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Cranberry and Ricotta Cheesecake
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This pretty cheesecake uses fresh cranberries grown in the US. It is simple to make and the juicy cranberry topping contrasts beautifully with the creamy lemon filling.
This recipe uses gelatine and is, therefore, unsuitable for vegetarians.
Typical values per serving:
19.3% fat per serving
This recipe was first published in Sat Dec 01 00:00:00 GMT 2001.