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