Save Celebrate the holiday season with this exquisite Christmas Cheesecake Slab, featuring a velvety cream cheese batter swirled with warm notes of cinnamon, nutmeg, and ginger. Resting atop a crunchy digestive biscuit crust, each square offers a festive explosion of tangy dried fruits and creamy sweetness, finished with a snow-like dusting of icing sugar.
Save This British-inspired holiday treat is as practical as it is delicious, yielding up to 16 generous squares. Whether you are hosting a formal dinner or a casual festive tea, these spiced cheesecake bites are designed to impress with their elegant toppings and vibrant interior.
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
For an extra layer of warmth, consider adding a pinch of ground cloves or allspice to your mixed spice blend. Also, ensure your cream cheese is truly at room temperature before beating to avoid any lumps in your velvety batter.
Varianten und Anpassungen
Feel free to swap the dried fruits for fresh berries or festive candied peel if you prefer a different texture. This recipe is versatile enough to accommodate various holiday mix-ins to suit your guests' preferences.
Serviervorschläge
Present these squares on a festive platter and pair them with a glass of sweet dessert wine or a hot cup of spiced tea to perfectly complement the rich, aromatic flavors of the cheesecake.
Save With its beautiful layers and comforting aroma, this Christmas Cheesecake Slab is destined to become a new holiday tradition. Enjoy the creamy texture and festive spices with every bite.
Kitchen Guide
- → How can I ensure my cheesecake doesn't crack?
To minimize cracking, avoid over-beating the batter, which incorporates too much air. After baking, turn off the oven and let the cheesecake cool inside with the door ajar for an hour before removing. This gradual cooling prevents sudden temperature changes.
- → Can I substitute the dried fruits?
Absolutely! Feel free to swap the mixed dried fruits for fresh berries like cranberries, or other festive candied peels such as orange or lemon. Adjust the quantity to your preference.
- → What's the best way to store leftover cheesecake?
Cover any remaining slices tightly with plastic wrap and store them in the refrigerator for up to 3-4 days. For longer storage, individual squares can be wrapped in parchment paper and then foil, and frozen for up to one month.
- → Can this dessert be prepared in advance?
Yes, this is an ideal make-ahead dessert for holiday gatherings. The cheesecake requires at least 4 hours of chilling, but it's even better when prepared a day in advance to allow flavors to meld and ensure it sets perfectly.
- → What if I don't have pre-made mixed spice?
You can easily create your own mixed spice blend. A good substitute would be a combination of 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger, as listed in the ingredients. You could also add a tiny pinch of ground cloves or allspice for extra warmth.