Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.

Target recipe: in a mixing bowl, combine cream cheese, sugar and gelatin; mix well. add half-and-half, lemon juice and the extracts; beat until smooth. fold in whipped cream. stir in enough milk to measure 1 gallon. add food coloring if desired. freeze in batches according to manufacturer's directions. refrigerate extra mixture until it can be frozen. allow to ripen in the ice cream freezer or firm in refrigerator freezer 2-4 hours before serving. remove from freezer 10 minutes before serving.