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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.
Serves: 6
This recipe uses gelatine and is, therefore, unsuitable for vegetarians.
Typical values per serving:
Energy |
3167.288kJ 757.0kcal |
---|---|
Fat | 49.0g |
19.3% fat per serving
This recipe was first published in December 2001.
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