Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325 degrees. mix graham cracker crumbs, 1/4 cup of the sugar and the butter. reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan. set aside. beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. add sour cream; mix well. stir in lemon peel and juice. add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour over crust; sprinkle with reserved 1/4 cup crumb mixture. bake 40 minutes or until center is almost set. refrigerate at least 4 hours or overnight. store in refrigerator.

Target recipe: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.