Christmas Cake – my Christmas Variation of Cheesecake

Christmas cake recipe picture
Christmas cake with cinnamon cherries and a caramel crust, served on a wooden plate.

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

In my kitchen today I will show you my special Christmas Cake recipe. Based on cheesecake this is an elegant Christmas cake in a modern way. Today I have one wish free and… through trial and error and long consideration I have come to this fantastic result: The fulfillment of three wishes instead of just one. First: A Christmas cake thanks to speculoos and a Christmas cherry with cinnamon. – Secondly, a reminder of my favourite dessert, crème brûlée. – Three, my absolute favorite, cheesecake. So I can enjoy Christmas, because what has been baked with love and inspiration not only delights my palate, but also opens my heart I wish you much joy in baking and good luck!
NY Cheesecake with strawberries
Cheesecake recipe from New York. You can recognize this wonderful cake by the white color.
I show you the wonderful original cheesecake recipe from New York in another article. © Food photographer Thomas Sixt

1. The Preparation for the Cake

Our Christmas cake is baked as a cheesecake in a water bath. It’s the only way to make it perfect!
So we enter the race with a 28cm springform pan, a deep oven tray, aluminium foil and 1/2 l water.
Cake in a water bath
Pour the baking sheet in the oven with the cake pan over the water.
Baking tray in the oven with cake tin while pouring water. We coat our closed springform pan well and luxuriantly at the bottom edge with aluminium foil. Water must not penetrate! As a clever baking fox, I crimp a forearm length of foil and place it on the deep oven tray as a cake tray base. I do not feel like having a cake foot bath. I adjust my filled springform pan on the aluminium foil in the baking tray according to my eyes. For this I don’t need a spirit level 🙂 Then I preheat my oven at 180° C. I don’t want to pour the water into the deep oven tray until my springform pan is completely filled. Therefore we take the next steps…

2. Preparation Cake Base

Here’s some great news for you: Preparing the cake base is a breeze! All you need is speculoos, some butter and salt. The speculoos are best finely chopped. This works well with a mortar or a food processor that can do this. Add the butter in liquid form and add a pinch of salt. Pour everything into the greased springform pan and press it flat on the bottom. You are already through 🙂
Chop up the biscuits for the cake base
Chop up the biscuits for the cake base.
Crush the biscuits for the cake base.

3. Prepare Filling for Christmas Cake

Now comes the next step in our baking pleasure: The delicious cheesecake filling. So here… What do we need: Mix everything finely with a hand mixer. Then it can be poured into the mould to form the base.
Pour the filling in high format
Portrait format picture, pour the stirred filling into the cake pan.
Pour the mixed filling into the cake tin.

4. Baking and Waiting Time

Now we need heavenly patience: Baking in a water bath only works at a low temperature in the oven (approx. 120-140° ‘C’ top/bottom heat). That is why it takes a good 90 minutes. Afterwards the kitchen cools down and has to be put in the fridge for about 6 hours.

5. Caramelize Christmas Cake

All the time I am looking forward to this part of our baking story: the caramelisation of the cheesecake after baking and cooling down. Now, once again in order of repetition:
Caramelize pieces of cake with sugar
Caramelize the pieces of cake with sugar.
Caramelise the cake pieces with sugar.

6. Prepare Cherry Garnish

I love this combination of a sweet, creamy cake and a fruity side dish. I find cherries with cinnamon to it fine and Christmassy. Of course my cherries come across a little thickened like a sauce with lots of cherries in it. This is simply rounder and more beautiful in taste.
Cherry compote
Mix the cherries with the boiled down cherry juice and serve.
Cherries mixed with cinnamon and boiled cherry juice as a fruity Christmas cake side dish. So beautifully arranged our great Christmas cake becomes an eye-catcher…
Christmas cake arranged portrait format
Christmas cake served with cherries and a caramel crust
Christmas cake arranged with cherries and caramel crust

7. Recipe Christmas Cake

For your Christmas bakery I will now show you the recipe with all steps and pictures. If you have any questions, feel free to contact me using the comment function at the bottom of the page.

Christmas Cake

Prepare Christmas cake step by step with the instructions of cooking professional Thomas Sixt.

