Rhubarb and lemon baked cheesecake
- April 2012
- Serves 10-12
- Takes 45 min to make, 65 min to cook, plus cooling and chilling
This show-stopping rhubarb and lemon cheesecake recipe looks, and tastes, absolutely gorgeous.
- 43g (25.6g saturated)
- 32.1g (21.6g sugars)
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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