Pin it The kitchen smelled like cinnamon and butter before I even turned the oven on. I was nervous about making something for sixteen people, but cheesecake felt forgiving—creamy, cold, sliceable into perfect portions. My mum always said a good dessert saves a wobbly main course, and I believed her. This one, with its spiced filling and soft whipped topping, became the thing everyone asked about every December.
I made this the first time for a Boxing Day tea with neighbors who always brought too much wine and not enough patience. They stood around the kitchen island, forks in hand, eating straight from the tray before I could plate it properly. Someone said it tasted like the inside of a gingerbread house, only better. I took that as the highest compliment and never changed the spice blend again.
Ingredients
- Digestive biscuits: They give a sturdy, slightly sweet base that holds up under all that cream cheese without going soggy overnight.
- Unsalted butter: Melted and stirred through the crumbs, it binds everything together like edible glue with a rich, toasty flavor.
- Cream cheese: Let it sit on the counter for at least an hour so it beats smooth without lumps or arm strain.
- Granulated sugar: Just enough sweetness to balance the tangy sour cream and lemon zest without tipping into cloying territory.
- Sour cream: This is what keeps the texture silky and adds a gentle sharpness that lifts the whole filling.
- Large eggs: They set the batter into that classic firm-yet-creamy cheesecake texture we all crave.
- Vanilla extract: A couple of teaspoons warm everything up and make the kitchen smell like a bakery in the best way.
- Lemon zest: Freshly grated, it cuts through the richness and makes each bite feel bright and alive.
- Mixed dried fruits: Cranberries, apricots, and cherries bring bursts of chewiness and a festive jewel-tone look.
- Mixed spice: Cinnamon, nutmeg, and ginger swirl together to create that cozy, Christmassy warmth in every forkful.
- Double cream: Whipped with a little icing sugar, it crowns each square with soft, cloudlike sweetness.
- Icing sugar: A final dusting makes it look like fresh snow settled on top, perfect for holiday photos.
Instructions
- Get Ready:
- Turn your oven to 160°C and line a 20 x 30 cm tray with parchment, letting the edges hang over like little handles. This makes lifting the whole slab out so much easier later.
- Make the Crust:
- Blitz the digestive biscuits until they look like sandy crumbs, then stir in melted butter until everything clumps together like wet beach sand. Press it down firm and even across the tray base, then pop it in the fridge while you sort the filling.
- Beat the Cream Cheese:
- Whip the room-temperature cream cheese with an electric mixer until it is smooth and glossy, no lumps hiding anywhere. Add the sugar slowly and keep beating until it is fully blended and fluffy.
- Build the Batter:
- Pour in the sour cream, crack in the eggs, add vanilla and lemon zest, then beat until the whole thing turns pale and silky. Gently fold in the chopped dried fruits and mixed spice so they are spread evenly without deflating the batter.
- Assemble and Bake:
- Pour the batter over your chilled biscuit base, smooth the top with a spatula, and tap the tray on the counter a few times to pop any sneaky air bubbles. Slide it into the oven and bake for 45 to 50 minutes until the edges are set but the center still has a gentle wobble.
- Cool Slowly:
- Turn off the oven and leave the cheesecake inside for an hour so it cools gradually without cracking. Then bring it out to room temperature before tucking it into the fridge for at least four hours, or better yet, overnight.
- Top and Serve:
- Whisk the double cream with icing sugar until soft peaks form, slice the chilled cheesecake into squares, and crown each piece with a dollop of cream and a snowfall of icing sugar. Serve cold and watch people go quiet with pleasure.
Pin it One year I brought this to a potluck where everyone else made cookies and mince pies. It sat on the table looking tall and creamy and different, and I worried it was too plain. By the end of the night, the tray was scraped clean, and three people asked for the recipe. I realized then that simplicity, done well, always wins.
How to Store It
Keep the whole slab covered tightly in the fridge for up to five days, and it actually gets better as the flavors settle and deepen. If you want to freeze it, slice into squares, wrap each one in parchment, then foil, and stack them in a freezer-safe container for up to a month. Thaw in the fridge overnight and top with fresh whipped cream just before serving so it tastes like you just made it.
What to Serve Alongside
This cheesecake is rich enough to stand alone, but a glass of sweet dessert wine, a cup of spiced tea, or even a strong espresso cuts through the creaminess beautifully. Fresh berries on the side add a tart contrast if you want something lighter, and a few shards of dark chocolate make it feel extra indulgent. I have also served it with warm mulled cider, and the combination felt like Christmas wrapped in a bite.
Ways to Make It Your Own
Swap the dried fruits for candied peel, crystallized ginger, or even chopped dates if you want a deeper, stickier sweetness. A pinch of ground cloves or allspice in the batter adds another layer of warmth without overpowering the other spices. If you are feeling fancy, drizzle melted white chocolate over the top before the final icing sugar dusting for a bakery-level finish.
- Try orange zest instead of lemon for a festive citrus twist.
- Use ginger nut biscuits in the base for an extra kick of spice.
- Top with pomegranate seeds for a jewel-bright pop of color and tartness.
Pin it Every time I pull this cheesecake from the fridge, I remember how something simple can feel like a celebration. Make it once, and it will become your December tradition too.
Recipe FAQs
- → Can I make this cheesecake ahead of time?
Absolutely. This cheesecake actually improves when made 1-2 days ahead, allowing flavours to meld. Keep refrigerated until ready to serve, adding whipped cream just before serving.
- → What size tin do I need?
A 20 x 30 cm rectangular baking tray is ideal. This shallow tin creates the perfect slab thickness for cutting into generous squares.
- → Can I use different dried fruits?
Certainly. Try cranberries and orange zest for a citrus twist, or traditional mixed dried fruits like sultanas, currants, and chopped glacé cherries.
- → Why cool the cheesecake in the oven?
Gradual cooling prevents cracking and ensures a silky smooth texture. Turning off the oven and letting it rest inside creates this gentle temperature change.
- → How do I know when it's done baking?
The edges should be set whilst the centre retains a slight wobble. It continues cooking as it cools, so removing it while slightly jiggly guarantees the perfect creamy consistency.
- → Can I freeze this cheesecake?
Yes. Wrap individual squares in parchment and freeze for up to 1 month. Thaw overnight in the refrigerator before topping with whipped cream.