Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pre-heat oven to 350 degrees crust: stir together graham cracker crumbs and sugar. mix in butter thoroughly and press into a 9" springform pan. bake 10 minutes. cool reduce oven temperature to 300 degrees filling: beat cream cheese in large mixing bowl. gradually add sugar, beating until fluffy. add lemon peel and vanilla beat in eggs one at a time. pour into shell. bake 1 hour or until center is firm. cool to room temperature and then spread with the strawberry glaze. chill 3 hours. glaze: blend sugar and cornstarch together in a small saucepan. stir in water and strawberries. cook, stirring constantly, until the mixture thickens and boils. boil and stir for 1 minute. cool thoroughly before spreading over cheesecake.

Target recipe: cream together sugar and cream cheese until light and fluffy. add eggs one at a time. mix well until most of the lumps are removed. line a mini cupcake pan and fill each well 2/3rds full. bake in the oven for 25 minutes (or until done). cheesecakes will sink when done. remove and let cool for at least 8 hours. sour cream frosting: mix together sugar, sour cream and vanilla. place a dollop of frosting on each cheesecake. then add a cherry (or other fruit topping). keep refrigerated until ready to serve.