Christmas Cheesecake Slab: The Ultimate Holiday Dessert Recipe

Artisan crackers homemade – the words themselves conjure images of rustic charm and delectable snacking. Forget those bland, store-bought crackers that crumble at the slightest touch! We’re diving headfirst into the satisfying world of crafting your own crispy, flavorful crackers right in your kitchen.

Crackers, in their simplest form, have been around for centuries, evolving from basic hardtack rations to the sophisticated accompaniments we enjoy today. While their exact origins are debated, variations of crackers have appeared across cultures, serving as a staple food and a versatile base for countless toppings. But the beauty of making artisan crackers homemade lies in the creative control you gain. You’re no longer limited by pre-determined flavors or textures.

What makes homemade crackers so irresistible? It’s the symphony of textures – the satisfying snap, the delicate crumb, and the delightful chew. It’s the burst of flavor from carefully selected herbs, seeds, and spices. And, let’s be honest, there’s a certain pride that comes with serving something you’ve lovingly created from scratch. Whether you’re pairing them with a creamy cheese, a savory dip, or simply enjoying them on their own, these homemade artisan crackers are guaranteed to elevate your snacking experience. So, let’s get baking!

this Recipe

Ingredients:

• For the Crust:
• 300g Digestive Biscuits (or Graham Crackers), finely crushed
• 150g Unsalted Butter, melted
• 50g Granulated Sugar
• 1/4 teaspoon Ground Cinnamon
• For the Cheesecake Filling:
• 900g Cream Cheese, full-fat, softened to room temperature
• 200g Granulated Sugar
• 200ml Sour Cream, full-fat, room temperature
• 3 Large Eggs, room temperature
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Almond Extract (optional, but adds a lovely Christmas-y touch!)
• Pinch of Salt
• For the Cranberry Swirl:
• 200g Fresh or Frozen Cranberries
• 100g Granulated Sugar
• 60ml Water
• 1 tablespoon Cornstarch
• 1 tablespoon Lemon Juice
• For the Christmas Decoration (Optional):
• Fresh Rosemary Sprigs
• Fresh Cranberries
• Powdered Sugar (for dusting)
• Edible Gold Stars or Sprinkles

Preparing the Crust:

1. Crush the Biscuits: First things first, you’ll need to crush your digestive biscuits (or graham crackers) into fine crumbs. You can do this in a food processor for speed and efficiency, or by placing them in a ziplock bag and bashing them with a rolling pin. I personally find the rolling pin method quite therapeutic!
2. Combine with Butter and Sugar: In a large bowl, combine the crushed biscuits, melted butter, granulated sugar, and ground cinnamon. Mix everything together really well until all the crumbs are evenly coated with the butter. The mixture should resemble wet sand.
3. Press into the Pan: Press the biscuit mixture firmly into the bottom of a 9×13 inch baking pan. I like to use the bottom of a measuring cup to get a nice, even, and compact crust. Make sure to press it firmly into the corners as well. This will give you a solid base for your cheesecake.
4. Pre-bake the Crust: Bake the crust in a preheated oven at 175°C (350°F) for 8-10 minutes. This helps to set the crust and prevent it from becoming soggy later on. Keep a close eye on it to make sure it doesn’t burn. Once baked, remove from the oven and let it cool completely while you prepare the filling.

Making the Cranberry Swirl:

1. Combine Cranberries, Sugar, and Water: In a medium saucepan, combine the cranberries, granulated sugar, and water. Bring the mixture to a boil over medium heat, stirring occasionally to prevent the sugar from burning.
2. Simmer and Thicken: Once boiling, reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking.
3. Add Cornstarch Slurry: In a small bowl, whisk together the cornstarch and a tablespoon of cold water to create a slurry. This will help to thicken the sauce further. Pour the cornstarch slurry into the cranberry mixture and stir constantly until the sauce thickens to your desired consistency. It should be thick enough to hold its shape slightly.
4. Finish with Lemon Juice: Remove the saucepan from the heat and stir in the lemon juice. This will add a touch of brightness and balance the sweetness of the cranberries. Let the cranberry swirl cool slightly before using it in the cheesecake.

Preparing the Cheesecake Filling:

1. Beat the Cream Cheese: In a large mixing bowl (or the bowl of a stand mixer), beat the softened cream cheese until it is smooth and creamy. This is a crucial step, so make sure there are no lumps! If your cream cheese isn’t soft enough, it will be difficult to get a smooth consistency.
2. Add Sugar and Sour Cream: Gradually add the granulated sugar to the cream cheese and continue to beat until well combined. Then, add the sour cream and mix until everything is smooth and incorporated. The sour cream adds moisture and tang to the cheesecake, creating a richer flavor.
3. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. It’s important not to overmix at this stage, as this can incorporate too much air into the batter, which can cause the cheesecake to crack during baking. Just mix until the eggs are fully incorporated.
4. Add Vanilla and Almond Extract: Stir in the vanilla extract and almond extract (if using). These extracts add a lovely depth of flavor to the cheesecake. The almond extract is optional, but I highly recommend it for a festive Christmas flavor.
5. Add a Pinch of Salt: Finally, add a pinch of salt to balance the sweetness and enhance the other flavors. Mix until just combined.

