Description
This Christmas Cheesecake Slab combines a buttery digestive biscuit crust with a smooth, creamy cream cheese filling infused with festive dried fruits and mixed spices. Topped with freshly whipped cream and a dusting of powdered sugar, this dessert is perfect for holiday gatherings and serving a crowd with its 14 generous portions.
Ingredients
Scale
Crust
- 10.5 ounces digestive biscuits, crushed to fine crumbs
- 4.25 ounces unsalted butter, melted
Filling
- 21 ounces cream cheese, room temperature
- 5.25 ounces granulated sugar
- 5 fluid ounces sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 4.25 ounces mixed dried fruits, chopped
- 2 teaspoons mixed spice blend
Topping
- 6.75 fluid ounces heavy cream
- 2 tablespoons powdered sugar, plus extra for dusting
Instructions
- Prepare Oven and Pan: Preheat your oven to 320°F (160°C). Line an 8 x 12 inch rectangular baking pan with parchment paper, ensuring there’s enough overhang to easily lift the cheesecake out later.
- Make Crumb Crust: Pulse the digestive biscuits in a food processor until they become fine crumbs. Transfer these crumbs into a mixing bowl and add the melted unsalted butter. Stir until the mixture has the texture of wet sand, indicating the crumbs are well coated.
- Press and Chill Base: Firmly press the biscuit mixture evenly into the bottom of the prepared pan to form a compact crust. Place it in the refrigerator to chill while you prepare the filling.
- Beat Cream Cheese: Using an electric mixer, beat the room temperature cream cheese until completely smooth and creamy. Gradually add the granulated sugar while continuing to beat until fully combined and fluffy.
- Add Wet Ingredients: Mix in the sour cream, eggs, vanilla extract, and lemon zest. Beat until the mixture is smooth, glossy, and well incorporated.
- Incorporate Fruit and Spices: Gently fold the chopped mixed dried fruits and the mixed spice blend into the batter, ensuring even distribution without deflating the mixture.
- Assemble Cheesecake: Pour the filling over the chilled biscuit crust in the pan. Smooth the top with a spatula and gently tap the pan on the counter to release any trapped air bubbles for an even texture.
- Bake Cheesecake: Bake in the preheated oven for 45 to 50 minutes, until the edges are set and the center still has a slight wobble. If the cheesecake browns too quickly, cover loosely with foil to prevent over-browning.
- Cool in Oven: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, preventing cracks from sudden temperature changes. Then remove and allow to cool to room temperature.
- Refrigerate to Set: Refrigerate the cheesecake for at least 4 hours or preferably overnight until it is completely firm and set, making it easier to slice cleanly.
- Prepare Whipped Cream: Whisk the heavy cream with 2 tablespoons powdered sugar until soft peaks form. This will add a light, sweet topping to the cheesecake slices.
- Slice and Serve: Cut the chilled cheesecake slab into 14 squares. Top each slice with a dollop of whipped cream and a light dusting of powdered sugar for an elegant festive finish.
Notes
- Room temperature cream cheese is essential for a smooth batter without lumps.
- Chilling the crust before adding the filling helps prevent sogginess.
- If you don’t have mixed spice blend, you can use a combination of cinnamon, nutmeg, and cloves.
- Ensure the cheesecake is fully chilled before slicing to get clean cuts.
- For an extra festive touch, garnish with additional dried fruits or citrus zest.
