Baked raspberry lemon cheesecake
Ingredients
- 200g digestive biscuit
- 75g butter, melted
- 600g full-fat soft cheese
- 250g golden caster sugar
- 150g tub natural yogurt
- 3 medium egg
- finely grated zest 2 lemons, juice of 1
- 50g plain flour
- 200g raspberry
- icing sugar, to decorate
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