Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar and margarine. press rounded measuring tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. bake at 325 degrees f for 5 minutes. combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. blend in egg; pour over crust, filling each cup 3/4 full. bake at 325 degrees f for 25 minutes. cool before removing from pan. chill. top with garnishes just before serving. make ahead: wrap chilled cheesecakes individually in plastic wrap; freeze. let stand at room temperature 40 minutes before garnishing and serving.

Target recipe: combine crumbs, butter, and 1 tsp sugar. press into bottoms of two 6-oz custard cups. in a small bowl, beat egg white to soft peaks. gradually add 2 tbsp sugar, beating until stiff peaks form. beat togeether cream cheese and liqueur. fold half of egg mixture into cream cheese mixture, and return to rest of egg mixture in bowl. fill the prepared custard cups with the cream cheese mixture, and bake at 350f for 15 minutes (cakes will puff, then fall when removed from oven). cool in cups, then loosen sides with a knife and invert onto plates. cover and chill. drizzle with additional coffee liqueur if desired, and serve.