Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. bake at 350 degrees f., 10 minutes. combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. add eggs, one at a time, mixing well after each addition. blend chocolate into 1 cup batter. spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. bake at 450 degrees f., 10 minutes. reduce oven temperature to 250 degrees f.; continue baking 30 additional minutes. loosen cake from rim of pan; cool before removing rim of pan. chill.

Target recipe: heat 1-inch of canola oil in large saute pan, to 325 degrees f. in a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended. beat egg and milk together. place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture. brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed. place in oil and cook both sides until golden brown. let drain on paper towels for 2 to 3 minutes. dust with cinnamon and sugar. serve with whipped cream and raspberries, if desired.