Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: crumble the biscuits in a processor. melt the margarine in a pan over a low heat and add the syrup. remove from the heat and stir in the biscuit crumbs. press the mixture in a dish approximately 6 or 7" (depending on how thick you like your base). cream the cheese in a processor. stir in the condensed milk (to taste) and add the vanilla essence. add the lemon juice and rind. beat the mixture until smooth. pour onto the base and freeze for at least a couple of hours. remove from the freezer approximately 20 mins before serving.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.