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This show-stopping dessert will impress even the most discerning sweet tooth. The tart rhubarb curd rippled through creamy lemon baked cheesecake looks and tastes absolutely gorgeous.
PER SERVING (BASED ON 12) 550kcals, 43g fat (25.6g saturated), 6.6g protein, 32.1g carbs ?(21.6g sugars), 21.6g salt, 0.7g fibre
Leaving the cheesecake in the turned-off oven will allow it to cool more slowly ?and should therefore stop the surface from cracking.
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