Christmas Cheesecake Slab (Printable Version)

Spiced cream cheese slab with dried fruits, digestive biscuit base, and whipped cream topping for festive occasions.

# 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 - 0.6 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 0.85 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 - 0.85 cup heavy whipping cream
12 - 2 tablespoons powdered sugar, plus extra for dusting

# Steps to Follow:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing edges to overhang for easy removal.
02 - Process digestive biscuits in food processor until fine crumbs form. Transfer to bowl, combine with melted butter until texture resembles wet sand.
03 - Press biscuit mixture firmly and evenly into 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 batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled biscuit base and smooth surface. Tap tray gently on counter to release air bubbles.
08 - Bake 45-50 minutes until edges are set and center shows slight wobble. If browning excessively, cover loosely with foil.
09 - Turn off oven and allow cheesecake to cool 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 square with whipped cream and dust with powdered sugar.

# Additional Tips::

01 -
  • It feeds a crowd without requiring individual ramekins or fussy plating—just slice and serve straight from the pan.
  • The spice blend hits that sweet spot between comfort and elegance, making it feel both cozy and impressive.
  • Dried fruits add bursts of tartness that cut through the richness, so each bite stays interesting.
02 -
  • Room temperature ingredients are non-negotiable—cold cream cheese and eggs will create a lumpy filling that never fully incorporates, no matter how long you beat it.
  • The slight wobble in the center when it comes out of the oven is your friend, not a sign of failure; it continues to set as it cools and results in that velvety texture everyone loves.
  • Don't skip the slow cooling inside the oven—rushing this step invites cracks that look inelegant even if they don't affect taste.
03 -
  • Use a long piece of unflavored dental floss or a thin sharp knife dipped in hot water and wiped clean between cuts to slice cheesecake without dragging or crumbling the base.
  • If you notice cracks forming on top as it bakes, don't panic—they'll disappear under whipped cream and icing sugar, and the taste won't be affected whatsoever.
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