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: preheat oven to 350. in a large bowl, using an electric mixer, beat together cream cheese, tofu, egg substitute, sweetener, vanilla, and almond extract until smooth and creamy. in a small bowl, using an electric mixer, whip egg white substitute with cream of tartar until it forms stiff peaks. gently fold whipped egg whites into cream cheese mixture. coat a 8-inch square cake pan with cooking spray and pour in batter. place cake pan into a baking pan and pour hot water into baking pan until it reaches halfway up the sides of the cake pan. place in oven and bake for 30 minutes. let cool, then refrigerate for at least 4 hours.