Christmas Cheesecake Slab (Printable)

Spiced cheesecake with dried fruits on a buttery biscuit base, topped with whipped cream.

# What You'll Need:

→ Biscuit Base

01 - 10.6 oz digestive biscuits
02 - 4.2 oz unsalted butter, melted

→ Cheesecake Filling

03 - 21.2 oz cream cheese, at room temperature
04 - 5.3 oz granulated sugar
05 - 5 fl oz sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.2 oz mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice (1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground ginger)

→ Topping

11 - 7 fl oz heavy cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# How To Make It:

01 - Preheat oven to 320°F. Line an 8 by 12 inch rectangular baking tray with parchment paper, allowing overhang on all sides for easy removal.
02 - Process digestive biscuits in a food processor until fine crumbs form. Transfer to a mixing bowl and combine with melted butter, stirring until the mixture resembles wet sand.
03 - Press biscuit mixture firmly and evenly into the base of the prepared tray. Refrigerate while preparing the filling.
04 - Beat cream cheese with an electric mixer until smooth. Gradually incorporate granulated sugar, beating until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to the cream cheese mixture. Beat until the batter is smooth and glossy.
06 - Gently fold in chopped dried fruits and mixed spice, ensuring even distribution throughout the filling.
07 - Pour cheesecake batter over the chilled biscuit base and smooth the surface. Tap the tray gently on the counter to release air bubbles.
08 - Bake for 45 to 50 minutes, or until the edges are set and the center displays minimal movement. If browning too quickly, loosely cover with foil.
09 - Turn off the oven and leave the cheesecake inside for 1 hour. Remove and allow to cool to room temperature.
10 - Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set.
11 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Slice the cheesecake into squares. Top each square with whipped cream and a dusting of powdered sugar.

# Expert Tips:

01 -
  • It feeds a crowd without the fuss of individual portions, so you can slice and serve straight from the fridge.
  • The spiced dried fruit adds little pockets of sweetness that remind you it's Christmas in every bite.
  • Unlike round cheesecakes, this slab version cools faster and cuts into perfect squares that look bakery-level impressive.
  • The biscuit base stays crunchy even after days in the fridge, giving you that satisfying crunch against velvety filling.
02 -
  • Room temperature cream cheese is the single most important thing; cold cream cheese will leave lumps no matter how long you beat it.
  • Don't skip the hour of cooling in the oven; pulling it out too fast causes the top to crack like a dried riverbed.
  • If you see the edges puffing up or browning too quickly, lower the oven temperature by 10 degrees and cover loosely with foil.
  • Chilling overnight isn't just a suggestion; it's the difference between a slice that holds its shape and one that slumps onto the plate.
03 -
  • Wipe your knife clean with a hot, damp cloth between every cut for bakery-perfect edges.
  • If the top does crack, just pile on extra whipped cream and icing sugar; no one will ever know.
  • Use a springform pan if you don't have a rectangular tray, but the slab shape makes slicing and serving so much easier.
  • Toast your spices in a dry pan for thirty seconds before adding them to wake up the oils and deepen the flavor.
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