a cloud that melts on your tongue.
• Icing sugar: A dusting over the whipped cream looks like fresh snow and adds a hint of extra sweetness.

Instructions

Preheat and Prep:

Set your oven to 160°C and line a 20 x 30 cm tray with parchment, letting the edges hang over so you can lift the whole thing out later. This simple step saves you from wrestling with a spatula and crumbled edges.

Blitz the Biscuits:

Pulse the digestive biscuits in a food processor until they're fine crumbs, then stir in the melted butter until the mixture clumps like wet sand. Press this firmly into the base of your tray, smoothing it with the back of a spoon, and pop it in the fridge while you make 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, letting it dissolve into the cream cheese without rushing, so you don't end up with gritty pockets.

Add the Wet Ingredients:

Pour in the sour cream, crack in the eggs, then add the vanilla and lemon zest, beating until the mixture is glossy and pourable. Scrape down the sides of the bowl once or twice to make sure everything is evenly mixed.

Fold in Fruits and Spice:

Gently fold in the chopped dried fruits and mixed spice with a spatula, using slow, wide strokes so you don't deflate the batter. You want even distribution without overworking the mixture.

Pour and Smooth:

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

Bake Low and Slow:

Slide the tray into the oven and bake for 45 to 50 minutes, watching for set edges and a slight wobble in the center. If the top starts to brown too much, drape a loose sheet of foil over it to protect the surface.

Cool in the Oven:

Turn off the oven and leave the cheesecake inside with the door closed for an hour, letting it cool gradually to prevent cracks. Then pull it out and let it come to room temperature on the counter.

Chill Completely:

Cover the tray and refrigerate for at least 4 hours, though overnight is even better for a firm, sliceable texture. Patience here is everything.

Whip the Cream:

Before serving, whisk the double cream with 2 tablespoons of icing sugar until soft peaks form, keeping it light and airy. Don't overbeat, or you'll end up with butter instead of cream.

Slice and Serve:

Use the parchment overhang to lift the whole cheesecake out of the tray, then slice it into neat squares with a sharp knife wiped clean between cuts. Top each square with a dollop of whipped cream and a generous dusting of icing sugar, like fresh snow on a rooftop.

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I served this at a Christmas Eve gathering where half the guests were gluten-free and couldn't touch it, but they still lingered around the table just to smell it. One friend took a photo of the tray before anyone cut into it, calling it too pretty to eat. Of course, we ate it anyway, and the empty tray by midnight proved that beauty and flavor don't have to compete.

Storing and Freezing

This cheesecake keeps beautifully in the fridge for up to five days if you cover it tightly with cling film or store it in an airtight container. I've wrapped individual squares in parchment and frozen them for up to a month, pulling one out whenever I wanted a festive treat without the full bake. Let frozen slices thaw in the fridge overnight, and they taste just as creamy as the day you made them. The whipped cream topping doesn't freeze well, so add that fresh after thawing.

Swaps and Variations

You can swap the dried fruits for candied peel, fresh cranberries, or even chopped dark chocolate if you want a different flavor direction. I've used ginger nut biscuits instead of digestives for an extra spicy kick, and it worked beautifully. If mixed spice isn't your thing, a simple cinnamon and cardamom blend brings warmth without the complexity. For a boozy twist, soak the dried fruits in brandy or rum overnight before folding them into the batter.

Serving Suggestions

This slab shines on a wooden board surrounded by fresh berries, rosemary sprigs, and maybe a few candied orange slices for drama. Pair it with spiced tea, a glass of dessert wine, or even a shot of espresso to cut through the richness. I've served it after a heavy roast dinner, and the tangy filling was the perfect palate cleanser.

• Let the cheesecake sit at room temperature for 10 minutes before slicing for cleaner cuts.
• Use a hot, dry knife for each slice to avoid dragging cream cheese across the surface.
• Garnish with a few whole dried cranberries or a sprig of mint for a restaurant-style finish.

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This cheesecake has a way of making December feel special without demanding perfection from you. Slice it, share it, and let it do the talking.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Absolutely. This slab actually improves after chilling overnight—the flavors deepen and the texture becomes perfectly set. You can prepare it up to 2 days in advance, keeping it refrigerated until ready to serve. Add the whipped cream topping just before serving for freshness.

→ What size pan works best?

A 20 x 30 cm (8 x 12 inch) rectangular baking tray gives ideal thickness—deep enough for generous layers but not so thick that cutting becomes difficult. The parchment overhang makes lifting and slicing simple.

→ Can I substitute the dried fruits?

Certainly. While the cranberries, apricots, and cherries provide traditional festive flavors, you could use candied peel for a British twist, or swap in fresh berries for lighter contrast. Just keep the total weight around 120g to maintain proper moisture balance.

→ Why cool the cheesecake in the oven?

Gradual cooling prevents cracking and ensures silky texture. The residual heat allows the filling to set slowly, while the 1-hour oven rest protects the delicate structure from sudden temperature changes that cause those unsightly surface cracks.

→ How do I know when it's done baking?

The edges should look set and slightly puffy, while the center retains a gentle wobble—like firm jelly. It continues cooking as it cools, so removing while slightly under-baked prevents the dreaded dry, grainy texture.

→ Can I freeze portions?

Yes, individual squares freeze beautifully for up to 1 month. Wrap each piece tightly in parchment, then place in a freezer bag. Thaw overnight in the refrigerator before serving. Add whipped cream after thawing for best results.