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: preheat oven to 350°f grease 12 muffin cups or line with paper muffin liners. beat together cream cheese and sugar until smooth, set aside. in a large mixing bowl, combine flour, baking powder and salt. in a separate bowl, beat together egg, milk, brown sugar, margarine or butter, lemon zest and vanilla extract. stir egg mixture into dry ingredients, stirring just until moistened. spoon half of batter into muffin cups. top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. spoon remaining muffin batter on top. bake in preheated oven for 20 minutes, or until golden. cool in pan for 5 minutes, then remove muffins and cool on rack. store in airtight container.