Save Last December, my sister announced she was hosting Christmas tea for fourteen people and needed a dessert that could be sliced ahead of time. I was elbow-deep in wrapping paper when inspiration struck: a cheesecake baked in a slab, thick enough to share but elegant enough to impress. The kitchen smelled like cinnamon and butter for hours, and when I pulled those golden squares from the fridge the next morning, I knew we had a new tradition. That first bite—creamy, spiced, studded with ruby-red cranberries—made everyone pause mid-conversation.
I served this at our neighborhood potluck the year the snow came early, and someone asked if I'd trained at a patisserie. The truth is, I just learned to trust room-temperature cream cheese and a patient hand when folding in the fruit. Watching people reach for second squares, whipped cream melting into the tangy filling, reminded me why I love baking for others. It's not about perfection; it's about the quiet pride of setting something beautiful on the table.
Ingredients
- Digestive biscuits (300 g): Their slightly salty, wheaty crunch is the perfect foil for sweet filling; crush them fine so the base holds together without crumbling.
- Unsalted butter (120 g): Melted and mixed with the biscuit crumbs, it acts as edible glue and adds rich, toasty flavor to every bite of crust.
- Cream cheese (600 g, room temperature): Cold cream cheese creates lumps; let it sit on the counter for an hour and your batter will be silky smooth in seconds.
- Granulated sugar (150 g): Just enough sweetness to balance the tangy cream cheese and sour cream without overpowering the spice.
- Sour cream (150 ml): This is the secret to that melt-in-your-mouth texture and subtle tang that keeps each square from feeling too heavy.
- Large eggs (3): They bind the filling and give it structure; add them one at a time and beat gently to avoid incorporating too much air.
- Vanilla extract (2 tsp): A warm, floral note that deepens the spice blend and makes the whole kitchen smell like a holiday hug.
- Lemon zest (1 lemon): Brightens the rich filling with a whisper of citrus that cuts through the cream and lifts the dried fruit.
- Mixed dried fruits (120 g, chopped): Cranberries, apricots, and cherries add chewy bursts of sweetness and festive color in every forkful.
- Mixed spice (2 tsp total: cinnamon, nutmeg, ginger): This trio is Christmas in a teaspoon, warm and aromatic, swirling through the batter like a carol.
- Double cream (200 ml): Whipped with a little icing sugar, it crowns each square with cloud-light softness.
- Icing sugar (2 tbsp, plus extra for dusting): Sweetens the cream and creates that magical snow-dusted finish that makes everyone reach for their phones to snap a photo.
Instructions
- Prepare Your Tray and Oven:
- Preheat your oven to 160°C (320°F) and line a 20 x 30 cm rectangular baking tray with parchment, letting the edges hang over like little handles. This makes lifting the finished slab a breeze.
- Blitz the Biscuit Base:
- Pulse digestive biscuits in a food processor until they look like golden sand, then stir in melted butter until every crumb glistens. Press this mixture firmly into the tray, smoothing it flat with the back of a spoon, and pop it in the fridge to firm up.
- Whip the Cream Cheese:
- Beat room-temperature cream cheese with an electric mixer until it's completely smooth and fluffy. Gradually add the sugar, watching it dissolve into the pale mixture like magic.
- Build the Batter:
- Add sour cream, eggs, vanilla, and lemon zest, beating gently until the batter is glossy and streak-free. Fold in the chopped dried fruits and mixed spice by hand, so the fruit stays intact and the spices swirl through like cinnamon ribbons.
- Pour and Smooth:
- Pour the batter over your chilled base, smoothing the top with a spatula. Give the tray a gentle tap on the counter to coax out any trapped air bubbles.
- Bake Low and Slow:
- Slide the tray into the oven and bake for 45 to 50 minutes, until the edges are set and the center still wobbles just a little when you jiggle the pan. If the top starts to brown, drape a sheet of foil loosely over it.
- Cool in Stages:
- Turn off the oven and leave the cheesecake inside for one hour with the door closed, then remove and let it cool to room temperature on the counter. This gentle cooldown prevents cracks.
- Chill Overnight:
- Cover the tray with plastic wrap and refrigerate for at least four hours, though overnight is best. The filling needs time to firm up into sliceable, creamy perfection.
- Whip the Topping:
- Just before serving, whisk double cream with two tablespoons of icing sugar until soft peaks form. Don't overbeat, or you'll end up with butter instead of clouds.
- Slice and Serve:
- Use the parchment overhang to lift the slab onto a cutting board, then slice into neat squares with a sharp knife, wiping the blade between cuts. Top each square with a dollop of whipped cream and a dusting of icing sugar.
Save The first time I served this, my nephew scraped his plate clean and asked if he could take a square to school in his lunchbox. Watching him carefully wrap it in foil, I realized this wasn't just dessert—it was a little piece of home he wanted to share. That's the moment I understood why certain recipes become keepsakes.
Choosing Your Dried Fruits
I like a mix of cranberries for tartness, apricots for honey-sweetness, and cherries for a pop of deep red color. If you're feeling adventurous, swap in candied peel for a zesty twist or dried figs for something earthy and elegant. Just make sure to chop everything small so each bite gets a little burst of fruit without overwhelming the creamy filling. Avoid anything too sticky or sugary, because it can sink to the bottom or make the batter too heavy.
Storage and Make-Ahead Magic
This cheesecake actually tastes better the day after it's baked, once the flavors have had time to marry in the fridge. You can wrap individual squares in parchment and freeze them for up to a month, pulling them out one at a time when you need a quick dessert. Thaw in the fridge overnight, then top with fresh whipped cream just before serving. I've done this for impromptu guests more times than I can count, and no one ever guesses it came from the freezer.
Pairing and Serving Ideas
I love serving this with a pot of spiced Earl Grey or a small glass of sweet dessert wine, something that echoes the warm cinnamon and ginger without competing. If you're feeling fancy, scatter a few fresh pomegranate seeds over the whipped cream for jewel-like sparkle. At summer gatherings, I've swapped the dried fruits for fresh raspberries and it was just as stunning, proving this slab is more versatile than its Christmas name suggests.
- Dust with extra icing sugar right before guests arrive for that fresh-from-the-bakery look.
- Use a hot, dry knife to slice clean squares without dragging the filling.
- Save any leftover whipped cream in the fridge and re-whisk it gently before serving the next day.
Save Every time I pull this slab from the fridge and watch it slice into perfect squares, I'm reminded that the best holiday recipes are the ones you can make ahead and share without stress. May your kitchen smell like spice, your oven stay steady, and your table be full of people who ask for seconds.
Recipe Q&A
- → How long should I chill the cheesecake before serving?
Refrigerate for at least 4 hours, preferably overnight. This ensures the filling sets completely and slices cleanly. The extended chilling time also allows flavours to meld together beautifully.
- → Can I make this ahead for Christmas Day?
Absolutely. Prepare up to 2 days in advance, keep refrigerated, and add whipped cream just before serving. The flavours actually improve after resting in the fridge for 24 hours.
- → What other dried fruits work well?
Try currants, sultanas, or chopped dates for traditional warmth. Glacé cherries, candied orange peel, or even chopped figs bring lovely variation. Keep total fruit weight consistent for best results.
- → Why does my cheesecake crack?
Overbaking or rapid cooling causes cracks. The centre should still wobble slightly when done. Cooling gradually in the oven for an hour prevents temperature shock that leads to cracking.
- → Can I freeze individual portions?
Yes. Wrap squares tightly in parchment and freeze for up to 1 month. Thaw overnight in the refrigerator, then add fresh whipped cream before serving. The texture remains remarkably smooth.