Christmas Cheesecake Slab (Printable Version)

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

# What You'll Need:

→ Biscuit Base

01 - 2⅛ cups digestive biscuit crumbs
02 - 8.5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 oz cream cheese, room temperature
04 - ¾ cup granulated sugar
05 - ⅔ cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.25 oz 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 whipping cream
12 - 2 tablespoons powdered sugar, plus extra for garnish

# Directions:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing excess paper to hang over edges for convenient removal.
02 - Process digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter, stirring until texture resembles wet sand.
03 - Press biscuit mixture firmly and evenly across prepared tray base. Refrigerate while preparing filling.
04 - Using electric mixer, beat room temperature cream cheese until smooth. Gradually incorporate sugar while mixing until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat until smooth and glossy consistency achieves.
06 - Gently fold chopped dried fruits and mixed spice blend into batter, ensuring even distribution throughout.
07 - Pour batter over chilled biscuit base and smooth surface evenly. Gently tap tray on counter to release trapped air bubbles.
08 - Bake for 45–50 minutes until edges are set and center remains slightly wobbly. If browning excessively, loosely cover with aluminum foil.
09 - Turn off oven and allow cheesecake to cool inside for 1 hour undisturbed.
10 - Remove from oven and allow to cool completely to room temperature.
11 - Refrigerate cheesecake for minimum 4 hours, preferably overnight, until completely set and firm.
12 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form.
13 - Slice cheesecake into squares. Top each square with dollop of whipped cream and light dusting of powdered sugar.

# Expert Advice:

01 -
  • It feeds a crowd without the fuss of portioning individual servings, making it ideal for buffets and gatherings.
  • The spiced cream cheese filling tastes indulgent but balances tangy and sweet in a way that never feels heavy.
  • You can prep it a day ahead, which means less stress and more time to enjoy the celebration.
  • Every bite has texture: crunchy base, silky filling, soft cream, and chewy bursts of dried fruit.
02 -
  • Cold cream cheese will not beat smooth no matter how long you mix, so leave it out for at least an hour before starting.
  • Tapping the tray to release air bubbles isn't optional—trapped air creates ugly craters as the cheesecake bakes.
  • Cooling the cheesecake slowly in the oven is the secret to a crack-free surface every single time.
  • Chilling overnight allows the spices to bloom and the texture to firm up perfectly, so don't rush this step.
03 -
  • Wipe your knife clean with a hot, damp cloth between each cut to get those bakery-perfect, clean edges.
  • Let the cheesecake sit at room temperature for 10 minutes before slicing—it cuts more smoothly and the flavors open up.
  • If you're short on time, use a stand mixer to beat the cream cheese, but switch to a hand whisk for the eggs to avoid overmixing.
  • Zest the lemon directly over the bowl so the oils fall straight into the batter for maximum fragrance and flavor.
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