Save to Pinterest The first Christmas after moving to our own place, I wanted something special that wasn't the traditional pudding. The kitchen was barely unpacked when I spotted a rectangle tin buried under bubble wrap. That discovery sparked the idea for this slab cheesecake, now our holiday tradition. The spices mingling with tangy cream cheese create something magical that reminds me of snowflakes and laughter.
Last December, my sister-in-law phoned in a panic needing a dessert for an unexpected gathering. I talked her through this recipe while she balanced her phone on her shoulder, laughing as she dropped biscuit crumbs across her kitchen. When she called back the next day, the pride in her voice was audible as she described her guests requesting the recipe.
Ingredients
- Digestive biscuits: The slightly malty flavor creates a more interesting base than graham crackers, and I found crushing them still slightly warm from the oven intensifies their nutty notes.
- Mixed dried fruits: I learned that soaking these in a tablespoon of orange juice for 10 minutes before adding them creates little pockets of bright flavor that cut through the richness.
- Mixed spice: Building your own blend lets you customize the warmth to your preference, and freshly grating the nutmeg makes all the difference to the aroma.
- Room temperature cream cheese: The texture difference is remarkable when you let it sit out for at least an hour, resulting in a silkier filling without those mysterious lumps.
Instructions
- Prepare your canvas:
- Line your baking tray with parchment, leaving those generous overhangs that will become your handles later. The rustling paper always signals the start of something wonderful in my kitchen.
- Create that perfect crumb:
- When blitzing the biscuits, aim for sand-like texture but not powder. You want that slight variation in crumb size for the perfect bite resistance.
- Beat with patience:
- The cream cheese mixture needs thorough beating until it becomes glossy, with no tiny lumps hiding. I count to 20 slowly while beating after adding each egg.
- The gentle fold:
- When incorporating the fruits and spices, use a figure-eight motion with your spatula rather than stirring. This preserves the air youve worked to incorporate.
- The cooling dance:
- That hour cooling in the turned-off oven prevents the dreaded crack across the top. The scent filling your kitchen during this time is perhaps the most festive moment of the entire process.
Save to Pinterest The year my parents celebrated their 40th wedding anniversary fell right before Christmas, and I prepared this cheesecake as part of their celebration. Dad, who normally avoids sweets, took a second piece and whispered that it reminded him of their honeymoon dessert in Scotland. Sometimes food becomes a bridge across decades of memories.
Make-Ahead Magic
Ive discovered this cheesecake actually improves with time, developing deeper flavor after 24 hours in the refrigerator. The spices meld more completely, and the texture becomes even silkier. For holiday hosting, this make-ahead quality has saved my sanity more than once, letting me focus on last-minute preparations while knowing dessert is already perfect.
Festive Variations
Some Decembers Ive swapped the mixed dried fruits for crushed candy canes folded into the batter, creating a peppermint version that children particularly love. Another year, I experimented with a tablespoon of orange liqueur in the base mixture, which brought a sophisticated citrus note that paired beautifully with after-dinner coffee. The versatility of this recipe has made it my laboratory for holiday flavor experiments.
Serving Suggestions
The presentation of this cheesecake can transform it from casual to elegant with just a few touches. When making it for our annual neighborhood gathering, I arrange the squares on a cake stand dusted with icing sugar and decorated with sprigs of fresh rosemary for a winter forest effect.
- For a dinner party finale, serve each square on individual dessert plates with a smear of cranberry coulis and a tiny sprig of mint.
- At more casual gatherings, I arrange them on a wooden board with small bowls of different toppings like crushed pistachios, chocolate shavings, and candied orange peel for guests to customize.
- Remember that cheesecake tastes best when allowed to come to just below room temperature, so remove it from the refrigerator about 15 minutes before serving.
Save to Pinterest This Christmas cheesecake isnt just a dessert but a gift of time returned to you during the busiest season. As you watch your guests savor each creamy, spiced bite, youll remember why traditions begin with someone brave enough to try something new.
Common Recipe Questions
- → Can I make this cheesecake ahead of time?
Absolutely. This cheesecake actually benefits from chilling overnight—the flavours deepen and the texture becomes even creamier. Wrap tightly and refrigerate for up to 3 days before serving.
- → What can I use instead of digestive biscuits?
Graham crackers work beautifully as an alternative. For a gluten-free version, use gluten-free digestive biscuits or crushed shortbread cookies.
- → How do I know when the cheesecake is done baking?
The edges should be set but the center still slightly wobbly when you gently shake the pan. It will continue firming up as it cools. Overbaking causes cracking.
- → Can I freeze individual portions?
Yes! Wrap each square in parchment paper, then place in an airtight container. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
- → What other fruits work well in this festive cheesecake?
Try swapping dried fruits for glace cherries, candied orange peel, or even chopped dates. Fresh berries also make a lovely topping instead of whipped cream.