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: do not preheat the oven. butter the sides and bottom of a 10 inch spring form pan. blend the cheeses. add sugar to the cheese mixture and mix well. beat in the eggs one at a time. add the vanilla, lemon juice corn starch, and butter and blend well. fold-in the sour cream. pour the batter into the prepared spring form pan. place the pan in a cold oven and cook at 325° for one hour. do not open the door during cooking. once the cooking time is up, turn off the oven and let the cheese cake cool in the oven for at least two hours. use your favorite topping. i like fresh strawberries or canned light cherry pie filling.