1. Place the fruit, stout and treacle in a bowl, stir and refrigerate, covered, overnight. Drain. 2. Combine the biscuit crumbs, cinnamon and butter and press into the base of a greased 20cm (8”) springform pan & chill. 3. Beat the cream chesse, sugar and extra cinnamon using an electric mixer until smooth. Add gelatine mixture and lemon juice and beat until well combined. Fold in the drained fruit and whipped cream. 4. Pur the mixture into prepared base and smooth over with a spatula. Chill for 4 hours or until set. 5. Serve cheesecake slices topped with extra cream and a sprinkle of cinnamon. ---------------------------------------------------------------------------
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