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: mix flour, sugar, baking powder, non-fat dry milk, pink himalayan sea salt and strawberry gelatin in a stand mixer with a paddle attachment on low. add water, vanilla, vegetable oil, eggs and mix until incorporated. scrape bowl in between mixing. fill greased, parchment paper-lined, and lightly flour-dusted cake pan(s) about 1⁄2 way full with the batter. evenly spot teaspoon-full increments of strawberry jam on top of the batter in the cake pans. swirl jam with a toothpick or skewer. bake at 350 f, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.