Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs and butter, press into buttered spring form pan, bottom and sides. beat cream cheese until fluffy. gradually blend in sugar, lemon juice, vanilla, and salt. add eggs one at a time, beating well after each. pour filling into crumb crust. bake at 325 until set (for about an hour). while cheesecake is baking, combine sour cream, sugar, and vanilla, spoon over top of cooked cheesecake. bake 10 mins longer. cool in oven. chill for several hours before serving. top with cherries, strawberries, or leave it plain.

Target recipe: beat cream cheese, sour cream, and butter until smooth. mix in sugar, corn starch, vanilla, and lemon juice. beat in eggs one at a time. pour the mixture into a springform pan. place the springform pan into a larger pan. add water in the larger pan to halfway up the springform pan. bake at 375 degrees for 1 hour. turn off the oven, open the oven door and let the cheesecake cool for one hour. remove the cheesecake from the oven and cool another hour. the top of the cheesecake should be slightly brown and cracked. refrigerate at least 6 hours before serving.