Pin It The oven timer beeped while I was untangling fairy lights, and I nearly forgot the tray cooling on the counter. My sister walked in, saw the golden edges peeking from under the foil, and said it smelled like Christmas had moved into my kitchen. She was right—cinnamon, lemon zest, and something warm I couldn't name filled every corner of the room. That slab of cheesecake, still too hot to slice, became the centerpiece before it even made it to the table.
I brought this to a holiday potluck once, cut into neat squares and dusted with icing sugar like snow. People kept asking if I'd ordered it from a bakery. One friend took three pieces home in a napkin, claiming it was for her mum, though I suspect she ate them in the car. Watching everyone reach for seconds made all the waiting—chilling, setting, resisting the urge to cut it early—completely worth it.
Ingredients
- Digestive biscuits: They crumble into the perfect buttery base that holds firm under all that creamy filling, and their subtle sweetness lets the spices shine.
- Unsalted butter: Melted and stirred through the crumbs, it binds everything together without making the crust greasy or soggy.
- Cream cheese: The star of the show—make sure it's at room temperature or you'll end up with lumps no amount of beating can fix.
- Granulated sugar: Just enough to sweeten the filling without overpowering the tangy cream cheese and sour cream.
- Sour cream: Adds a slight sharpness that balances the richness and keeps the texture silky.
- Large eggs: They give the filling structure, helping it set into that perfect sliceable consistency.
- Vanilla extract: A warm undertone that ties the spices and citrus together beautifully.
- Lemon zest: Freshly grated zest brightens the whole batter and cuts through the cream with a zingy lift.
- Mixed dried fruits: Cranberries, apricots, and cherries add chewy bursts of sweetness and festive color in every bite.
- Mixed spice: Cinnamon, nutmeg, and ginger create that unmistakable holiday warmth that fills your kitchen as it bakes.
- Double cream: Whipped with a touch of icing sugar, it crowns each square with soft, pillowy clouds.
- Icing sugar: For sweetening the cream and dusting over the top like fresh snowfall.
Instructions
- Preheat and Prep the Tray:
- Set your oven to 160°C (320°F) and line a 20 x 30 cm rectangular baking tray with parchment paper, leaving overhang on the sides. This makes lifting the whole slab out so much easier later.
- Blitz the Biscuit Base:
- Pulse the digestive biscuits in a food processor until they turn into fine crumbs, then stir in the melted butter until it looks like wet sand. Press the mixture firmly and evenly into the base of your tray, then pop it in the fridge while you make the filling.
- Beat the Cream Cheese:
- In a large bowl, use an electric mixer to beat the cream cheese until it's completely smooth and lump free. Gradually add the sugar and keep beating until it's fully combined and glossy.
- Mix in the Wet Ingredients:
- Add the sour cream, eggs, vanilla extract, and lemon zest to the bowl. Beat everything together until the mixture is smooth, creamy, and has a slight shine to it.
- Fold in Fruits and Spice:
- Gently fold in the chopped dried fruits and mixed spice, stirring just enough to distribute them evenly throughout the batter. You want little pockets of flavor in every slice.
- Pour and Smooth:
- Pour the cheesecake batter over your chilled biscuit base and smooth the top with a spatula. Tap the tray gently on the counter a few times to release any trapped air bubbles.
- Bake Until Just Set:
- Slide the tray into the oven and bake for 45 to 50 minutes, until the edges are set and the center has just a slight wobble. If the top starts browning too quickly, cover it loosely with foil.
- Cool in the Oven:
- Turn off the oven and leave the cheesecake inside for 1 hour with the door closed. This gradual cooling helps prevent cracks from forming on the surface.
- Chill Completely:
- Remove the tray from the oven and let it cool to room temperature on the counter. Then refrigerate for at least 4 hours, though overnight is even better for a firm, sliceable texture.
- Whip the Cream:
- Just before serving, whisk the double cream with 2 tablespoons of icing sugar until soft peaks form. Don't overbeat or it'll turn grainy.
