Save Embrace the magic of the holidays with this Christmas Cheesecake Slab, a festive dessert designed for sharing. A velvety cream cheese batter is infused with a warm blend of cinnamon, nutmeg, and ginger, creating a spiced aromatic profile that perfectly complements the season. Resting on a golden, buttery digestive biscuit crust and packed with tangy dried fruits, this slab is finished with soft whipped cream and a dusting of snowy icing sugar for a truly spectacular presentation.
Save The beauty of the slab format lies in its simplicity and elegance. Unlike deep cheesecakes that can feel heavy, this version balances the rich, tangy cream cheese with a thin, crunchy base and light toppings. The addition of lemon zest cuts through the sweetness, while the sour cream adds a sophisticated gloss to the final texture.
Ingredients
- For the Biscuit Base: 300 g digestive biscuits; 120 g unsalted butter, melted.
- For the Cheesecake Filling: 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).
- For Topping: 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
To ensure the perfect bake, avoid overbeating the batter once the eggs are added, as this can incorporate too much air and cause cracking. Cooling the cheesecake inside the turned-off oven for an hour is a crucial step that allows it to set gradually without drastic temperature changes.
Varianten und Anpassungen
If you prefer different textures, feel free to swap the dried fruits for fresh seasonal berries or festive candied peel. For those who love a deeper spice profile, adding a small pinch of ground cloves or allspice to the filling will enhance the holiday aroma.
Serviervorschläge
These squares are best enjoyed chilled. Serve them alongside a glass of sweet dessert wine or a steaming cup of spiced tea to highlight the notes of cinnamon and ginger. For an extra festive touch, you can garnish the whipped cream with a single cranberry or a small mint leaf.
Save This Christmas Cheesecake Slab is more than just a dessert; it is a festive tradition waiting to happen. With its crunchy base and spiced, creamy topping, it brings comfort and joy to any holiday table. Enjoy every bite of this British holiday classic.
Recipe FAQ
- → How can I prevent my cheesecake from cracking?
To minimize cracking, ensure all your dairy ingredients are at room temperature. Avoid overmixing the batter, which can incorporate too much air. During baking, do not open the oven door unnecessarily. After baking, turn off the oven and let the cheesecake cool inside with the door ajar for at least an hour before transferring it to cool completely on a wire rack, then refrigerate.
- → Can I use different dried fruits or add nuts?
Absolutely! Feel free to customize the dried fruit mix. You could use raisins, dates, or even candied peel. If you enjoy nuts, a sprinkle of finely chopped pecans or walnuts could be folded into the batter or sprinkled over the top for added texture, provided there are no allergy concerns.
- → What's the best way to store leftover cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, individual squares can be wrapped tightly in plastic wrap and then foil, then frozen for up to one month. Thaw in the refrigerator before serving.
- → Can I prepare this dessert ahead of time?
Yes, this cheesecake is an excellent make-ahead dessert. It requires at least 4 hours of chilling (preferably overnight) to fully set, making it perfect for preparing a day or two in advance of your event. Just add the whipped cream topping and icing sugar right before serving.
- → What type of cream cheese works best for this slab?
For the best texture and flavor, use full-fat block cream cheese, not the spreadable type sold in tubs. Ensure it's at room temperature before beating, as this helps achieve a smooth, lump-free batter and prevents overmixing.