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: in a bowl, combine wafer crumbs, melted butter and lemon peel. press onto the bottom of a 9-inch springform pan. bake at 325 degrees for 12-14 minutes; cool. for the filling: in a large mixing bowl, beat cream cheese and ricotta until smooth. combine sugar and cornstarch; add to cheese mixture, and beat well. add in eggs and half and half cream, beating on low speed, just until combined. pour mixture into crust. place the pan on a baking sheet. bake at 325 degrees for 70-80 minutes, or until center is almost set. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen. cool 1 hour at room temperature. refrigerate overnight. remove the sides of pan. garnish with more lemon if desired.