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Preheat oven to 350°F (175°C).
In a mixing bowl, whisk the ricotta until smooth.
Add the eggs, honey, semolina, and salt. Stir until fully combined.
If using, add rosewater, grape must syrup, or cinnamon. Mix well.
Pour the mixture into a greased baking dish.
Bake for 50 to 60 minutes, or until the edges are set and lightly golden and the center has a gentle custard like jiggle.
Cool for at least 15 minutes to help the cheesecake firm.
Drizzle with extra honey and toppings before serving.