Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.

Target recipe: heat oven to 350. grease 9 x 1 1/2" pie plate. dissolve coffee in kahlua. beat with remaining base ingredients on high speed 2 minutes, scraping the bowl frequently. pour into pie plate. bake about 35 minutes or until center is firm and puffed. cool 5 minutes (top will be cracked). mix chocolate topping: chocolate, powdered sugar, and kahlua. stir in sour cream and vanilla. spread chocolate topping carefully over cheesecake. refrigerate at least 3 hours.