Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain peaches; set aside. in top of double boiler, combine 1/4 cup of sugar and gelatin. add egg yolks and beat until light and frothy. add salt and milk. cook over simmering water until mixture forms a custard thick enough to eat with a spoon. whirl ricotta in a food processor or blender until smooth. stir into custard mixture with lemon juice, peel and vanilla. in large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar. fold custard into egg whites. pour into 9-inch spring-form pan. arrange peaches cut side down. cover and refrigerate at least 4 hours. unmold. crush gingersnaps and sprinkle on top of cake.

Target recipe: heat oven to 350. line the outside of an 8" springform pan with tin foil. combine crust ingredients, press onto bottom and up sides of the pan. bake 12 minutes, cool on a wire rack. meanwhile in a processor or blender mix ricotta and cream cheese until smooth. add eggs, one at a time, blend. add remaining ingredients, blend until well mixed. pour into crust. bake in a roasting pan filled half way with boiling water for 1 hour. cool in oven 30 minutes then remove to wire rack and cool. place in refrigerator to chill.