A delightful festive cheesecake slab with spiced cream cheese, dried fruits, and a buttery biscuit base, finished with whipped cream. Ideal for holiday feasts.
# Ingredients:
→ Biscuit Base
01 - 10.5 ounces digestive biscuits
02 - 4.25 ounces unsalted butter, melted
→ Cheesecake Filling
03 - 21 ounces cream cheese, at room temperature
04 - 0.75 cup granulated sugar
05 - 0.63 cup sour cream
06 - 3 large eggs
07 - 2 teaspoons vanilla extract
08 - Zest of 1 lemon
09 - 4.25 ounces mixed dried fruits (cranberries, apricots, cherries), chopped
10 - 2 teaspoons mixed spice (1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger)
→ Topping
11 - 0.85 cup double cream
12 - 2 tablespoons icing sugar, plus extra for dusting
# Directions:
01 - Preheat the oven to 320°F. Line a 8 x 12 inch rectangular baking tray with parchment paper, leaving an overhang for easy removal.
02 - 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.
03 - Press the biscuit mixture firmly and evenly into the base of the prepared tray. Chill in the refrigerator while you prepare the filling.
04 - In a large bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the sugar and beat until fully combined.
05 - Add the sour cream, eggs, vanilla extract, and lemon zest. Beat until the mixture is smooth and glossy.
06 - Fold in the chopped dried fruits and mixed spice gently, ensuring even distribution.
07 - 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.
08 - 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.
09 - Turn off the oven and leave the cheesecake to cool inside for 1 hour. Remove and let cool to room temperature.
10 - Refrigerate the cheesecake for at least 4 hours (preferably overnight) until fully set.
11 - Before serving, whisk the double cream with 2 tablespoons icing sugar until soft peaks form.
12 - Slice the cheesecake into squares. Top each square with whipped cream and a dusting of icing sugar.
