Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.

Target recipe: set oven at 325 degrees f. combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan. crumble stilton into a bowl. add cream cheese and sugar, then beat with an electric mixer until well blended. beat in eggs, one at a time until smooth and creamy. add vanilla. stir in flour, sour cream and dry vermouth or lemon juice until well blended. pour cheese mixture over crust. bake in oven for 1 hour, or until firm. turn off heat and let cake cool in oven for 1 hour. cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate overnight. loosen cake from spring-form side with a narrow knife and remove side when ready to serve. (this cheese cake freezes well).