Save The radio was playing carols when I pulled my first Christmas cheesecake slab from the oven, edges golden and the center doing that perfect shimmy. I'd meant to make individual portions, but my sister convinced me a whole tray would be easier for our Boxing Day crowd. She was right. By noon, half of it had vanished, and someone's aunt asked if I'd bottled the smell of December.
I still picture my nephew sneaking a second slice when he thought no one was watching, whipped cream on his nose. That year we served it after a long walk in the cold, and the cheesecake felt like a reward we'd all earned. The slab sat in the center of the table, dusted with icing sugar, looking like something out of a holiday card.
Ingredients
- Digestive biscuits (300 g): These crumbly, slightly sweet biscuits form a sturdy base that won't go soggy under the creamy filling, and their malty flavor balances the richness beautifully.
- Unsalted butter, melted (120 g): Binds the biscuit crumbs into a press-able crust; I always melt it gently so it coats every crumb evenly without turning greasy.
- Cream cheese, at room temperature (600 g): The heart of the cheesecake, it must be soft before you beat it or you'll end up with lumps no amount of mixing can fix.
- Granulated sugar (150 g): Just enough sweetness to let the spices and fruit shine without tipping into cloying territory.
- Sour cream (150 ml): Adds tang and a silky texture that keeps each bite from feeling too dense.
- Large eggs (3): They give the batter structure and that classic cheesecake wobble when it's done just right.
- Vanilla extract (2 tsp): A warm backdrop that amplifies every other flavor without shouting about itself.
- Lemon zest (from 1 lemon): Brightens the whole filling with a citrus spark that cuts through the cream cheese richness.
- Mixed dried fruits, chopped (120 g): I use cranberries, apricots, and cherries for color and bursts of chewy sweetness in every square.
- Mixed spice (2 tsp total): Ground cinnamon, nutmeg, and ginger create that unmistakable Christmas warmth; I mix my own so I can tweak the ginger up or down.
- Double cream (200 ml): Whips into soft clouds for topping, adding a light contrast to the dense cheesecake beneath.
- Icing sugar (2 tbsp, plus extra): Sweetens the cream and dusts the top like fresh snowfall when you're ready to serve.
Instructions
- Prepare the oven and tray:
- Preheat your oven to 160°C (320°F) and line a 20 x 30 cm rectangular baking tray with parchment paper, leaving an overhang on the sides so you can lift the whole slab out later. This little trick saves you from wrestling with a spatula and broken edges.
- Make the biscuit base:
- Blitz the digestive biscuits in a food processor until they're fine crumbs, then stir in the melted butter until the mixture looks like wet sand and holds together when you pinch it. Press this firmly and evenly into the base of your lined tray, then pop it in the fridge while you mix the filling.
- Beat the cream cheese:
- In a large bowl, beat the room-temperature cream cheese with an electric mixer until it's smooth and lump-free. Gradually add the sugar and keep beating until it's fully combined and slightly fluffy.
- Add wet ingredients:
- Pour in the sour cream, crack in the eggs one at a time, then add the vanilla extract and lemon zest. Beat until the batter is smooth, glossy, and pourable, scraping down the sides of the bowl as you go.
- Fold in fruits and spice:
- Gently fold in the chopped dried fruits and mixed spice with a spatula, distributing them evenly without deflating the batter. I like to see little specks of spice swirling through the cream.
- Assemble and bake:
- Pour the cheesecake batter over the chilled biscuit base, smooth the surface with a spatula, and tap the tray gently on the counter to release any trapped air bubbles. Bake for 45 to 50 minutes, until the edges are set and the center still has a slight wobble; if the top starts browning too fast, drape a piece of foil loosely over it.
- Cool slowly:
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracks. Then remove it and let it cool completely at room temperature before transferring to the fridge.
- Chill thoroughly:
- Refrigerate the cheesecake for at least 4 hours, though overnight is even better if you have the patience. This is when the flavors meld and the texture firms up into sliceable perfection.
- Whip the topping:
- Just before serving, whisk the double cream with 2 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 whole slab onto a cutting board, then slice it into squares with a sharp knife wiped clean between cuts. Top each square with a dollop of whipped cream and a final dusting of icing sugar.
Save One year, I brought this to a potluck and watched a friend scrape her plate clean, then ask if I'd consider making it for her wedding buffet. I laughed, but she was serious. That slab became her dessert table centerpiece, and I still get a card every anniversary thanking me for the sugar-dusted memory.
Make-Ahead Magic
This cheesecake practically begs to be made the day before, which is a gift during the holiday rush. Once it's chilled and set, you can wrap the whole tray in plastic and forget about it until guests arrive. I've even frozen individual squares wrapped in parchment for up to a month, pulling them out one at a time when unexpected visitors show up with a bottle of wine.
Swapping and Tweaking
The dried fruits are flexible; I've swapped in candied peel, fresh raspberries, or even chopped figs depending on what's in the cupboard. If you're feeling bold, add a pinch of ground cloves or allspice to the spice mix for a deeper, almost mulled-wine warmth. Just taste as you go so the spice doesn't overpower the creamy base.
Serving Suggestions
I like to serve this cheesecake with a pot of spiced tea or a glass of sweet dessert wine, something that echoes the cinnamon and ginger notes. If you're feeding a crowd, slice it into smaller squares and arrange them on a platter with fresh rosemary sprigs tucked between for a festive touch.
- Pair with a drizzle of warm caramel sauce if you want to gild the lily.
- Serve alongside a bowl of fresh berries to cut through the richness.
- Keep it chilled until the last possible moment so the cream stays fluffy and the cheesecake stays firm.
Save Every December, I make this slab and watch it disappear in a flurry of forks and happy murmurs. It's the kind of dessert that makes people linger at the table, scraping plates and asking for the recipe they'll probably never write down.
Recipe Help & Answers
- → Can I use a different type of biscuit for the base?
Yes, you can substitute digestive biscuits with graham crackers, ginger biscuits, or speculoos cookies for a different flavor profile. Adjust the butter quantity slightly if needed to achieve the right consistency.
- → 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 firm up as it cools and chills. Avoid overbaking to prevent cracks and a dry texture.
- → Can I make this ahead of time?
Absolutely. This cheesecake slab actually improves when made a day ahead. Prepare through step 10, refrigerate overnight, and add the whipped cream topping just before serving for the freshest presentation.
- → What can I use instead of mixed dried fruits?
Fresh or frozen berries, candied peel, chopped dates, or even chocolate chips work wonderfully. Adjust based on your preference and seasonal availability while maintaining similar quantities.
- → How should I store leftovers?
Cover the cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days. You can also freeze individual portions wrapped in parchment for up to 1 month.
- → Why did my cheesecake develop cracks on top?
Cracks typically form from overbaking or rapid temperature changes. To prevent this, avoid opening the oven door during baking, allow gradual cooling in the turned-off oven, and ensure your cream cheese is at room temperature before mixing.