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: mix all crust ingredients together by hand until crumbly. press evenly into spring-form or 9 and #8243; pie pan. bake at 450 degrees for 5 minutes. preheat oven to 325 degrees. blend all ingredients in food processor or blender until smooth. pour into baked pie shell. the batter should be thick like custard. bake for 1 hour. once timer has sounded, turn oven off and leave cheesecake in oven for another hour. chill overnight, or at least 6 hours, and serve plain or top with favorite topping.