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: press dry curds through a metal sieve using a heavy duty wooden spoon. cream butter, vanilla and sugar, then combine with cheese. beat egg yolks and egg together, blend into cheese/butter mixture, and stir in remaining ingredients. line 2 500 gram size clay flower pots with a double thickness dampened cheese cloth. fill containers with cheese mixture, pressing firmly. cover with dampened cheese cloth and small plate with a heavy weight on top. place each cheese cake in a pie plate (to catch milky drippings) in the fridge and allow to drain for at least 24 hours (48 hrs even better). unmold each cake, removing all cheese cloths. replace in fridge until ready to serve. decorate with strawberries cut in half just before serving, if desired.