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: combine the rice flakes, butter, sugar and almonds. press into the base of a 22cm lined spring-form pan and bake at 180ºc for 15 minutes, and allow to cool. toss together the strawberries, vinegar and icing sugar. set aside for 10 minutes, stirring occasionally. drain the strawberries, reserving the liquid. beat the cream cheese and sugar until smooth. add the eggs, lemon juice and almond meal. pour over the prepared crust, top with sliced strawberries and bake at 160ºc for 50 minutes. allow to cool in the oven with the door ajar. heat reserved liquid over a low heat in a small saucepan until reduced by half. brush syrup over cooled cheesecake.