Christmas Cheesecake Slab (Print Version)

Creamy spiced cheesecake with dried fruits on biscuit base, topped with whipped cream

# What You 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 - 0.75 cup mixed dried fruits, chopped (cranberries, apricots, cherries)
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 confectioners sugar, plus extra for dusting

# Directions:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing edges to overhang for convenient removal after baking.
02 - Process digestive biscuits in food processor until fine crumb texture forms. Transfer to mixing bowl and combine with melted butter, stirring until mixture resembles damp sand.
03 - Press biscuit mixture firmly and uniformly into tray bottom. Refrigerate while preparing filling.
04 - Beat room-temperature 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. Beat until mixture achieves smooth, glossy consistency.
06 - Gently fold chopped dried fruits and mixed spice blend into batter, ensuring even distribution throughout.
07 - Pour cheesecake batter over chilled biscuit base and smooth surface. Tap tray gently on counter to release trapped air bubbles.
08 - Bake for 45-50 minutes until edges set and center shows slight wobble. Cover loosely with foil if browning excessively during baking.
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 fully set.
11 - Whisk heavy cream with confectioners sugar until soft peaks form.
12 - Slice cheesecake into squares. Top each portion with whipped cream and dust lightly with confectioners sugar.

# Expert Advice:

01 -
  • The biscuit base stays beautifully crunchy even after days in the fridge, a textural secret worth knowing.
  • Dried fruits give you bursts of tanginess without the wetness fresh berries would bring, so your slices hold their shape perfectly.
  • The spice blend whispers rather than shouts, letting the cream cheese be the star while warming every bite from the inside.
02 -
  • Room temperature ingredients matter more for cheesecake than any other dessert—cold cream cheese and eggs create lumps and uneven mixing that you'll taste in every bite.
  • The slight wobble in the center when it's done baking is your target; overbaked cheesecake turns grainy and loses that silky texture that makes people close their eyes when they taste it.
  • Chilling overnight isn't just tradition—it allows the flavors to meld and the structure to set so firmly that slices come out clean rather than crumbly.
03 -
  • Use parchment with overhang so you can lift the entire cheesecake out intact and slice it on a cutting board rather than in the pan—this gives you clean edges every time.
  • If you're worried about cracks, place a shallow pan of hot water on the lower oven rack during baking; the steam keeps the surface from drying too quickly.
Go Back