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1
make the crust In a small saucepan, melt the butter with the sugar over moderately low heat, stirring, until the sugar dissolves, about 4 minutes.
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2
In a medium bowl, mix the graham cracker crumbs with the salt, ginger and cinnamon.
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3
Stir in the melted butter until the crumbs are evenly moistened.
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4
Press the crumbs evenly over the bottom and up the side of a 9-inch fluted tart pan.
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5
Cover with plastic wrap and refrigerate until well chilled, about 1 hour.
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6
make the filling In a large bowl, using a handheld electric mixer, beat the ricotta with the cream cheese, agave nectar, lemon zest, lemon juice, salt and ginger just until smooth.
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7
Using a spatula, spread the filling in the chilled crust.
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8
Cover with plastic wrap and refrigerate until well chilled, about 2 hours.
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9
meanwhile, prepare the toppings In a medium bowl, toss the strawberries with the sugar and lemon juice.
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10
Let stand at room temperature, stirring once or twice, until the berries are juicy and slightly softened, about 30 minutes.
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11
meanwhile, prepare the toppings In a small saucepan, toast the caraway seeds over moderate heat until fragrant, about 1 minute.
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12
Transfer to a mortar and lightly crush the seeds.
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13
Return the caraway seeds to the saucepan and add the honey.
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14
Warm the honey over moderately low heat for 10 minutes.
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15
Strain the honey into a bowl, discarding the seeds; let cool.
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16
meanwhile, prepare the toppings Cut the cheesecake into wedges, top with the strawberries and caraway honey and serve.
