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Pink lemonade is made with raspberries and, of course, lemons, making it the perfect flavour combo for a light and summery baked cheesecake. If you can't find lemon shortbread, add the finely grated zest of an extra lemon to crushed, all-butter shortbread biscuits instead. Make this the day before it's needed, or even 2 to 3 days before and keep chilled for the best texture and flavour. See method
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