Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 350°f to prepare crust, combine crumbs, butter and sugar in medium bowl. press crust onto bottom and 1 inch up the sides of a 9-inch springform pan. bake 10 minutes or until set. cool before filling. to prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer. add lemon zest and vanilla; mix well. add eggs one at a time, mixing on low speed just until blended. pour filling into crust. bake for 1 hour or until cake is almost set. run a knife around rim of pan to loosen cheesecake. cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight. to serve, remove springform side and slice. dust with confectioners’ sugar and garnish with lemon slices.

Target recipe: preheat the oven to 325 degrees f. press the cottage cheese through a sieve. in a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. blend until the mixture is light and fluffy. add the cream cheese, cottage cheese and cornstarch and blend well. in another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. leave the cake in the oven to cool for 2 hours then chill.