Christmas Cheesecake Slab (Print)

Velvety spiced cheesecake with dried fruits on crunchy biscuit base, topped with cream and snow-like icing sugar

# What you'll need:

→ Biscuit Base

01 - 2.5 cups digestive biscuits, crushed into fine crumbs
02 - 8.5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 21 ounces cream cheese, at room temperature
04 - 0.75 cup granulated sugar
05 - 0.63 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
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 - 0.85 cup heavy cream, cold
12 - 2 tablespoons powdered sugar, plus extra for dusting

# How To Make It:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking tray with parchment paper, allowing excess paper to overhang the edges for convenient removal.
02 - Process digestive biscuits in a food processor until fine crumbs form. Transfer to a mixing bowl, add melted butter, and stir until the mixture achieves a damp sand-like consistency.
03 - Firmly and evenly press the biscuit mixture into the bottom of the prepared tray. Refrigerate while preparing the filling.
04 - Using an electric mixer, beat softened cream cheese in a large bowl until smooth and lump-free. Gradually incorporate granulated sugar while mixing until fully combined.
05 - Add sour cream, eggs one at a time, vanilla extract, and lemon zest to the cream cheese mixture. Beat until the batter becomes smooth and glossy.
06 - Gently fold the chopped dried fruits and mixed spice blend into the batter, distributing them evenly throughout.
07 - Pour the cheesecake batter over the chilled biscuit base and smooth the top surface. Gently tap the tray on the counter several times to release trapped air bubbles.
08 - Bake for 45 to 50 minutes until the edges are firmly set and the center shows only slight movement when gently shaken. If the top browns too quickly, loosely cover with aluminum foil.
09 - Turn off the oven and keep the cheesecake inside for 1 hour. This gradual cooling prevents cracking. Remove and allow to cool to room temperature.
10 - Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, until completely firm throughout.
11 - Whisk cold heavy cream with powdered sugar until soft peaks form. Do not over-whip.
12 - Slice the chilled cheesecake into squares. Crown each square with whipped cream and dust lightly with powdered sugar before serving.

# Expert Tips:

01 -
  • Feeds a crowd without the fuss of piping or layer-stacking, so you can actually enjoy the party.
  • The warm spices and jewel-toned dried fruits taste like Christmas in cheesecake form.
  • It slices cleanly into neat squares that look bakery-perfect on every plate.
  • Make it a full day ahead and let the fridge do the work while you wrap gifts or bake cookies.
02 -
  • Cold cream cheese will create lumps no amount of beating can fix, so let it sit at room temperature for at least an hour before you start.
  • Overbeating the batter once the eggs go in traps too much air, which can cause cracks during baking; mix just until combined.
  • Cooling the cheesecake slowly in the turned-off oven prevents the dreaded surface cracks that happen when temperature drops too fast.
  • If you skip the fridge time and try to slice early, the filling will be too soft and the squares will collapse into a creamy mess.
03 -
  • Press the biscuit base with the bottom of a measuring cup to get it perfectly even and compact, which prevents it from crumbling when you slice.
  • Run your knife under hot water and wipe it dry between each cut for bakery-clean edges.
  • If you don't have mixed spice, combine cinnamon, nutmeg, and ginger yourself and keep the jar for next time.
  • For an extra-stable base, bake the biscuit crust alone for ten minutes before adding the filling, then let it cool completely.
Return