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Baked raspberry & lemon cheesecake
- 200g digestive biscuits
- 75g butter , melted
- 600g full-fat soft cheese
- 250g golden caster sugar
- 150g tub natural yogurt
- 3 medium eggs
- finely grated zest 2 lemons , juice of 1
- 50g plain flour
- 200g raspberries
- icing sugar , to decorate
Directions:View on BBC Good Food
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