Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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: combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. place in a 9 inch springform pan and spread evenly across the bottom. refrigerate 30 minutes to chill. preheat oven to 325 degrees. in a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. add remaining 1 cup honey, vanilla and flour. beat until smooth. fold in lemon peel and almonds. pour mixture into chilled crust and scatter pumpkin seed on top. bake for 1 hour or until just firm and lightly colored on top. turn oven off, open door, and leave cake inside to cool for 30 minutes. remove from oven, refrigerate, and chill for 2 hour to overnight before serving.