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: blend together ricotta and cream cheese, and add sugar. beat in eggs , one at a time. add lemon juice, vanilla, cornstarch, flour, and butter and mix well. fold in sour cream. pour into buttered 10 inch springform pan. put cake in cold oven (do not preheat). heat oven @ 325 degrees and bake for 1 hour. turn oven off and leave cake in there for 2 hours. do not open the oven door during this time while its cooling. remove cake and finish cooling. wrap and refrigerate. cake is best the next day.