- Slice and Serve:
- Use the parchment overhang to lift the cheesecake out of the tray, then slice it into neat squares. Top each piece with a dollop of whipped cream and a light dusting of icing sugar.
Pin It One December evening, I served this at the end of a long dinner, and the table went quiet except for the sound of forks on plates. My nephew asked if he could have cheesecake for breakfast, and honestly, I considered it. That's when I realized this dessert had become more than a recipe—it was the taste everyone wanted to take home.
How to Store and Freeze
Keep any leftover squares covered in the fridge for up to five days, though they rarely last that long in my house. If you want to freeze them, wrap each square individually in parchment paper, then stack them in an airtight container. They'll keep beautifully for up to a month, and you can pull out just one or two whenever a craving hits. Let them thaw in the fridge for a few hours before serving, and top with fresh whipped cream rather than freezing it already dressed.
Swaps and Variations
If dried fruits aren't your thing, fresh raspberries or blueberries work brilliantly and add a juicy pop. Candied peel gives it a more traditional fruitcake vibe, while chopped dark chocolate makes it feel indulgent in a different way. For a gluten free version, swap the digestive biscuits for gluten free ones or even crushed ginger snaps. I've also tried adding a pinch of ground cloves or allspice to the filling, and it deepened the warmth without overwhelming the other flavors.
Serving Suggestions
This cheesecake slab shines on a festive dessert table, but it's just as good with a quiet cup of spiced tea on a cold afternoon. Pair it with a glass of sweet dessert wine, mulled cider, or even a strong espresso to cut through the richness. I like to arrange the squares on a wooden board, dust them generously with icing sugar, and scatter a few fresh cranberries or sprigs of rosemary around the edges for a simple, pretty presentation.
- Serve it chilled straight from the fridge for the cleanest slices.
- Let it sit at room temperature for 10 minutes before serving if you prefer a softer, creamier texture.
- Garnish with extra lemon zest or a drizzle of honey for a finishing touch.
Pin It There's something magical about pulling a tray of this from the fridge and watching it disappear, square by square, until all that's left is a dusting of icing sugar on the plate. It's the kind of dessert that makes people linger at the table a little longer, and that's exactly what the holidays are for.
Recipe FAQs
- → Can I make this cheesecake ahead of time?
Absolutely. This cheesecake actually improves after chilling overnight. The flavors deepen and the texture becomes even creamier. You can make it up to 2 days before serving, keeping it refrigerated. Add the whipped cream topping just before serving for best results.
- → What dried fruits work best in this Christmas slab?
The combination of cranberries, apricots, and cherries provides lovely color and tangy sweetness. You could also use raisins, currants, or chopped dried figs. For a more traditional British touch, add some candied peel. Keep pieces roughly the same size for even distribution throughout the filling.
- → How do I know when the cheesecake is done baking?
The edges should be set and slightly puffed, while the center remains slightly wobbly when you gently shake the pan. This residual heat completes the cooking as it cools. Overbaking causes cracking, so start checking at 45 minutes. The cooling-in-oven step is crucial for that silky texture.
- → Can I freeze this cheesecake?
Yes, it freezes beautifully. Wrap individual squares in parchment paper, then place in an airtight container. They'll keep for up to 1 month. Thaw overnight in the refrigerator. Add fresh whipped cream and dusting after thawing—the frozen texture remains remarkably creamy.
- → What can I use instead of digestive biscuits?
Graham crackers make an excellent American alternative, offering similar sweetness and crunch. For a more buttery flavor, try shortbread cookies or vanilla wafers. Even ginger snaps would complement the spiced filling beautifully. Aim for about 300g of whichever biscuit you choose.
- → Why does my cheesecake sometimes crack on top?
Cracking usually comes from overbaking or cooling too quickly. The gentle cooling-in-oven step helps prevent this. Also avoid opening the oven door during baking—temperature fluctuations cause cracks. If cracks do appear, the whipped cream topping hides them perfectly, so don't worry too much about appearance.