Christmas Cheesecake Slab (Printable Version)

Creamy spiced cheesecake with mixed dried fruits on a buttery biscuit base, topped with whipped cream.

# Ingredient List:

→ Biscuit Base

01 - 2⅛ cups digestive biscuits, crushed into fine crumbs
02 - 8½ tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 1⅓ pounds cream cheese, room temperature
04 - ¾ cup granulated sugar
05 - ⅔ cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - 1 lemon, zest only
09 - ¾ cup mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice blend (1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger)

→ Topping

11 - ¾ cup heavy cream, cold
12 - 2 tablespoons powdered sugar, plus additional for dusting

# How to Prepare:

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 bowl, combine with melted butter, stirring until mixture resembles wet sand.
03 - Press biscuit mixture firmly and evenly across prepared tray base. Refrigerate while preparing filling.
04 - Using electric mixer, beat cream cheese until smooth and creamy. Gradually incorporate sugar, beating until fully combined.
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 batter, ensuring even distribution throughout.
07 - Pour batter over chilled biscuit base. Smooth surface with spatula. Tap tray gently on counter to release air bubbles.
08 - Bake 45–50 minutes until edges set and center shows slight wobble. Cover loosely with foil if browning too quickly.
09 - Turn off oven. Leave cheesecake inside for 1 hour to cool gradually. Remove and cool to room temperature.
10 - Refrigerate cheesecake minimum 4 hours, preferably overnight, until completely set.
11 - Whisk cold heavy cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Cut cheesecake into 12–16 squares. Top each square with whipped cream dollop and powdered sugar dusting.

# Expert Suggestions:

01 -
  • The slab format means no delicate slicing or cracked tops, just generous squares you can grab with your fingers.
  • Mixed spice woven into tangy cream cheese feels like mulled wine without the hangover.
  • It feeds a crowd without needing a second oven trip or last-minute plating panic.
  • Dried fruits add little jewel-like bursts that keep every bite interesting, not monotonous.
02 -
  • Room temperature cream cheese is non-negotiable, cold blocks will leave you with lumps no amount of beating can fix.
  • Cooling the cheesecake inside the turned-off oven prevents sudden temperature changes that cause cracking, a trick I learned after ruining three tops in a row.
  • Don't skip chilling for at least 4 hours, or your squares will slump and smear instead of holding their shape on the plate.
03 -
  • Press the biscuit base with the bottom of a flat measuring cup to get an even, compact crust that won't crumble when you slice.
  • Add a pinch of sea salt to the biscuit mixture to balance the sweetness and bring out the buttery flavor.
  • If your oven runs hot, drop the temperature to 150°C and bake a little longer to avoid overbrowning the top.
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