Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: crust. process all the nuts, dates and cinnamon until pasty. sprinkle springform with coconut so it wont stick to the bottom. press the nutty paste onto it. filling. blend all ingredients for the filling in processor until smooth. add water (up to 1/2 cup) to obtain consistency. adjust to taste and pour onto crust. place in freezer until firm. defrost for 1 hr in fridge before serving (mix favorite berries with a bit of agave for sauce).

Target recipe: butter and flour a 9" spring form pan. finely zest lemon and orange (i use a micro planer) and set aside. juice lemon and orange and set aside. (i used a lemon/orange a friend brought back from florida -- if you have one, use it!). in a large bowl, combine ricotta and zest and whisk until smooth. sift in sugar and flour and mix. add cream and vanilla and mix. whisk in eggs one at a time. pour into prepared pan. bake at 325°f for 1 1/2 - 2 hours, or until knife comes out clean. turn off oven, open door and let rest in oven for 30 minutes. remove spring form and refrigerate for at least 2 hours. i brought mine up to room temperature before serving.