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1
Center a rack in the oven and preheat the oven to 350 F.
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2
To make the crust, in a medium bowl, combine the cracker crumbs and butter, mixing thoroughly.
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3
Press the crumb mixture into the bottom of an 8-inch springform pan.
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4
Bake for 15 minutes, or until golden.
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5
Let the crust cool while you prepare the filling.
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6
Leave the oven on.
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7
Using a food processor, blend the ricotta, honey, vanilla, lemon zest, orange liqueur, and salt for 30 seconds, scraping the sides of the bowl.
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8
Add the egg yolks and flour.
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9
Pulse for 30 seconds until smooth.
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10
Scrape the sides of the bowl and transfer the mixture into a medium bowl.
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11
Using a handheld or stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form.
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12
Fold the egg whites gently into the cheese mixture.
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13
Pour the mixture into the prepared crust and bake until the edges are slightly puffed and the center jiggles slightly, about 30 minutes.
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14
Let the cheesecake cool for 5 minutes and then run a knife carefully around the edge of the cake to loosen it from the pan.
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15
Cool the cheesecake for an additional 45 minutes and then refrigerate until ready to serve.
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16
The cheesecake will keep, covered, for up to 5 days in the refrigerator.
