Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.

Target recipe: blend together ricotta and cream cheese, and add sugar. beat in eggs , one at a time. add lemon juice, vanilla, cornstarch, flour, and butter and mix well. fold in sour cream. pour into buttered 10 inch springform pan. put cake in cold oven (do not preheat). heat oven @ 325 degrees and bake for 1 hour. turn oven off and leave cake in there for 2 hours. do not open the oven door during this time while its cooling. remove cake and finish cooling. wrap and refrigerate. cake is best the next day.