Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 325 degrees. butter an 8-by-3-inch round cake pan and dust with ground almonds; set aside. in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cream, and sugar until smooth. add eggs, and beat until incorporated. beat in zests and vanilla. pour into prepared pan, and place in a large roasting pan. transfer to oven rack, and carefully add enough boiling water to the roasting pan to come two-thirds up the side of the cake pan. bake until firm, about 2 hours, adding more boiling water if necessary. turn off the oven; keep the oven door ajar using a wooden spoon. let cake cool completely in the oven. transfer to refrigerator and chill overnight. invert onto a plate; serve.

Target recipe: layer half of cracker mixture (crackers and sour cream, may have to add some butter to bind) in bottom of 9-inch spring pan. blend all other ingredients in blender; pour into pan. refrigerate at least 24 hours. top with remaining crumbs. garnish with olive slices, pimiento and parsley. serve with rye or pumpernickel rounds.