Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: butter and flour a 9" spring form pan. finely zest lemon and orange (i use a micro planer) and set aside. juice lemon and orange and set aside. (i used a lemon/orange a friend brought back from florida -- if you have one, use it!). in a large bowl, combine ricotta and zest and whisk until smooth. sift in sugar and flour and mix. add cream and vanilla and mix. whisk in eggs one at a time. pour into prepared pan. bake at 325°f for 1 1/2 - 2 hours, or until knife comes out clean. turn off oven, open door and let rest in oven for 30 minutes. remove spring form and refrigerate for at least 2 hours. i brought mine up to room temperature before serving.

Target recipe: preheat the oven to 325 degrees f. press the cottage cheese through a sieve. in a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. blend until the mixture is light and fluffy. add the cream cheese, cottage cheese and cornstarch and blend well. in another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. leave the cake in the oven to cool for 2 hours then chill.