Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the graham cracker crumbs in a mixing bowl. add the lemon peel, melted butter and sugar. blend well. press the crumb mixture into the bottom and partly up the sides of a greased 8-inch springform pan and chill in freezer 10 minutes until set. preheat oven to 325 degrees f. drain the ricotta of liquid. place ricotta in a large bowl and beat in the sugar, eggs, cornstarch, lemon peel and candied citron. add the cream and marsala and mix until smooth. pour mixture over crumb crust. bake for 75 to 90 minutes or until filling is firm. turn oven off. prop door open and allow cheesecake to cool at room temperature. chill and garnish with almonds before serving.

Target 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.