Christmas Cheesecake Slab

My kitchen smelled like Christmas morning before I even pulled the cheesecake from the oven. The scent of cinnamon and nutmeg hung thick in the air, mingling with the buttery richness of melted biscuits. I had spread parchment across my largest baking tray, edges fluttering as I smoothed them down. That first year, I underestimated how much a crowd could devour, so I doubled the batch and never looked back.

I brought this to a Boxing Day brunch once, still cold from the fridge, edges perfectly firm. My cousin grabbed two squares before anyone else had served themselves. She asked for the recipe between bites, icing sugar dusting her sweater. That moment told me everything I needed to know about whether this dessert belonged on the annual menu.

Ingredients

• Digestive biscuits: They provide that slightly sweet, sturdy base that holds up under all that creamy filling without turning soggy, and their subtle malt flavor is perfect for pairing with spice.
• Unsalted butter: Melted and mixed with the biscuit crumbs, it binds everything into a golden, compact crust you can press flat with your fingers.
• Cream cheese: Room temperature is non negotiable here, cold cream cheese turns lumpy and ruins the silky texture you are aiming for.
• Granulated sugar: Just enough sweetness to balance the tangy cream cheese and sour cream without making it cloying.
• Sour cream: Adds a gentle tang and keeps the filling luscious and soft, preventing that dense, heavy mouthfeel.
• Large eggs: They set the filling during baking and give it structure, so do not skimp or substitute with anything smaller.
• Vanilla extract: A warm, sweet undertone that enhances every other flavor without shouting over the spices.
• Lemon zest: Brightens the whole dessert with a whisper of citrus that cuts through the richness beautifully.
• Mixed dried fruits: Cranberries, apricots, and cherries add chewy bursts of color and tartness, I chop them small so they distribute evenly.
• Mixed spice: Cinnamon, nutmeg, and ginger create that unmistakable holiday warmth, the kind that makes your kitchen smell like a bakery.
• Double cream: Whipped with a touch of icing sugar, it crowns each square with a cloud of softness.
• Icing sugar: For sweetening the cream and dusting over the top like fresh snow on a rooftop.

Instructions

Prepare your tray:

Preheat the oven to 160°C and line your 20 x 30 cm baking tray with parchment, letting the edges hang over so you can lift the whole slab out later. This little trick saves you from wrestling with a spatula and crumbling corners.

Blitz the base:

Pulse the digestive biscuits in a food processor until they look like coarse sand, then stir in the melted butter until every crumb is coated and the mixture clumps when squeezed. Press it firmly into the tray, using the bottom of a glass to flatten it evenly.

Chill the crust:

Pop the tray into the fridge while you make the filling. A cold base helps it set firmly and prevents the filling from seeping underneath.

Beat the cream cheese:

Use an electric mixer to whip the cream cheese until it is completely smooth and fluffy, no lumps allowed. Gradually add the sugar and beat until it dissolves and the mixture looks glossy.

Add the wet ingredients:

Mix in the sour cream, eggs, vanilla, and lemon zest, beating just until combined and silky. Overmixing can incorporate too much air and cause cracks during baking.

Fold in the festive bits:

Gently stir in the chopped dried fruits and mixed spice with a spatula, keeping the batter light and airy. You want every spoonful to have a little surprise of fruit and spice.

Pour and smooth:

Pour the batter over the chilled base and spread it evenly with a spatula. Tap the tray gently on the counter a few times to coax out any trapped air bubbles.

Bake low and slow:

Bake for 45 to 50 minutes until the edges are set and the center still has a gentle wobble, like barely set custard. If the top starts browning too fast, tent it loosely with foil.

Cool in the oven:

Turn off the heat and leave the cheesecake inside with the door slightly ajar for an hour. This gradual cooling prevents sudden temperature shocks that cause cracks.

Chill completely:

Let it cool to room temperature on the counter, then refrigerate for at least 4 hours or overnight. Patience here is everything, the texture firms up beautifully as it rests.

Whip the cream:

Just before serving, whisk the double cream with 2 tablespoons of icing sugar until soft peaks form. Do not overwhip or it will turn grainy and buttery.

Slice and serve:

Lift the cheesecake out using the parchment overhang, then cut it into neat squares with a sharp knife wiped clean between cuts. Top each piece with a dollop of whipped cream and a generous dusting of icing sugar.

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The first time I served this at a holiday party, someone asked if I had ordered it from a fancy bakery. I laughed and showed her the smudge of icing sugar still on my apron. That compliment meant more than any ribbon or prize ever could.

How to Store and Freeze

I have learned to keep this cheesecake covered tightly in the fridge for up to five days, though it rarely lasts that long. If you want to freeze it, wrap individual squares in parchment, then stack them in an airtight container and freeze for up to a month. Thaw them in the fridge overnight before serving, and the texture comes back almost perfectly.

Swaps and Variations

You can swap the dried fruits for candied peel, fresh cranberries, or even dark chocolate chips if you are feeling adventurous. I once added a pinch of ground cloves and a splash of brandy to the filling, and it tasted like Christmas in a glass. If you prefer a lighter spice profile, just use cinnamon and skip the ginger.

Serving Suggestions

This cheesecake shines on a platter surrounded by sprigs of fresh rosemary and a scattering of sugared cranberries. I like to serve it with small glasses of spiced tea or a sweet dessert wine that echoes the warmth of the spices. One year, I paired it with mulled cider and it disappeared in minutes.

• Garnish with a few whole dried cranberries or a twist of candied orange peel for extra festive flair.
• Serve it cold straight from the fridge, the contrast between the chilled filling and the buttery base is magical.
• Keep a small sieve nearby for dusting icing sugar at the last second so it does not dissolve into the cream.

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Every December, this cheesecake reminds me that the best holiday traditions are the ones you can share on a single tray. I hope it finds a place on your table and brings as much joy to your gatherings as it has to mine.

Recipe FAQs

→ Can I use a different type of biscuit for the base?

Yes, graham crackers, ginger biscuits, or speculoos cookies work wonderfully as alternatives to digestive biscuits and add their own unique flavor profile.

→ How do I prevent cracks on the surface?

Ensure all ingredients are at room temperature, avoid overmixing the batter, and allow the cheesecake to cool gradually in the turned-off oven to minimize temperature shock.

→ Can I prepare this ahead of time?

Absolutely. This cheesecake can be made up to 3 days in advance and stored covered in the refrigerator. Add the whipped cream topping just before serving.

→ What dried fruits work best?

Cranberries, apricots, and cherries are ideal, but you can also use raisins, figs, or candied orange peel for a festive twist.

→ How should I store leftovers?

Store leftover squares in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped portions for up to 1 month.

→ Can I make this gluten-free?

Yes, simply substitute the digestive biscuits with gluten-free graham crackers or almond flour-based cookies to create a gluten-free base.