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: preheat oven to 400 degrees. spray 9-inch springform pan with nonstick cooking spray. add graham cracker crumbs; shake to coat pan evenly. set aside. combine pumpkin and ricotta cheese in food processor or blender; process until smooth. add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth. pour mixture into prepared pan. bake 15 minutes. reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. turn off oven; leave cheesecake in oven with door closed for 1 hour. remove from oven; cool completely on wire rack. remove sprinform pan side. cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.