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1
In a food processor, pulse together the flour, butter, sugar and salt until mixture resembles rolled oats.
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2
Add 3 tablespoons cold water; pulse just until clumped together.
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3
Press onto the bottom and 2 inches up the side of a 9-inch springform pan; prick all over with a fork.
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4
Refrigerate for 30 minutes.
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5
Line the pastry with foil; weigh down with pie weights or dried beans.
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6
Bake in the bottom third of a 375 degree F oven for 15 minutes.
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7
Remove the weights and foil; bake until golden, about 20 minutes.
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8
Let cool on a rack.
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9
Meanwhile, in a food processor, whirl the ricotta until smooth.
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10
Add the honey and sugar; whirl until smooth.
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11
Add the eggs, 1 at a time, whirling well after each addition.
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12
Blend in the cream, flour and lemon zest and juice; pour into the crust.
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13
Bake in the centre of a 325 degree F oven until golden and set around the edges yet the centre still jiggles slightly, about 50 minutes.
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14
Transfer to a rack and loosen the side of the pan; let cool for 1 hour.
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15
Refrigerate until cold, about 4 hours.
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16
To serve, cut the cheesecake into wedges, drizzle with honey and dust with cinnamon.
