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: in a bowl, combine almond meal, sugar, and melted coconut oil and mix well. put the mixture on the bottom of a 7-inch springform pan. store in the freezer until the cheesecake filling is ready. preheat the oven to 350°f/180°c degrees. in a blender, place 5 strawberries, yogurt, almond milk, sugar and flour and blend well. pour in the springform pan. bake for about 45 minutes. the cheesecake is still soft when you take it out of the oven, but it will get firm. when the cheesecake has cooled down, cover and store in the refrigerator overnight. remove the springform pan and transfer the cheesecake to a serving dish. garnish with strawberries and powdered sugar. infuse love into the cheesecake, slice and serve!