Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the graham cracker crumbs in a mixing bowl. add the lemon peel, melted butter and sugar. blend well. press the crumb mixture into the bottom and partly up the sides of a greased 8-inch springform pan and chill in freezer 10 minutes until set. preheat oven to 325 degrees f. drain the ricotta of liquid. place ricotta in a large bowl and beat in the sugar, eggs, cornstarch, lemon peel and candied citron. add the cream and marsala and mix until smooth. pour mixture over crumb crust. bake for 75 to 90 minutes or until filling is firm. turn oven off. prop door open and allow cheesecake to cool at room temperature. chill and garnish with almonds 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.