Christmas Cheesecake Slab (Printable)

Creamy vanilla cheesecake with warm spices and dried fruits on a buttery biscuit base, topped with freshly whipped cream

# What You Need:

→ Biscuit Base

01 - 2.5 cups digestive biscuit crumbs
02 - 8.5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 ounces cream cheese, room temperature
04 - 0.75 cup granulated sugar
05 - 5 fluid ounces sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - 1 lemon, zest only
09 - 4.25 ounces 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 - 6.75 fluid ounces heavy cream
12 - 2 tablespoons powdered sugar, plus additional for dusting

# Step-by-Step Guide:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking pan with parchment paper, allowing 2 inches overhang on all sides for easy extraction.
02 - Process digestive biscuits in food processor until fine crumbs form. Transfer to bowl and combine with melted butter, stirring until mixture resembles damp sand. Press mixture evenly and firmly into prepared pan base.
03 - Place biscuit-lined pan in refrigerator while preparing filling mixture.
04 - Using electric mixer, beat room-temperature cream cheese in large bowl until completely smooth and creamy. Gradually incorporate granulated sugar, mixing until fully combined.
05 - Add sour cream, eggs, vanilla extract, and lemon zest to cream cheese mixture. Beat on medium speed until batter achieves smooth, glossy consistency.
06 - Gently fold chopped dried fruits and mixed spice blend into batter using spatula, ensuring uniform distribution throughout.
07 - Pour batter over chilled biscuit base and smooth top surface evenly. Tap pan gently on counter several times to eliminate trapped air bubbles.
08 - Bake for 45-50 minutes until edges are firmly set and center shows minimal movement when pan is gently shaken. Cover loosely with foil if browning too rapidly.
09 - Turn off oven and leave cheesecake inside for 1 hour with door closed. Remove and allow to reach room temperature on counter.
10 - Transfer to refrigerator for minimum 4 hours, preferably overnight, until filling is completely set and firm.
11 - Using whisk or electric mixer, whip heavy cream with 2 tablespoons powdered sugar until soft peaks form.
12 - Cut chilled cheesecake into 12-16 equal squares using sharp knife. Crown each square with dollop of whipped cream and light dusting of powdered sugar before serving.

# Expert Advice:

01 -
  • It feeds a crowd without the fuss of plating individual desserts, just slice and serve.
  • The warmth of cinnamon, nutmeg, and ginger makes every bite taste like Christmas in your mouth.
  • You can make it a full day ahead and let it chill quietly in the fridge while you handle everything else.
  • The tangy dried fruits cut through the richness, so it never feels too heavy after a big meal.
02 -
  • Room-temperature cream cheese is everything—if it is cold, you will end up with lumps no amount of beating will fix.
  • Do not skip the slow oven cool-down or your beautiful cheesecake will crack right down the middle like a fault line.
  • Chilling for four hours is the bare minimum, but overnight makes the texture dense, sliceable, and utterly perfect.
03 -
  • Press the biscuit base with the bottom of a flat glass to get it perfectly even and compact without gaps.
  • Wrap the tray in foil halfway through baking if the edges brown too fast, keeping the top pale and creamy.
  • Use a hot, dry knife to slice clean squares—wipe it between each cut for bakery-sharp edges.
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