Save My kitchen smelled like a bakery threw up in the best way possible when I first attempted this Christmas cheesecake slab. I'd forgotten to buy proper graham crackers and raided the pantry for digestive biscuits instead, which turned out to be a happy accident that gave the crust this wonderfully buttery, slightly malty depth. The dried fruits were originally a mistake—I'd meant to fold them into the batter gently but got distracted by a phone call and ended up with these gorgeous ruby red and amber pockets scattered throughout. Now it wouldn't be Christmas without those chewy, tangy surprises in every bite.
Last year my sister accidentally sat on the counter while this was cooling and left a perfect handprint in the soft center. We had to scrape it out and re-fill the divot with extra whipped cream, which somehow made it look intentional and rustic. Now nobody believes me that it wasn't a design choice all along. The whipped cream topping hides a multitude of sins, which I've learned is the secret to stress-free holiday entertaining.
Ingredients
- 300 g digestive biscuits: Their subtle wheat flavor and slight sweetness create the perfect foundation—don't crush them into complete oblivion, tiny pebbly bits give lovely texture
- 120 g unsalted butter, melted: Let it cool slightly after melting so it doesn't turn your crumbs into a greasy mush rather than a cohesive crust
- 600 g cream cheese, at room temperature: This non-negotiable step prevents lumps—I've learned the hard way that cold cream cheese means chunky filling
- 150 g granulated sugar: Don't reduce this amount, the sugar is what keeps the cheesecake tender and prevents it from becoming a rubbery disc
- 150 ml sour cream: The secret ingredient that adds a subtle tang and makes the texture almost mousse-like
- 3 large eggs: Also at room temperature, or they'll seize when they hit the cold cream cheese mixture
- 2 tsp vanilla extract: Use the good stuff here—you can really taste it against all the spices
- Zest of 1 lemon: Brightens all those heavy spices and cuts through the richness
- 120 g mixed dried fruits: Chop them into raisin-sized pieces so they distribute evenly instead of sinking to the bottom
- 2 tsp mixed spice: If you can't find the pre-mixed blend, equal parts cinnamon, nutmeg, and ginger work beautifully
- 200 ml double cream: Whipped just until soft peaks form—overwhipping makes it grainy and difficult to spread
- 2 tbsp icing sugar: Sift it to avoid dusty white spots in your cream
Instructions
- Prep your canvas:
- Preheat the oven to 160°C (320°F). Line a 20 x 30 cm (8 x 12 in) rectangular baking tray with parchment paper, letting the paper climb up the sides like a little hammock for later easy lifting.
- Build the biscuit foundation:
- Pulse those digestive biscuits in a food processor until they're sandy crumbs with some pea-sized bits remaining. Pour in the melted butter and mix until it clumps together when squeezed—like perfect damp sand that holds its shape.
- Press and chill:
- Firmly press the buttery crumbs into your lined tray using the flat bottom of a measuring cup for even pressure. Slide it into the fridge for at least 20 minutes while you make the filling—a cold base helps prevent soggy bottoms.
- Beat the base:
- In your largest bowl, beat the room temperature cream cheese until it's smoother than a jazz record. Gradually rain in the sugar while beating, giving it time to dissolve completely so your filling won't be grainy.
- Add the silky elements:
- Pour in the sour cream, crack in those room temperature eggs, add vanilla and lemon zest. Beat until everything is glossy and combined, but don't go crazy—overmixing introduces too much air and can cause cracking.
- Fold in the festive bits:
- Gently fold in your chopped dried fruits and spices with a spatula, using a figure-eight motion. You want them suspended throughout like little edible ornaments, not all sinking to the bottom.
- Layer and settle:
- Pour the batter over your chilled crust and smooth the top with an offset spatula. Give the tray a confident drop onto the counter from about two inches high—this releases trapped air bubbles that could turn into unsightly craters.
- Bake until gently set:
- Bake for 45–50 minutes until the edges are firm and set but the center still jiggles like firm Jell-O when you gently shake the pan. If the top starts browning too quickly, tent it loosely with foil.
- The slow cooling ritual:
- Turn off the oven, crack the door open slightly with a wooden spoon, and let the cheesecake cool inside for a full hour. This gentle cooling prevents the dreaded sudden temperature drop that causes cracks.
- The patience phase:
- Let it cool completely at room temperature, then refrigerate for at least 4 hours—overnight is better. This resting period is where the flavors truly marry and the texture sets into that velvety perfection.
- The grand finale:
- Whip the double cream with sifted icing sugar until soft peaks form—when you lift the whisk, the cream should droop over itself like a soft wave. Slice into squares and crown each with a cloud of cream and a snowy dusting of icing sugar.
Save This has become the dessert my mother requests months in advance, texting me in October to ask if I'm making the Christmas cheesecake again. Last year my nephew, who swears he hates dried fruit in desserts, ate three squares and asked if I could make it for his birthday too. Something about how the spices and fruits bake into the creamy filling makes them taste completely different than they do raw.
Make It Ahead
The entire cheesecake can be made two days in advance and stored, covered, in the refrigerator. The whipped cream topping is best added within a few hours of serving, though it will hold up reasonably well overnight if you need to prep it the night before a big gathering.
Spice It Your Way
If you love the warm spice flavors, feel free to increase the mixed spice to 3 teaspoons for a more pronounced Christmas flavor. A pinch of ground cloves or a cardamom pod crushed into the sugar before adding adds a sophisticated twist that guests will notice but won't be able to quite identify.
Serving Suggestions
This dessert is rich enough that small squares satisfy completely, making it perfect for buffet-style holiday spreads where you want people to have room for everything else. A cup of strong black coffee cuts through the sweetness beautifully, though sweet dessert wine or spiced tea creates a more indulgent pairing.
- Let cheesecake sit at room temperature for 20 minutes before serving for optimal texture
- Use a hot knife dipped in hot water and wiped dry between cuts for pristine slices
- The whipped cream topping can be piped into festive shapes if you're feeling extra fancy
Save May your holidays be filled with the warmth of a busy kitchen and the joy of sharing something sweet with the people you love. Merry Christmas.
Recipe Guide
- → What's the ideal chilling time for this dessert?
For the best texture and to ensure it sets properly, this dessert requires a minimum of 4 hours of refrigeration, though chilling it overnight is highly recommended for optimal firmness and flavor development.
- → Can I substitute the digestive biscuits for another type of crust?
Absolutely. While digestive biscuits provide a classic British touch, you could use Graham crackers, shortbread, or even ginger snaps for a different flavor profile in your crust.
- → How can I customize the fruit inclusion in the filling?
Feel free to experiment with the dried fruits. Cranberries, apricots, and cherries are suggested, but you could also use golden raisins, candied peel, or even a mix of chopped nuts for added texture. For fresh fruit, add as a topping just before serving.
- → What's the best way to ensure the cheesecake doesn't crack while baking?
To minimize cracking, ensure your cream cheese and eggs are at room temperature. Avoid overmixing the batter, and after baking, turn off the oven and let the cheesecake cool inside with the door ajar for an hour before removing to complete cooling.
- → Is it possible to prepare portions of this dessert in advance?
Yes, the entire dessert can be made a day or two in advance and kept refrigerated. For longer storage, individual slices can be wrapped in parchment paper and frozen for up to one month, then thawed in the refrigerator before serving.
- → Can I adjust the level of spices in the filling?
Certainly. The suggested mixed spice blend offers a balanced flavor, but you can increase or decrease the amounts of cinnamon, nutmeg, and ginger to your liking. A pinch of ground cloves or allspice can also be added for extra warmth.