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: in a bowl, combine wafer crumbs, melted butter and lemon peel. press onto the bottom of a 9-inch springform pan. bake at 325 degrees for 12-14 minutes; cool. for the filling: in a large mixing bowl, beat cream cheese and ricotta until smooth. combine sugar and cornstarch; add to cheese mixture, and beat well. add in eggs and half and half cream, beating on low speed, just until combined. pour mixture into crust. place the pan on a baking sheet. bake at 325 degrees for 70-80 minutes, or until center is almost set. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen. cool 1 hour at room temperature. refrigerate overnight. remove the sides of pan. garnish with more lemon if desired.