Pin it The kitchen smelled like December itself—warm spice and butter mingling with the faint citrus tang of lemon zest. I was elbow-deep in cream cheese, convinced I'd bitten off more than I could bake, when my sister walked in and said it looked like I was frosting a small nation. That Christmas cheesecake slab became our family's new tradition, a dessert that feeds a crowd without fuss and tastes like every festive memory rolled into one glorious, creamy square. It's been my secret weapon ever since.
I made this for a potluck once, stacked the squares in a tin, and watched them vanish in under ten minutes. A neighbor asked if I'd trained at a bakery. I hadn't, but I did learn that a slab cheesecake is far more forgiving than its fussy round cousin. The compliments felt earned, not lucky, and that's a rare gift in the kitchen.
Ingredients
- Digestive biscuits: They form a sturdy, lightly sweet base that holds up under all that creamy filling without turning soggy, and their wheaty flavor balances the richness beautifully.
- Unsalted butter: Melted and mixed with the crumbs, it acts like edible glue, binding everything into a crust you can actually slice cleanly.
- Cream cheese: The star of the show, bring it to room temperature or you'll end up with lumps no amount of beating will fix.
- Granulated sugar: Just enough sweetness to let the spice and fruit shine without tipping into cloying territory.
- Sour cream: It adds a slight tang and keeps the texture silky smooth, preventing that dense, heavy mouthfeel some cheesecakes suffer from.
- Large eggs: They set the filling into that signature creamy firmness, so don't skip the room temperature step or they won't blend evenly.
- Vanilla extract: A warm backbone that ties all the festive flavors together without shouting for attention.
- Lemon zest: Brightens the whole batter with a citrus lift that cuts through the richness like a winter breeze.
- Mixed dried fruits: Cranberries, apricots, and cherries deliver chewy bursts of sweetness and color, making every bite a little different.
- Mixed spice: Cinnamon, nutmeg, and ginger swirl through the batter like the scent of a holiday market, cozy and unmistakably festive.
- Double cream: Whipped soft and sweet, it crowns each square with a cloud that melts on your tongue.
- Icing sugar: A final dusting that looks like fresh snowfall and adds just a whisper of extra sweetness.
Instructions
- Prep the oven and tray:
- Set your oven to 160°C and line a 20 x 30 cm baking tray with parchment, letting the edges hang over so you can lift the whole thing out later. This little trick saves you from prying at stuck corners with a spatula.
- Blitz the base:
- Pulse the digestive biscuits in a food processor until they're fine crumbs, then stir in the melted butter until it looks like damp sand. Press this mixture firmly and evenly into the tray, then pop it in the fridge while you make the filling.
- Beat the cream cheese:
- Use an electric mixer to whip the cream cheese until it's completely smooth and lump-free. Add the sugar gradually, beating until it dissolves and the mixture turns pale and fluffy.
- Mix in the wet ingredients:
- Pour in the sour cream, crack in the eggs one at a time, then add the vanilla and lemon zest, beating until the batter is glossy and unified. Scrape down the sides of the bowl so nothing hides in the corners.
- Fold in the festive bits:
- Gently stir in the chopped dried fruits and mixed spice, distributing them evenly without deflating the airy batter. You want every slice to have its fair share of tangy fruit and warm spice.
- Pour and smooth:
- Spread the batter over the chilled base, smoothing the top with a spatula, then tap the tray on the counter a few times to coax out any trapped air bubbles. This keeps the texture even and prevents cracks.
- Bake low and slow:
- Slide the tray into the oven and bake for 45 to 50 minutes, until the edges are set and the center still has a gentle wobble. If the top starts browning too fast, drape a sheet of foil loosely over it.
- Cool gradually:
- Turn off the oven and leave the cheesecake inside for an hour to cool slowly, which helps prevent cracks. Then bring it to room temperature on the counter before refrigerating.
- Chill completely:
- Cover and refrigerate for at least 4 hours, or ideally overnight, so the filling firms up enough to slice cleanly. Patience here pays off in perfect squares.
- Whip the cream:
- Just before serving, whisk the double cream with 2 tablespoons of icing sugar until soft peaks form. Don't overbeat or you'll end up with butter instead of clouds.
- Slice and crown:
- Lift the cheesecake out using the parchment overhang, then slice into squares with a sharp knife wiped clean between cuts. Top each square with a dollop of whipped cream and a generous dusting of icing sugar.
Pin it One year I brought this to a Christmas Eve gathering and a quiet uncle who never said much about food asked for the recipe on a napkin. He told me later he'd made it for his grandkids, who declared it better than shop-bought. That napkin, smudged with icing sugar, still makes me smile.
Swapping the Dried Fruits
I've tried this with fresh berries when I ran out of dried cranberries, and while the flavor was bright and lovely, the extra moisture made the texture a bit weepy. Candied peel works beautifully if you want that classic British Christmas vibe, and finely chopped stem ginger adds a punchy warmth that some guests absolutely adore. Just keep the total weight around 120 grams so the batter doesn't get too crowded.
Freezing for Later
I've frozen individual squares wrapped in parchment and stacked in a container, and they thaw perfectly in the fridge overnight. The texture stays creamy, though I skip adding the whipped cream topping until serving day so it doesn't go flat. It's a brilliant way to get ahead during the holiday madness and still serve something that tastes freshly made.
Serving Suggestions
This cheesecake loves a glass of sweet dessert wine, the kind that tastes like honey and stone fruit, or a mug of spiced chai if you're keeping it cozy. I've also served it alongside a small bowl of warm cranberry compote, which guests spoon over their squares for an extra layer of tartness. The icing sugar dusting is non-negotiable, it transforms the whole thing into something that belongs on a holiday card.
- Pair with a late-harvest Riesling or Moscato for an elegant finish.
- Serve with spiced tea or mulled cider for a fireside vibe.
- Offer a small dish of warm berry compote on the side for guests who love extra fruit.
Pin it This slab has carried me through potlucks, family dinners, and quiet December evenings when I just needed something sweet and comforting. I hope it does the same for you.
Recipe Questions & Answers
- → Can I use a different biscuit for the base?
Yes, graham crackers, ginger nuts, or speculoos biscuits work beautifully and add extra spice to complement the festive filling.
- → How do I know when the cheesecake is done baking?
The edges should be set and firm, while the center remains slightly wobbly. It will continue to firm up as it cools and chills.
- → Can I make this ahead of time?
Absolutely. Prepare the cheesecake up to 2 days in advance and refrigerate. Add the whipped cream topping just before serving for the best presentation.
- → What can I substitute for sour cream?
Greek yogurt or crème fraîche work well as substitutes, maintaining the tangy flavor and creamy texture of the filling.
- → How should I store leftovers?
Cover tightly with cling film or store in an airtight container in the refrigerator for up to 5 days. Freeze individual squares for up to 1 month.
- → Can I adjust the spice levels?
Definitely. Increase or decrease the mixed spice to your preference, or add a pinch of ground cloves or cardamom for extra warmth.