Christmas Cheesecake Slab

The kitchen smelled like December itself when I first attempted this Christmas cheesecake slab. I had been trying to recreate my grandmother's famous holiday dessert but kept ending up with dense, disappointing cheesecakes that refused to cooperate. One snowy afternoon, I decided to abandon the traditional round springform pan and try a rectangular slab instead—and something about that shallow bake changed everything. The spices bloomed differently, the texture turned impossibly creamy, and suddenly I understood why she'd always made her desserts in those enormous rectangular tins to feed the whole family.

Last Christmas Eve, my sister arrived unexpectedly with three colleagues in tow from her hospital shift. I pulled this cheesecake from the fridge, still dusting the sugar snow when they walked through the door hungry and exhausted. Within minutes, that kitchen filled with the same laughter and warmth I remembered from childhood holidays, all of us crowded around the counter, forks in hand, while snow drifted past the window behind us.

Ingredients

• 300 g digestive biscuits: These traditional British biscuits create the perfect slightly sweet foundation that holds up beautifully under the creamy filling
• 120 g unsalted butter, melted: Room temperature butter blends more evenly with the crumbs, ensuring your crust won't crumble when sliced
• 600 g cream cheese: Full fat is essential here—low fat versions will never achieve that luxurious restaurant texture
• 150 g granulated sugar: This amount provides just enough sweetness without overpowering the tangy cream cheese or competing with the dried fruits
• 150 ml sour cream: The secret ingredient that makes cheesecake velvety rather than dense and heavy
• 3 large eggs: Room temperature eggs incorporate better and prevent those dreaded tiny cracks on the surface
• 2 tsp vanilla extract: Pure vanilla extract rounds out all the festive spices and highlights the cream cheese's natural flavor
• Zest of 1 lemon: Fresh lemon zest cuts through the richness and makes all the other flavors sing brighter
• 120 g mixed dried fruits: Chop these into small pieces so they distribute evenly throughout the batter rather than sinking to the bottom
• 2 tsp mixed spice: This classic British blend of cinnamon, nutmeg, and ginger captures Christmas in a single spoonful
• 200 ml double cream: British double cream whips beautifully and holds its shape longer than regular heavy cream
• 2 tbsp icing sugar: A little sugar in the cream balances the slight tang and helps those soft peaks hold their shape

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Prepare your canvas:

Preheat the oven to 160°C (320°F) and line a 20 x 30 cm rectangular baking tray with parchment paper, leaving those overhanging wings like a little paper hammock that will help you lift the cheesecake out later.

Build the biscuit foundation:

Pulse the digestive biscuits in a food processor until they become fine crumbs, then pour them into a mixing bowl and stir in the melted butter until the mixture feels like wet sand and holds together when squeezed.

Press and chill:

Firmly press the buttery crumbs into the bottom of your prepared tray, using the bottom of a measuring cup to create an even layer, then slide the tray into the refrigerator while you make the filling.

Beat until silky:

In a large bowl, beat the room temperature cream cheese with an electric mixer until completely smooth and free of any lumps.

Add sweetness and tang:

Gradually add the granulated sugar, beating until fully incorporated, then pour in the sour cream, eggs, vanilla extract, and lemon zest.

Create the glossy batter:

Beat until the mixture is completely smooth and glossy, then gently fold in the chopped dried fruits and mixed spice until evenly distributed.

Assemble and release bubbles:

Pour the cheesecake batter over the chilled biscuit base, smooth the surface, and give the tray a gentle tap on the counter to release any trapped air bubbles.

Bake until just set:

Bake for 45–50 minutes until the edges are set but the center still wobbles slightly when you gently shake the pan, covering loosely with foil if the top browns too quickly.

The patience phase:

Turn off the oven and leave the door slightly ajar, letting the cheesecake cool gradually inside for 1 hour before removing it to cool completely to room temperature.

Settle and strengthen:

Refrigerate the cheesecake for at least 4 hours or overnight until fully set.

The crowning moment:

Whisk the double cream with icing sugar until soft peaks form, then slice the cheesecake into squares and top each portion with a dollop of cream and a snowy dusting of icing sugar.

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This cheesecake has become my answer to every holiday gathering, potluck, and unexpected Christmas visitor. There's something deeply satisfying about serving squares of something so indulgent, watching people's eyes widen when they take that first creamy, spiced bite.

Making It Your Own

The beauty of this slab format lies in how easily it adapts to whatever festive ingredients you have on hand. I've swapped the dried fruits for fresh berries in summer and used candied peel during traditional Christmas weeks.

Storage Secrets

This cheesecake actually improves after a day in the refrigerator, as the spices have time to meld and develop deeper flavor. Wrap individual squares in parchment and freeze them for those moments when holiday guests drop by unannounced.

Serving Suggestions

A warm cup of spiced tea or a glass of sweet dessert wine cuts through the richness perfectly. I've also served smaller squares alongside coffee after Christmas dinner when everyone insists they're too full for dessert but still manages room for a bite.

• Sprinkle the cinnamon over the whipped cream just before serving
• Let the cheesecake sit at room temperature for 15 minutes before slicing
• Use a hot knife wiped clean between cuts for perfect squares

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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May your holiday season be filled with warm kitchens, generous servings, and the kind of desserts that become memories before the last crumb disappears.

Recipe FAQs

→ How can I ensure my biscuit base stays crunchy?

To keep your digestive biscuit base from becoming soggy, ensure it's firmly pressed into the tray and thoroughly chilled before pouring the cream cheese filling. This helps it set properly and maintain its texture during baking.

→ What's the best way to prevent the cheesecake from cracking?

Cheesecakes often crack due to rapid temperature changes. To minimize this, turn off the oven once baking is complete and leave the cheesecake inside with the door ajar for about an hour. Then, cool at room temperature before chilling fully in the refrigerator.

→ Can I substitute the mixed dried fruits?

Absolutely! The recipe notes suggest swapping dried fruits for fresh berries or festive candied peel. You could also experiment with other dried fruits like raisins, apricots, or even chopped dates, ensuring they are well-distributed.

→ How far in advance can I prepare this dessert?

This cheesecake is perfect for making ahead. It requires at least 4 hours of chilling, but is even better when refrigerated overnight, allowing the flavors to meld and the texture to firm up. You can prepare it 1-2 days before serving.

→ What's the best technique for slicing clean squares?

For pristine slices, use a long, sharp knife. Dip the knife in hot water and wipe it clean between each cut. This prevents the filling from sticking and ensures a neat edge every time. Chill the cheesecake thoroughly for easier slicing.

→ Can I freeze portions of the slab for later?

Yes, this dessert freezes well. Once fully chilled and sliced, wrap individual squares tightly in parchment paper and then again in foil or place them in an airtight container. They can be frozen for up to one month. Thaw in the refrigerator before serving.