Christmas Cheesecake Slab

The first batch came out of the oven two hours before my sister's holiday party, and I panicked when the center wobbled like a water bed. My flatmate laughed and said cheesecake is supposed to jiggle, which I didn't believe until I tasted it after chilling. That wobbly middle turned into the creamiest, most luscious center I'd ever made. Now I bake this slab every December, and guests fight over the middle squares.

I once brought this to a potluck where three other people also brought cheesecake, and mine vanished first. Someone asked if I'd added eggnog, but it was just the cinnamon and nutmeg doing their magic. A neighbor took a square home wrapped in foil and texted me at midnight asking for the recipe. That's when I knew this wasn't just another dessert.

Ingredients

• Digestive biscuits: These create a sturdy, slightly sweet base that won't crumble when you slice; I've tried graham crackers, but digestives hold up better under the weight of the filling.
• Unsalted butter: Melted butter binds the crumbs together and adds richness without making the base greasy; let it cool slightly before mixing so it doesn't clump.
• Cream cheese: Room temperature is non-negotiable or you'll end up with lumps no amount of beating will fix; I leave mine on the counter for an hour before starting.
• Granulated sugar: Just enough sweetness to balance the tang of the cream cheese without making it cloying; don't reduce it or the texture suffers.
• Sour cream: This is the secret to that silky, glossy batter that doesn't crack; it also adds a slight tang that keeps the cheesecake from feeling too heavy.
• Large eggs: They give structure and help the filling set without becoming rubbery; add them one at a time and don't overbeat or you'll incorporate too much air.
• Vanilla extract: Use pure extract, not imitation, because the flavor really shines through in such a simple filling.
• Lemon zest: A little brightness cuts through the richness and makes the spices pop; use a microplane to avoid any bitter white pith.
• Mixed dried fruits: Cranberries, apricots, and cherries add chewy bursts of flavor and festive color; chop them small so they distribute evenly and don't sink.
• Mixed spice: Cinnamon, nutmeg, and ginger turn this into a proper Christmas dessert; I toast mine in a dry pan for thirty seconds to wake up the oils.
• Double cream: Whipped with a touch of icing sugar, it crowns each slice with a cloud of softness that melts on your tongue.
• Icing sugar: A final dusting makes it look like freshly fallen snow and adds a tiny extra bit of sweetness right at the end.

Instructions

Prep Your Tray:

Preheat the oven to 160°C and line your baking tray with parchment, letting the edges hang over so you can lift the whole slab out later. This little trick saved me from scraping cheesecake off the bottom of the pan more times than I'd like to admit.

Make the Biscuit Base:

Blitz the digestive biscuits into fine crumbs, then stir in the melted butter until it looks like wet sand. Press it firmly and evenly into the tray, then chill while you make the filling so it sets and doesn't shift when you pour the batter on top.

Beat the Cream Cheese:

Using an electric mixer, beat the cream cheese until it's completely smooth with no lumps. Gradually add the sugar and keep beating until it's light and fluffy, scraping down the sides of the bowl every so often.

Add the Wet Ingredients:

Pour in the sour cream, eggs, vanilla extract, and lemon zest, then beat just until the mixture is smooth and glossy. Don't overdo it or you'll trap too much air, which can cause cracks later.

Fold in Fruits and Spice:

Gently fold in the chopped dried fruits and mixed spice with a spatula, making sure they're evenly distributed. You want little pockets of fruit in every slice, not all of them sinking to the bottom.

Pour and Smooth:

Pour the batter over the chilled biscuit base and smooth the surface with a spatula. Tap the tray gently on the counter a few times to release any air bubbles hiding in the batter.

Bake Low and Slow:

Bake for 45 to 50 minutes, until the edges are set and the center still has a slight wobble. If the top starts browning too fast, cover it loosely with foil to protect the surface.

Cool Gradually:

Turn off the oven and leave the cheesecake inside for an hour with the door closed, then let it cool to room temperature on the counter. Sudden temperature changes cause cracks, and this gentle cooldown keeps the top smooth.

Chill Completely:

Refrigerate for at least four hours, but overnight is even better because the flavors meld and the texture firms up perfectly. The longer it chills, the cleaner your slices will be.

Whip the Cream:

Before serving, whisk the double cream with two tablespoons of icing sugar until soft peaks form. Don't overwhip or it'll turn grainy and lose that airy lightness.

Slice and Serve:

Lift the whole slab out using the parchment overhang, then slice into squares with a sharp knife wiped clean between cuts. Top each square with a dollop of whipped cream and a dusting of icing sugar right before serving.

Save

Save

Last year, my nephew asked if we could have this instead of Christmas pudding, and now it's a new tradition. We sit around the table with mugs of tea, cutting bigger and bigger squares until someone admits defeat. There's something about the way the spices smell in the kitchen, mixing with the scent of pine from the tree, that makes the whole house feel warmer.

Make Ahead Magic

This cheesecake actually gets better after a day or two in the fridge, so I always make it the night before a party. The flavors deepen, the texture firms up, and you're not scrambling in the kitchen while guests arrive. You can even freeze individual squares wrapped in parchment and foil for up to a month, then thaw them in the fridge overnight whenever you need an emergency dessert.

Swaps and Tweaks

I've swapped the dried fruits for candied orange peel and dark chocolate chips when I wanted something richer, and it was incredible. Fresh berries work beautifully in summer if you're craving this outside the holidays, and a pinch of ground cloves or allspice in the spice mix adds an extra layer of warmth. If someone's gluten-free, use gluten-free digestive biscuits and the base works exactly the same.

Serving Suggestions

This pairs beautifully with a glass of sweet dessert wine or a mug of spiced tea, especially if you're serving it after a big meal. I like to arrange the squares on a wooden board with a bowl of extra whipped cream in the center and let people help themselves. If you're feeling fancy, add a few fresh cranberries and a sprig of rosemary on top for a festive garnish that looks like you spent hours on presentation.

• Serve chilled straight from the fridge for the best texture and cleanest slices.
• Store leftovers covered in the fridge for up to five days, though they rarely last that long.
• Let frozen squares thaw in the fridge overnight and top with fresh cream just before serving.

Save

Save

This cheesecake has become my go-to whenever I want to impress without stress, and it never lets me down. Make it once, and you'll understand why it disappears faster than any other dessert on the table.

Recipe FAQs

→ How long should the cheesecake chill before serving?

Refrigerate the cheesecake for at least 4 hours, though overnight chilling produces the best texture. This allows the filling to set completely and the flavors to meld together.

→ Can I use different dried fruits?

Absolutely. Try fresh berries, candied orange peel, or swap the mixed dried fruits for your favorite holiday combinations. Just keep the total quantity around 120 grams for proper balance.

→ How do I know when the cheesecake is done baking?

The edges should look set while the center retains a slight wobble. It will continue firming up as it cools. If the top browns too quickly, cover loosely with foil during the last 10–15 minutes.

→ Can I freeze this cheesecake?

Yes. Wrap individual squares in parchment paper and freeze for up to one month. Thaw in the refrigerator overnight before serving, then add fresh whipped cream and dust with icing sugar.

→ What size pan do I need?

A 20 x 30 cm (8 x 12 inch) rectangular baking tray works perfectly. Line it with parchment paper, leaving an overhang on the sides for easy removal once chilled.