Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 350. line the outside of an 8" springform pan with tin foil. combine crust ingredients, press onto bottom and up sides of the pan. bake 12 minutes, cool on a wire rack. meanwhile in a processor or blender mix ricotta and cream cheese until smooth. add eggs, one at a time, blend. add remaining ingredients, blend until well mixed. pour into crust. bake in a roasting pan filled half way with boiling water for 1 hour. cool in oven 30 minutes then remove to wire rack and cool. place in refrigerator to chill.

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.