Christmas Cheesecake Slab (Printable Version)

Spiced cream cheese dessert with dried fruits, digestive base, and whipped cream topping for holiday celebrations.

# Ingredient List:

→ 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 - 1 lemon, zest only
09 - 0.85 cup 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 additional for dusting

# How to Make:

01 - Preheat oven to 320°F. Line an 8 x 12 inch rectangular baking pan with parchment paper, allowing excess paper to hang over edges for easy removal.
02 - Process digestive biscuits in food processor until fine crumbs form. Transfer to mixing bowl and combine with melted butter until texture resembles coarse sand.
03 - Firmly and evenly press biscuit mixture into prepared pan base. Refrigerate while preparing cheesecake filling.
04 - Using electric mixer, beat room-temperature cream cheese until smooth and creamy. Gradually incorporate sugar, beating until completely combined and light.
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 even distribution throughout mixture.
07 - Pour cheesecake batter over chilled biscuit base and smooth surface with spatula. Gently tap pan on work surface to release air pockets.
08 - Bake for 45 to 50 minutes until edges are set and center shows slight movement when pan is gently shaken. If browning excessively, loosely cover with foil. Interior temperature should reach 150°F.
09 - Turn off oven and prop door open 3 inches. Allow cheesecake to remain inside for 1 hour to cool gradually, preventing cracking.
10 - Remove from oven and allow cheesecake to cool completely on wire rack to room temperature, approximately 1 hour.
11 - Transfer to refrigerator and chill for minimum 4 hours, preferably overnight, until filling is completely set and firm.
12 - Whisk cold heavy cream with powdered sugar until soft peaks form. Do not overbeat to avoid grainy texture.
13 - Cut cheesecake into squares using sharp knife dipped in hot water between cuts. Top each square with dollop of whipped cream and light dusting of powdered sugar.

# Expert Suggestions:

01 -
  • It serves a crowd without the fuss of slicing a round cake into awkward wedges.
  • The spiced filling tastes like Christmas morning without being cloyingly sweet.
  • You can make it the day before and let it chill overnight, freeing up your oven for the big day.
  • Every bite has that perfect contrast between the crunchy base and creamy topping.
02 -
  • Room temperature cream cheese is non negotiable, cold blocks will never beat smooth no matter how long you mix.
  • Cooling the cheesecake inside the oven prevents cracks, sudden temperature drops cause the surface to split.
  • Lining the tray with parchment overhang makes lifting the slab out effortless, no need to dig it out in pieces.
  • Tap the tray firmly on the counter before baking to release air bubbles that would otherwise create holes in the filling.
03 -
  • Run your knife under hot water and wipe it dry between cuts for clean, professional looking squares.
  • If your cream cheese is cold, microwave it in short bursts of 10 seconds until it softens but doesn't melt.
  • Use a light hand when folding in the dried fruits, overmixing deflates the batter and makes the texture dense.
  • Let the cheesecake sit at room temperature for 10 minutes before slicing, it cuts more cleanly when it's not ice cold.
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