Pin The kitchen was already warm from the oven when I realized I'd forgotten the mixed spice. It was Christmas Eve, the house was full of people, and there I was rummaging through cupboards like a frantic elf. I ended up measuring out individual spices from dusty tins, making it up as I went along. That slightly improvised version ended up being the one everyone now asks for by name.
My sister once cut the slab into tiny bite sized pieces before a party, dusting each one with a snowfall of icing sugar. By the time guests arrived, half had mysteriously disappeared. I maintain it was quality control testing.
Ingredients
- Digestive biscuits: these buttery wheat biscuits create the perfect crumbly foundation that holds up under the creamy filling
- Unsalted butter: melted and worked through the crumbs creates that essential pressed sand texture that sets firm
- Cream cheese: must be properly room temperature or you will battle lumps that refuse to smooth out
- Granulated sugar: sweetens without making the filling grainy or interfering with the set
- Sour cream: adds a gentle tang that cuts through the richness and keeps the texture velvety
- Eggs: bind everything together but overbeating introduces too much air and causes cracks
- Vanilla extract: pure extract worth the investment for that background warmth
- Lemon zest: brightens the rich filling and lifts the dried fruit flavors
- Mixed dried fruits: cranberries apricots and cherries bring chewy pockets of sweetness throughout
- Mixed spice: cinnamon nutmeg and ginger give that unmistakable Christmas flavor
- Double cream: whips into clouds that balance the dense cheesecake beneath
- Icing sugar: for sweetening the cream and that festive dusting on top
Instructions
- Prepare your tin:
- Preheat oven to 160°C and line a 20 x 30 cm tray with parchment letting the paper overhang the edges like little handles.
- Make the crumb base:
- Blitz biscuits to fine crumbs in a food processor then stir through melted butter until it looks like wet sand.
- Press and chill:
- Firmly press the mixture into your tray using the back of a spoon then chill while you make the filling.
- Beat the cheese:
- Whip room temperature cream cheese until completely smooth before adding sugar gradually.
- Add the liquids:
- Beat in sour cream eggs vanilla and lemon zest until glossy and combined.
- Fold in the fruit and spice:
- Gently fold through chopped dried fruits and mixed spice taking care not to overmix.
- Assemble and bake:
- Pour over the chilled base smooth the top and tap the tray to release bubbles then bake 45 to 50 minutes until edges are set.
- The slow cooling:
- Turn off the oven and let the cheesecake cool inside for an hour then refrigerate at least 4 hours.
- Finish and serve:
- Whip double cream with icing sugar slice into squares and top with dollops of cream and a dusting of sugar.
Pin Last year I made three slabs in advance wrapping each carefully and tucking them into the freezer. Christmas Day morning felt almost peaceful with the main dessert already sorted.
Making It Ahead
The slab format was practically invented for advance preparation. Once fully chilled cut portions and wrap individually in parchment before freezing. Thaw overnight in the refrigerator and the texture remains perfectly creamy.
Getting The Perfect Cut
Run a sharp knife under hot water and wipe dry between each slice. This simple trick gives you clean edges that look professional and prevents the soft filling from dragging or sticking to the blade.
Customizing The Fruits
The dried fruit combination can change with the season or your family preferences. Some years I swap in more apricots for their golden color others I add glace cherries for that traditional Christmas pudding vibe.
- soak particularly chewy fruits in warm water for 10 minutes before chopping
- toss fruits in a spoonful of flour before folding to prevent sinking
- cut pieces slightly larger than you think necessary for better texture contrast
Pin There is something deeply satisfying about lifting that snowy slab from the tray knowing it will feed everyone gathered around your table. Happy baking.
Recipe FAQ
- → How can I ensure my cheesecake doesn't crack?
To prevent cracking, avoid overmixing the batter, especially after adding eggs. Ensure it cools gradually; turning off the oven and leaving it inside for an hour helps with a slow temperature transition, as does thorough chilling. Do not open the oven door during baking.
- → Can I substitute the dried fruits in this dessert?
Absolutely! The notes suggest swapping for fresh berries or festive candied peel. You could also try different combinations of dried fruits like currants, raisins, or even finely chopped dates to suit your preference and add varied textures.
- → What's the best way to slice this cheesecake slab cleanly?
For clean slices, ensure the cheesecake is fully chilled. Use a sharp, thin-bladed knife, and wipe it clean with a warm, damp cloth between each cut. This prevents sticking and keeps your edges neat and professional-looking.
- → Can I prepare this dessert ahead of time for a holiday gathering?
Yes, this dessert is ideal for advance preparation. The cheesecake needs at least 4 hours to set, but it can be made a day or two in advance and stored in the refrigerator, allowing flavors to meld beautifully. Add the whipped cream and icing sugar just before serving.
- → How can I adjust the spice level in the filling?
The dish uses 2 tsp of mixed spice. If you prefer a stronger spice profile, you can increase this slightly or add a pinch of ground cloves or allspice, as mentioned in the notes. For a milder flavor, simply reduce the amount of mixed spice to 1.5 tsp.
- → Is this dessert suitable for vegetarians or other diets?
This cheesecake is suitable for vegetarians. However, it contains common allergens like gluten (digestive biscuits), dairy (cream cheese, butter, sour cream, double cream), and eggs. Always refer to the allergen information provided and check ingredient labels for any potential cross-contamination, especially regarding nuts.