Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat oven to 350 degrees crust: stir together graham cracker crumbs and sugar. mix in butter thoroughly and press into a 9" springform pan. bake 10 minutes. cool reduce oven temperature to 300 degrees filling: beat cream cheese in large mixing bowl. gradually add sugar, beating until fluffy. add lemon peel and vanilla beat in eggs one at a time. pour into shell. bake 1 hour or until center is firm. cool to room temperature and then spread with the strawberry glaze. chill 3 hours. glaze: blend sugar and cornstarch together in a small saucepan. stir in water and strawberries. cook, stirring constantly, until the mixture thickens and boils. boil and stir for 1 minute. cool thoroughly before spreading over cheesecake.

Target recipe: heat oven to 350°f. mix flour and powdered sugar in medium bowl. cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. press firmly and evenly in bottom of ungreased 13x9-inch pan. bake 15 minutes. beat cream cheese in medium bowl with electric mixer on medium-high speed until smooth and fluffy. beat in granulated sugar and eggs. stir in raspberries (with syrup). spread cream cheese mixture over baked crust. bake 20 to 25 minutes or just until center is set. cool completely, about 1 hour. cover loosely and refrigerate about 4 hours or until firm. for bars, cut into 6 rows by 6 rows. garnish with fresh raspberries. store covered in refrigerator.