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Baked Lemon, Lime Cheesecake

 What you need: For the Base 2 1/2 cups Uncle Toby's Traditional oats 1/2 cup of almond meal 100gs melted butter 3 tablespoons of honey For the filling 250g tub mascarpone 600g cream cheese at room temperature 2 eggs,(80g)  plus 2 yolks zest 2 lemons, juice of 1 zest  1 lime, juice of 1/2 4 tbsp plain flour 175g caster sugar ( just over 3/4 of a cup) I used  just under 1/4 a cup and it turned out fine. if your worried about the amount of sugar  For the topping: 1 cup sour cream ½ teaspoon vanilla essence 3 teaspoons lemon juice 4 tablespoon icing sugar nutmeg for sprinkling handful raspberries What to do:  1. Heat oven to 185C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. 2. Mix the ingredients for the base really well. Press into the tin. Bake for about 7 mins until it starts to brown, remove and let cool. 2.  Use an electric beater on a low med speed and mix  all the other ingredients in a large bowl u

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