Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: press crumbled lemon cookies into bottom and up on sides of a 9 or 10 inch springform pan. chill. preheat oven to 375 degrees. combine all of the filling ingredients into a bowl of an electric mixer; beat until smooth and fluffy (about 15 minutes). fold in 1 cup blueberries and blend lightly. add prepared filling onto crust. bake for 50-60 minutes, until set. after taking the cheesecake out, turn the oven temperature up to 475 degrees. mix topping ingredients together, using an electric mixer, and pour on top of cheesecake. bake for about 7 minutes. cool cheesecake, then refrigerate to keep it firm. garnish with fresh blueberries and lemon zest!

Target recipe: combine crumbs and margarine, press onto bottom of 9-inch springform pan. chill. soften gelatin in water, stir over low heat until dissolved. gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. blend in juice and peel. beat in marshmallow creme; fold in whipped topping. puree blueberries; fold into cream cheese mixture. chill until firm. garnish with additional frozen whipped topping, thawed, and lemon peel. variations: substitute neufchatel cheese for cream cheese. substitute strawberry slices for blueberries substitute raspberries for blueberries