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 food processor or blender, combine cream cheese, sour cream, strawberries, honey, lemon juice and vanilla. process until smooth. use as a dip for fresh fruit, pound cake or as a spread for scones. variations: to make raspberry cheese dip, substitute 3/4 cup of fresh or frozen raspberries for the strawberries. for mango cheese dip, used chopped fresh mango and orange juice instead of the strawberries and lemon juice. for tangy lemon cheese dip, use 3 tbsp. of frozen lemon juice concentrate, 1 tsp. lemon rind, and 1 tbsp finely chopped fresh mint. omit the strawberries, lemon juice and vanilla. for ginger cheese dip, use 2 tbsp. minced crystallized ginger. omit the strawberries, lemon juice and vanilla.