Christmas Cheesecake Slab (Print Version)

Spiced creamy cheesecake with dried fruits on crunchy 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, room temperature
04 - 5.3 oz granulated sugar
05 - 5 fl oz sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - 1 lemon, zested
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 x 12 inch rectangular baking pan with parchment paper, allowing excess paper to overhang edges for easy removal.
02 - Process digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter, stirring until mixture resembles wet sand.
03 - Press biscuit mixture firmly and evenly across prepared pan base. Refrigerate while preparing filling.
04 - Using electric mixer, beat room temperature cream cheese 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 consistency achieved.
06 - Gently fold chopped dried fruits and mixed spice into batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled crust and smooth surface. Gently tap pan on counter to release trapped air bubbles.
08 - Bake for 45 to 50 minutes until edges are set and center remains slightly wobbly. If browning excessively, loosely cover with aluminum foil.
09 - Turn off oven and leave cheesecake inside for 1 hour. Remove and allow to cool to room temperature.
10 - Refrigerate cheesecake for minimum 4 hours, preferably overnight, until completely set.
11 - Whisk heavy cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Cut cheesecake into squares. Crown each square with whipped cream and dust with powdered sugar before serving.

# Expert Tips:

01 -
  • It feeds a crowd without the fuss of piping or layering individual portions.
  • The spiced filling tastes like a hug wrapped in velvet, tangy and sweet all at once.
  • You can make it a day ahead and let the fridge do the work while you handle everything else.
  • Every bite has little pockets of dried fruit that burst with flavor.
02 -
  • Cold cream cheese will leave you with lumps no matter how long you beat it, so leave it out for at least an hour before you start.
  • Don't skip the fridge time—cutting into it too early turns those perfect squares into a creamy mess.
  • Tap the tray on the counter before baking to release air bubbles, or you'll end up with strange craters on the surface.
03 -
  • Use a hot, dry knife to slice the cheesecake—wipe it clean between cuts for picture perfect edges.
  • If your oven runs hot, place a shallow pan of water on the bottom rack to create gentle steam and prevent cracking.
  • Taste your dried fruit before adding it—if it's too tart, toss it with a teaspoon of sugar first.
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