Christmas Cheesecake Slab Dessert (Printer Version)

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

# What You'll Need:

→ Biscuit Base

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

→ Cheesecake Filling

03 - 1.3 pounds cream cheese, room temperature
04 - 0.75 cup granulated sugar
05 - 0.625 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - 1 lemon, zested
09 - 0.75 cup mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice blend (1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground ginger)

→ Topping

11 - 0.875 cup heavy whipping cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# How to Prepare:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, extending edges for easy removal.
02 - Pulse digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter until mixture resembles wet sand.
03 - Press biscuit mixture firmly and evenly across prepared tray base. Refrigerate while preparing filling.
04 - Beat cream cheese with electric mixer until smooth. Gradually incorporate sugar and beat 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 filling, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled biscuit base. Smooth surface and gently tap tray on counter to release air bubbles.
08 - Bake 45-50 minutes until edges are set and center remains slightly wobbly. If browning too quickly, loosely cover with foil.
09 - Turn off oven and allow cheesecake to rest inside for 1 hour. Remove and cool to room temperature.
10 - Refrigerate cheesecake minimum 4 hours, preferably overnight, until completely set.
11 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Slice cheesecake into squares. Top each portion with whipped cream and powdered sugar dusting.

# Expert Suggestions:

01 -
  • It's impressive enough to be the star of a holiday spread, yet practical enough to make ahead and freeze individual squares for last-minute gatherings.
  • The spiced cream cheese filling tastes like Christmas in every bite, with a subtle warmth that makes people pause and ask what the secret ingredient is.
  • A slab format means you skip the fussy individual baking and get restaurant-quality presentation without the stress.
02 -
  • Room temperature cream cheese is absolutely essential—I learned this the hard way when impatience resulted in a lumpy filling that looked more like cottage cheese than silk.
  • That slight wobble in the center when it comes out of the oven is your green light; a completely set cheesecake means you've overbaked it and it will crack.
  • Don't skip the gradual cooling inside the oven; rushing this step caused a dramatic crack right down the middle of my first attempt, taught me patience is as important as technique.
03 -
  • Keep your cream cheese, eggs, and sour cream at room temperature before starting—this prevents lumps and ensures smooth, lump-free filling that feels like velvet on the tongue.
  • If you're nervous about baking time, insert a skewer into the center about 2 inches from the edge; it should come out with a tiny bit of batter clinging to it, which signals perfect doneness.
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