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Preheat the oven to 200°C. Line an 18cm spring-form cake tin with baking paper.
Put the cream cheese and sugar in a mixer fitted with the paddle attachment and mix on medium speed for 5 minutes.
Add the eggs one at a time and mix until well combined.
Add the flour and mix for a further 3 minutes.
Slowly add the cream, lemon juice and vanilla seeds and mix until smooth and creamy, scraping down the side of the bowl to ensure there are no lumps.
Pour the cheesecake mixture into the tin. Bake for 25–27 minutes – the centre should still be wobbly.
Allow the cheesecake to cool to room temperature, then place in the fridge.
To make the burnt honey glaze, put the honey in a small saucepan and cook over medium heat until the edges begin to caramelise and burn a little.
Cook, stirring occasionally, until the honey has turned a deep amber, then slowly whisk in the water.
Bring the mixture to a simmer, then turn off the heat and set aside to cool to 35–40°C.
Evenly brush the cooled honey glaze over the dark surface of the cheesecake.
Remove the cheesecake from the tin and serve chilled.