Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: grease 18 holes of two 12 hole patty pans (round based pans). place each biscuit over the 18 holes of prepared pans. cook in a moderate oven, 180c, for about 5 minutes or until soft to touch. using the back of a teaspoon, gently press biscuits back into pan holes. cool in pans. beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth. divide lemon butter between biscuits. top with cream cheese mixture. refrigerate until firm. remove cheesecakes from pan, top with whipped cream. decorate as desired eg grated lemon rind, fresh mint leaves.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.