Christmas Cheesecake Slab

The smell of nutmeg and butter hit me the moment I opened the oven door, and I knew I'd finally nailed it. For years, I'd been trying to create a cheesecake that felt festive without being fussy, something I could slice into squares and serve straight from the fridge. This slab version was born out of necessity—I had twenty people coming for Boxing Day tea and no time for individual portions. The first batch disappeared so fast that my sister-in-law asked if I'd hidden a spare tray somewhere.

I still remember the year I brought this to my neighbor's holiday potluck. She'd warned me her mother-in-law was a tough critic, the sort who'd baked professionally for decades. I watched nervously as the woman took a forkful, paused, then went back for a second square before I'd even finished my introduction. She asked for the recipe on a napkin, and I've been making it every December since.

Ingredients

• Digestive biscuits: They create a sturdy, slightly sweet base that holds up under the creamy filling, and their subtle malt flavor complements the spices beautifully.
• Unsalted butter: Melted butter binds the biscuit crumbs together and adds richness without making the crust greasy.
• Cream cheese: The star of the show, it must be at room temperature or you'll end up with lumps no amount of beating can fix.
• Granulated sugar: Just enough sweetness to balance the tangy cream cheese and sour cream without overwhelming the spices.
• Sour cream: This is what makes the texture impossibly smooth and adds a gentle tang that cuts through the richness.
• Large eggs: They bind the filling and give it structure, so don't skip bringing them to room temperature first.
• Vanilla extract: A warm, familiar note that ties all the festive flavors together.
• Lemon zest: Brightens the whole filling with a hint of citrus that keeps it from feeling heavy.
• Mixed dried fruits: Cranberries, apricots, and cherries add bursts of chewy sweetness and festive color in every slice.
• Mixed spice: Cinnamon, nutmeg, and ginger create that unmistakable holiday warmth without overpowering the delicate cheesecake.
• Double cream: Whipped with a touch of icing sugar, it crowns each square with a cloud of softness.
• Icing sugar: A final dusting makes the whole tray look like it's been kissed by snow.

Instructions

Prep your tray:

Preheat the oven to 160°C and line your rectangular tray with parchment, letting the edges hang over so you can lift the whole slab out later. This little trick saved me from wrestling with a spatula more times than I can count.

Blitz the base:

Pulse the digestive biscuits in a food processor until they're fine crumbs, then stir in the melted butter until it looks like wet sand. Press this mixture firmly into the tray, making sure it's even and compact.

Chill the crust:

Pop the tray in the fridge while you make the filling. A cold base helps it stay crisp under all that creamy batter.

Beat the cream cheese:

Use an electric mixer to beat the cream cheese until it's silky smooth, then gradually add the sugar. Don't rush this step or you'll have a grainy filling.

Add the wet ingredients:

Mix in the sour cream, eggs, vanilla, and lemon zest, beating until the batter is glossy and lump-free. The lemon zest adds a brightness that really wakes up the whole mixture.

Fold in the festive bits:

Gently fold in the chopped dried fruits and mixed spice, making sure they're evenly distributed. You want every square to have a little surprise of fruit and warmth.

Pour and smooth:

Pour the batter over your chilled crust and smooth the top with a spatula. Tap the tray on the counter a few times to release any stubborn air bubbles.

Bake low and slow:

Bake for 45 to 50 minutes, until the edges are set and the center still has a slight wobble. If the top starts to brown too fast, tent it loosely with foil.

Cool in the oven:

Turn off the heat and leave the cheesecake inside for an hour. This gradual cool-down prevents cracks and keeps the texture creamy.

Chill completely:

Let it come to room temperature, then refrigerate for at least 4 hours or overnight. Patience here is everything.

Whip the cream:

Just before serving, whisk the double cream with icing sugar until soft peaks form. Don't overbeat or you'll end up with butter.

Slice and crown:

Cut the cheesecake into squares, top each one with a dollop of whipped cream, and dust with icing sugar. It's pure festive magic on a plate.

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There's a moment every Christmas morning when I pull this out of the fridge, slice it into neat squares, and watch my family's faces light up. It's become part of our holiday rhythm, a sweet pause between the chaos of gift-opening and the start of dinner prep. My youngest now asks for it by name, and I love that something I stumbled into out of necessity has become a tradition worth keeping.

Making It Your Own

I've swapped the dried fruits for candied peel when I wanted a more traditional Christmas flavor, and once I folded in fresh raspberries for a cousin who couldn't stand dried cranberries. The beauty of this slab is that it's forgiving—add a pinch of ground cloves if you like a deeper spice, or use digestive biscuits with chocolate if you're feeling adventurous. The crust can handle it, and the cream cheese filling is a blank canvas for whatever festive twist you crave.

Storing and Freezing

This cheesecake keeps beautifully in the fridge for up to five days, covered loosely with cling film. I've also frozen individual squares wrapped in parchment and tucked into a freezer bag, and they defrost perfectly in the fridge overnight. It's a lifesaver when unexpected guests arrive or you want a slice of Christmas in January. Just don't add the whipped cream topping until you're ready to serve, or it'll weep and lose its fluff.

Serving Suggestions

I like to serve this with a pot of spiced tea or a glass of sweet dessert wine, something that echoes the warm spices without competing with them. If you're feeding a crowd, arrange the squares on a large platter and let people help themselves—it feels casual and festive at the same time. For an extra touch, scatter a few fresh cranberries or sprigs of rosemary around the plate.

• Pair with mulled wine or a cinnamon-spiked hot chocolate for a cozy finish.
• Serve alongside a cheese board for contrast, letting guests choose sweet or savory.
• Garnish with candied orange peel or a drizzle of honey for a little extra sparkle.

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This cheesecake has earned its place at my holiday table, and I hope it finds a spot at yours too. There's something deeply satisfying about pulling a dessert from the fridge that looks impressive, tastes even better, and reminds everyone why the season is worth celebrating.

Recipe FAQs

→ Can I use a different type of biscuit for the base?

Yes, graham crackers, gingernut biscuits, or speculoos cookies work beautifully as alternatives to digestive biscuits. Adjust the butter quantity slightly if needed to achieve a moist, sandy texture that holds together when pressed.

→ How do I prevent cracks on the surface?

Avoid overbeating the batter once eggs are added, as excess air causes cracks. Cooling the cheesecake gradually in the turned-off oven and chilling thoroughly also helps maintain a smooth, crack-free surface.

→ Can I make this ahead of time?

Absolutely. This dessert benefits from overnight chilling, allowing flavors to meld. Prepare up to 2 days in advance, store covered in the refrigerator, and add whipped cream topping just before serving for best results.

→ What can I substitute for sour cream?

Greek yogurt or crème fraîche provide similar tang and creaminess. Use full-fat varieties to maintain the rich, velvety texture essential to this dessert's luxurious mouthfeel.

→ How should I store leftovers?

Cover tightly with plastic wrap or transfer squares to an airtight container. Refrigerate for up to 5 days. For longer storage, wrap individual portions in parchment and freeze for up to 1 month; thaw in the refrigerator before serving.

→ Can I reduce the sugar content?

Yes, you can reduce the granulated sugar to 120 g for a less sweet filling. The dried fruits add natural sweetness, and the spices provide depth, so the dessert remains flavorful with reduced sugar.