Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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.

Target recipe: preheat oven to 325 degrees. mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. grease the bottom and sides of 9-inch spring-form pan. pour in mixture and bake in preheated oven for 1 hour and 5 minutes. turn off oven and allow pan to remain in the oven for 1 more hour. remove and let cheesecake cool to room temperature before you refrigerate. refrigerate overnight. may also be frozen for up to 4 months.