Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325. sprinkle crumbs on bottom of 9" springform pan. process ricotta until smooth in food processor. add yogurt cheese, egg whites, sugar, cocoa, flour and vanilla. process just until well blended. pour over crumbs. bake 50 minutes or until edges are set. turn off oven. leave in oven with door ajar for 1 hour. remove from oven. cool. refrigerate until thoroughly chilled. yogurt cheese: line a non rusting colander or sieve with double thickness cheesecloth. place yogurt in colander over a deep bowl. refrigerate until liquid no longer drains from yogurt -- about 24 hours. discard liquid.

Target recipe: drain peaches; set aside. in top of double boiler, combine 1/4 cup of sugar and gelatin. add egg yolks and beat until light and frothy. add salt and milk. cook over simmering water until mixture forms a custard thick enough to eat with a spoon. whirl ricotta in a food processor or blender until smooth. stir into custard mixture with lemon juice, peel and vanilla. in large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar. fold custard into egg whites. pour into 9-inch spring-form pan. arrange peaches cut side down. cover and refrigerate at least 4 hours. unmold. crush gingersnaps and sprinkle on top of cake.