Chocolate Cherry Cheesecake

We made this for Christmas this year. It is a delicious and satisfying dish and a crowd pleaser! It keeps well in the fridge.

The cheesecake recipe comes from my original Wild Yeast and Sugar Pie blog.

Cheesecake Recipe

2/3 cup lemonade
1/2 cup sugar
1 tbs of gelatine
250g cream cheese
1 tsp of vanilla extract or 1/2 tsp of vanilla paste
1 cup whipped cream
1 kingsized block of dark chocolate (I use Whittakers Dark Ghana with

72% cocoa solids)
420g can berries
1 packet of malt biscuits
100g melted butter
8 inch spring cake tin

Stir lemonade, sugar and gala tine together in a pot over a low heat until dissolved. Leave to cool.
Crush malt biscuits and mix in melted butter. Press into the base of the tin.
Cream cream cheese, rind and vanilla.
Beat in cooled gelatine mixture and cool until partially set. I don't always wait for this but I do allow time overnight for it to fully set.
Fold in whipped cream, melted chocolate
and well drained fruit.
Pour into crumb base and leave in fridge until set.