Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. next add the sour cream, flour, vanilla, pineapple and juice. beat egg whites addding pinch of cream of tartar (i use a 1/4 teaspoon) beat until stiff, then fold into batter. prepare 10 inch springform pan. grease and sprinkle graham cracker crumbs on bottom and sides of pan. put batter in prepared pan. place pan in a pan of water. (i use a large roasting pan with about an inch or two of water). bake at 350 for 50 minutes. then turn off oven and leave door halfway opened for 1 hour. after 1 hour remove cake from oven.

Target recipe: let cream cheese, sour cream, butter and eggs stand at room temperature for approximately 1 hour. blend cream cheese, butter and sour cream together, then add the cornstarch, sugar, vanilla, and lemon juice. beat on"whip" speed until very well blended. beat in one egg at a time until the entire mixture is very smooth. pour mixture into a greased 9 1/2 inch spring pan. place pan into a large roasting pan half filled with water. bake at 375 degrees for one hour or until top is golden brown. turn off oven and let cake cool with oven door open for one hour. let stand at room temperature for two more hours and then cover and refrigerate for at least six more hours.