Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.

Target recipe: for the crust: cream butter, sugar, and egg; add flour. spread in the bottom of a 9" spring form pan and bake for 5 minutes at 450, remove and cool slightly. for the filling: cream the cream cheese, add sugar slowly, and vanilla. cream in eggs one at a time, add milk and flour. pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.). cool to room temp, then refrigerate until chilled. serve cold. note: my mom just tosses all of the ingredients into the mixer at once, but i think it comes out creamier if you mix them as listed.