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: with a mixer, beat 2 cups ricotta cheese until smooth. gradually beat in sugar and liqueur. add toasted almonds, orange peel, semi-sweet chocolate and mix well. with clean beaters, whip whipping cream with icing sugar until stiff peaks form. fold most of the whipping cream into the ricotta mixture, reserving enough to garnish the dessert. serve in 8 decorative dishes or in one large glass bowl. garnish with the reserved whipped cream. sprinkle with chocolate curls or sprinkles of desired or top with candied fruit. chill for at least 6 hours.