Assembling and Baking the Cheesecake:

1. Pour Filling over Crust: Pour the cheesecake filling evenly over the cooled crust. Smooth the top with a spatula.
2. Swirl in the Cranberry Sauce: Drop spoonfuls of the cooled cranberry swirl over the cheesecake filling. Use a knife or skewer to gently swirl the cranberry sauce into the filling, creating a marbled effect. Be careful not to over-swirl, as this can muddy the colors.
3. Bake the Cheesecake: Bake the cheesecake in a preheated oven at 160°C (320°F) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. The jiggle is important! It means the cheesecake will be perfectly creamy once cooled.
4. Cooling Process: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps to prevent cracking. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
5. Chill the Cheesecake: Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set completely and develop its full flavor.

Decorating the Christmas Cheesecake (Optional):

1. Prepare Decorations: Before serving, you can decorate your cheesecake to make it extra festive. Gather your fresh rosemary sprigs, fresh cranberries, powdered sugar, and edible gold stars or sprinkles.
2. Arrange Rosemary and Cranberries: Arrange the rosemary sprigs and fresh cranberries on top of the cheesecake in a decorative pattern. You can create a simple border or a more elaborate design.
3. Dust with Powdered Sugar: Lightly dust the cheesecake with powdered sugar to create a snowy effect. This adds a touch of elegance and makes the decorations stand out.
4. Add Edible Gold Stars: Sprinkle edible gold stars or sprinkles over the cheesecake for a final touch of sparkle.
5. Serve and Enjoy: Slice the cheesecake into squares and serve chilled. Enjoy your delicious and festive Christmas Cheesecake Slab!

Conclusion:

This Christmas Cheesecake Slab is more than just a dessert; it’s a festive centerpiece, a conversation starter, and a guaranteed crowd-pleaser all rolled into one delicious, creamy, and utterly irresistible package. I truly believe this recipe is a must-try this holiday season, and here’s why: it’s surprisingly easy to make, even for novice bakers. The no-bake aspect takes away the stress of worrying about cracks or uneven baking, leaving you free to focus on the fun part – decorating! The creamy cheesecake filling is perfectly balanced with the crunchy biscuit base, and the festive toppings add that extra touch of Christmas magic that everyone will adore.

But the best part? It’s incredibly versatile! While I’ve suggested a specific combination of toppings to evoke that classic Christmas feel, feel free to get creative and customize it to your liking. Not a fan of cranberries? Swap them out for chopped cherries or candied ginger. Want to add a bit of boozy warmth? A splash of rum or brandy in the cheesecake filling will do the trick. You could even create different sections with varying toppings to cater to different tastes – a chocolate section, a fruit section, a nut section… the possibilities are endless!

Serving suggestions are just as flexible. This Christmas Cheesecake Slab is perfect as a show-stopping dessert at your Christmas dinner, but it’s also ideal for potlucks, holiday parties, or even a cozy night in with family. Cut it into squares for easy serving, or get fancy and use cookie cutters to create festive shapes. A dollop of whipped cream or a scoop of vanilla ice cream on the side adds an extra touch of indulgence. For a truly decadent experience, drizzle with melted chocolate or caramel sauce.

And don’t forget the drinks! This cheesecake pairs beautifully with a glass of chilled dessert wine, a cup of hot cocoa, or even a festive cocktail like a cranberry margarita. The richness of the cheesecake is perfectly balanced by the sweetness and acidity of these beverages.

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experiences! Seriously, imagine the look on your guests’ faces when you present this magnificent creation. It’s a guaranteed “wow” moment!

So, what are you waiting for? Gather your ingredients, put on your favorite Christmas tunes, and get baking (or rather, chilling!). I promise you won’t regret it. This Christmas Cheesecake Slab is a surefire way to spread holiday cheer and create lasting memories.

Once you’ve tried it, please, please, please come back and share your photos and feedback in the comments below. I’d love to see your creative variations and hear how much your family and friends enjoyed it. Did you add any special toppings? Did you try a different flavor combination? Did you make it for a specific occasion? I’m all ears! Your experiences will not only inspire me but also help other readers who are looking for inspiration and guidance. Let’s create a community of cheesecake lovers and spread the joy of baking (and eating!) together. Happy holidays, and happy baking! I hope this becomes a cherished tradition in your home, just as it has in mine.