Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees f. grease an 9-inch springform pan. mix together cracker crumbs, melted butter, dark brown sugar and ground ginger; press onto bottom of pan; set aside. in a blender or food processor, process the remaining ingredients until well-blended and smooth; pour into prepared pan. place a pan of hot water on the bottom rack of the oven (this prevents the cake from cracking). bake the cake in the centre for 45-60 minutes or until set. chill before serving.

Target recipe: drain peaches; set aside. in top of double boiler, combine 1/4 cup of sugar and gelatin. add egg yolks and beat until light and frothy. add salt and milk. cook over simmering water until mixture forms a custard thick enough to eat with a spoon. whirl ricotta in a food processor or blender until smooth. stir into custard mixture with lemon juice, peel and vanilla. in large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar. fold custard into egg whites. pour into 9-inch spring-form pan. arrange peaches cut side down. cover and refrigerate at least 4 hours. unmold. crush gingersnaps and sprinkle on top of cake.