Christmas Cheesecake Slab

Bring the festive spirit to your table with this Christmas Cheesecake Slab, a delightful twist on a classic holiday dessert. This recipe features a velvety cream cheese batter swirled with the warm, aromatic spices of cinnamon, nutmeg, and ginger, all resting on a crunchy digestive biscuit crust. Each bite is filled with tangy dried fruits and topped with a cloud of whipped cream, making it a perfect centerpiece for your seasonal celebrations.

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Preparing this festive treat is a joy. The process begins with a simple buttery biscuit base, followed by a smooth filling that captures the essence of Christmas. As it bakes, the fragrance of mixed spices will fill your home, building anticipation for that first creamy, spiced slice.

Ingredients

• 300 g digestive biscuits
• 120 g unsalted butter, melted

• 600 g cream cheese, at room temperature
• 150 g granulated sugar
• 150 ml sour cream
• 3 large eggs
• 2 tsp vanilla extract
• Zest of 1 lemon
• 120 g mixed dried fruits (cranberries, apricots, cherries), chopped
• 2 tsp mixed spice (1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger)

• 200 ml double cream
• 2 tbsp icing sugar, plus extra for dusting

Instructions

Step 1

Preheat the oven to 160°C (320°F). Line a 20 x 30 cm (8 x 12 in) rectangular baking tray with parchment paper, leaving an overhang for easy removal.

Step 2

In a food processor, blitz the digestive biscuits into fine crumbs. Transfer to a mixing bowl and stir in the melted butter, mixing until the texture resembles wet sand.

Step 3

Press the biscuit mixture firmly and evenly into the base of the prepared tray. Chill in the refrigerator while you prepare the filling.

Step 4

In a large bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the sugar and beat until fully combined.

Step 5

Add the sour cream, eggs, vanilla extract, and lemon zest. Beat until the mixture is smooth and glossy.

Step 6

Fold in the chopped dried fruits and mixed spice gently, ensuring even distribution.

Step 7

Pour the cheesecake batter over the chilled biscuit base and smooth the surface. Tap the tray gently on the counter to release any air bubbles.

Step 8

Bake for 45–50 minutes, or until the edges are set and the center is just slightly wobbly. If browning too quickly, cover loosely with foil.

Step 9

Turn off the oven and leave the cheesecake to cool inside for 1 hour. Remove and let cool to room temperature.

Step 10

Refrigerate the cheesecake for at least 4 hours (preferably overnight) until fully set.

Step 11

Before serving, whisk the double cream with 2 tbsp icing sugar until soft peaks form.

Step 12

Slice the cheesecake into squares. Top each square with whipped cream and a dusting of icing sugar.

Zusatztipps für die Zubereitung

For the best texture, ensure your cream cheese is truly at room temperature before mixing to prevent lumps. To achieve perfectly clean slices, wipe your knife with a warm, damp cloth between every cut.

Varianten und Anpassungen

You can easily customize this slab by swapping the dried fruits for fresh seasonal berries or festive candied peel. If you prefer a more intense spice profile, consider adding a pinch of ground cloves or allspice to the batter.

Serviervorschläge

Serve these festive squares on a decorative platter alongside a glass of sweet dessert wine or a steaming cup of spiced tea. The snow-like dusting of icing sugar adds a beautiful finishing touch that looks wonderful on any holiday spread.

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Whether you're hosting a grand Christmas dinner or a cozy gathering with friends, this Christmas Cheesecake Slab is a reliable and impressive dessert that embodies the warmth and joy of the holiday season.

Common recipe questions

→ Can I make this cheesecake slab ahead of time?

Yes, this dessert is ideal for advance preparation. You can bake it up to 2 days before serving and store it covered in the refrigerator. Add the whipped cream topping just before slicing and serving for the best presentation.

→ What can I substitute for digestive biscuits?

Graham crackers or ginger nut biscuits work beautifully as alternatives. Simply crush them to fine crumbs and mix with melted butter in the same proportions for an equally delicious base.

→ How do I prevent cracks in the cheesecake?

Avoid over-beating the batter once eggs are added, as this incorporates too much air. Allowing the cheesecake to cool gradually in the turned-off oven also helps prevent sudden temperature changes that cause cracking.

→ Can I freeze individual portions?

Absolutely. Wrap each square tightly in parchment paper, then place in an airtight container. Freeze for up to 1 month. Thaw in the refrigerator overnight before adding the whipped cream topping.

→ What dried fruits work best for this dessert?

Cranberries, apricots, and cherries provide a lovely balance of tartness and sweetness. You can also use chopped dates, raisins, or candied orange peel for a traditional festive flavor.

→ How do I know when the cheesecake is properly baked?

The edges should be set and firm, while the center remains slightly wobbly—it will continue to set as it cools. If the surface jiggles like liquid, bake for another 5–10 minutes and check again.