Christmas Cheesecake Slab (Printable)

Spiced cream cheese slab with dried fruits on a digestive biscuit base, crowned with whipped cream.

# Ingredient list:

→ Biscuit Base

01 - 2.5 cups digestive biscuit crumbs
02 - 8.5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 ounces cream cheese, room temperature
04 - 0.75 cup granulated sugar
05 - 0.63 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.25 ounces mixed dried fruits, chopped
10 - 2 teaspoons mixed spice blend

→ Topping

11 - 0.85 cup heavy whipping cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# How to Make It:

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 a food processor until fine crumbs form. Transfer to a mixing bowl and combine with melted butter until texture resembles wet sand.
03 - Press biscuit mixture firmly and evenly across the prepared tray base. Refrigerate while preparing the filling.
04 - Beat cream cheese with an electric mixer until smooth. Gradually incorporate sugar and beat until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to the cheese mixture. Beat until smooth and glossy.
06 - Gently fold dried fruits and mixed spice into the batter, ensuring even distribution throughout.
07 - Pour filling over chilled crust and smooth the surface. Tap tray gently on counter to release air bubbles. Bake for 45-50 minutes until edges set and center slightly wobbles. Cover loosely with foil if browning too quickly.
08 - Turn off oven and leave cheesecake inside for 1 hour. Remove and cool to room temperature.
09 - Refrigerate for at least 4 hours or overnight until fully set.
10 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form.
11 - Cut cheesecake into squares. Top each piece with whipped cream and dust with powdered sugar.

# Expert Suggestions:

01 -
  • It feeds a crowd without the fuss of portioning individual cheesecakes, and every square looks bakery-perfect.
  • The spiced filling tastes like the holidays in cream cheese form, warm and tangy all at once.
  • You can make it two days ahead and let it chill quietly in the fridge while you handle everything else.
02 -
  • Room temperature cream cheese is non-negotiable, cold cheese will leave you with lumps no amount of beating can fix.
  • Don't skip the slow oven cool-down, pulling it out into cold air is the number one reason cheesecakes crack.
  • If the top starts browning too fast, tent it loosely with foil halfway through baking to protect the surface.
03 -
  • Run your knife under hot water and wipe it dry between each slice for the cleanest, sharpest edges.
  • If you don't have a food processor, crush the biscuits in a sealed plastic bag with a rolling pin, it works just as well and is oddly satisfying.
  • Let the cheesecake sit at room temperature for 10 minutes before slicing, it cuts more easily and tastes creamier when it's not fridge-cold.
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