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: do not preheat the oven. butter the sides and bottom of a 10 inch spring form pan. blend the cheeses. add sugar to the cheese mixture and mix well. beat in the eggs one at a time. add the vanilla, lemon juice corn starch, and butter and blend well. fold-in the sour cream. pour the batter into the prepared spring form pan. place the pan in a cold oven and cook at 325° for one hour. do not open the door during cooking. once the cooking time is up, turn off the oven and let the cheese cake cool in the oven for at least two hours. use your favorite topping. i like fresh strawberries or canned light cherry pie filling.