Servings 8
Calories 971
Total Time 120 Min.
Kirschkuchen lecker selber backen, die feine Kirschtarte mit Mürbeteig ist hierfür genau richtig. Mit vielen Schritt für Schritt Fotos begleite ich Dich in Deiner Backstube. Gutes Gelingen!

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Christmas cake recipe picture
Christmas cake with cinnamon cherries and a caramel crust, served on a wooden plate.

Preparation Time

30 Min.

Cook Time

90 Min.



220 g speculoos (finely crushed)
1 pinch Salt (I use primal salt or Himalayan salt)
75 g butter (melted)


900 g cream cheese (I take original Philadelphia)
300 g Sugar (fine brown sugar)
30 g starch
2 tsp vanilla extract (I recommend the liquid vanilla extract)
2 pc eggs
175 ml Cream (fresh whipped cream)
1/2 pc lemon, peel and juice (I use an organic lemon)

Für das Karamellisieren

4 tbs brown sugar


100 g pickled morello cherries and juice (out of glass)
6 tbs Sugar
1-2 pinches cinnamon


Preparation water bath

Baking sheet and water bath
Place the cake tin in a deep baking sheet and prepare the water.

Preheat the oven to 180° C

Grease a 28 cm diameter springform pan well with butter.

Wrap the springform pan well with aluminium foil and prepare it waterproof for a water bath in the deep oven tray.

Cake base

Chop up the biscuits for the cake base
Chop up the biscuits for the cake base.

Crush the speculoos with a mortar and crush it finely.

Melt the butter
Butter when melting in the pot

Melt the butter.

Mix the biscuit crumbs with the butter
Mix the biscuit crumbs with the butter. This creates a simple cake base.

Mix the speckulatius crumbs, butter and a pinch of salt together.

Put the biscuit crumbs in the cake pan
Put the butter biscuit crumbs in the buttered cake tin.

Pour the resulting short pastry into the mould and press it firmly flat against the base.

Prepared cake pan
Cake pan with cake base and wrapped in aluminum foil.

Put the filled springform pan aside for the next steps.


Add eggs to the cake filling
Add the eggs to the cake filling.

Put cream cheese, cream, eggs, sugar in a bowl.

Prepare the cake filling
For the cake filling, put the cream cheese, lemon zest, vanilla sugar and starch in a bowl.

Add starch, liquid vanilla extract, lemon juice and lemon rubbing and mix.

Pour the cake filling
Pour the prepared cake filling into the cake pan.

Pour the filling compound into the springform pan.

Smooth out the filling
Spread the poured cream cheese filling in the mold.

Spread the mixture on the cookie dough.

Cake in a water bath
Pour the baking sheet in the oven with the cake pan over the water.

Reduce the oven temperature (top and bottom heat) to 120-140° C

Place the springform pan in the deep oven tray. Pour 1/2 l water on it. The cake should be well protected by the aluminium foil in the tin.

Bake the cake in a water bath for a good 90 minutes or let it set.

Let the cake cool down after baking and put it in the refrigerator for about 6 hours.

Caramelize cake

Caramelize pieces of cake with sugar
Caramelize the pieces of cake with sugar.

Sprinkle the well-cooled cake with 3-4 tablespoons of brown sugar and caramelise with the Crème Brulee burner until a light brown, crisp thin crust is formed.

Prepare cherries

Put the cherries on a sieve
Sieve the cherries from the glass and collect the cherry juice.

Place the pickled cherries in a sieve. Collect the juice. Place the drained cherries separately.

Cherry compote
Mix the cherries with the boiled down cherry juice and serve.

Put the cherry juice with cinnamon and sugar in a saucepan or casserole on the stove and let it simmer at low temperature for about 20 minutes. – Optionally you can also add 1-2 tablespoons of rum.

Then pour the boiled and thickened juice back over the cherries.


Christmas cake emotion picture
The Christmas cake comes fluffy with crispy caramel on the table and fork.

Arrange the freshly caramelized cake pieces with the cherries decoratively and serve.

Bon appetit!


8. Calories (kcal) Cherry Cake, the Nutritional Values at a Glance

9. More Recipe Ideas…

with cherries:
Cherry pie with puff pastry
Simple cherry gratin

cakes and pies:
Lemon muffins
Apricot tart with puff pastry
Apricot cake with shortcrust pastry – Apricot tart french style

Tarte recipe from cookie dough

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