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This baked cheesecake recipe combines classic British favourite rhubarb with fresh, juicy orange.
PER SERVING (BASED ON 16) 564kcals, 39.9g fat (23.9g saturated), 5.9g protein, 48.7g carbs,
37.8g sugar, 0.8g salt
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Loved this cheesecake but it takes a long time to prepare as there's lots of stuff to do. I used gingernut biscuits instead of digestives and really thought this worked well. I'd make it again for sure.
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