Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325. sprinkle crumbs on bottom of 9" springform pan. process ricotta until smooth in food processor. add yogurt cheese, egg whites, sugar, cocoa, flour and vanilla. process just until well blended. pour over crumbs. bake 50 minutes or until edges are set. turn off oven. leave in oven with door ajar for 1 hour. remove from oven. cool. refrigerate until thoroughly chilled. yogurt cheese: line a non rusting colander or sieve with double thickness cheesecloth. place yogurt in colander over a deep bowl. refrigerate until liquid no longer drains from yogurt -- about 24 hours. discard liquid.

Target recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.